Why You’ll Love This Recipe

This Halloween Pumpkin Cake is the perfect combination of festive flavor and easy baking. The pumpkin cake layers are incredibly moist with just the right amount of spice, while the cream cheese frosting is indulgent and smooth. It’s also very versatile—decorate it with Halloween sprinkles or candy for extra fun. Whether you’re hosting a Halloween party, looking for a fall treat, or just love pumpkin-based desserts, this cake is guaranteed to be a hit. Plus, it’s easy to make, and even kids can get involved in the decorating!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cake Layers:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup granulated sugar
1/2 cup brown sugar
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1/2 cup unsalted butter, softened
8 oz cream cheese, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract
Food coloring for Halloween-themed decorating (optional)

Directions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans. Line them with parchment paper for easy removal.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
Mix wet ingredients: In another bowl, beat the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Combine and pour: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Divide the batter evenly between the prepared pans.
Bake: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
Make frosting: Beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and continue beating until smooth. Add the vanilla extract and mix until combined. You can add food coloring to the frosting for a festive Halloween look.
Assemble and decorate: Place one layer of the cooled cake on a serving plate. Frost the top with a generous amount of cream cheese frosting. Add the second layer of cake, and frost the top and sides. Decorate with Halloween sprinkles, candy, or fun piping designs.

Servings and Timing

Servings: 10–12 servings
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Cupcakes: You can easily transform this recipe into cupcakes. Simply divide the batter into a cupcake pan and bake at 350°F for 18–22 minutes, yielding about 24 cupcakes.
Vegan version: Use a plant-based egg substitute and dairy-free cream cheese for the frosting to make this cake vegan-friendly.
Different frosting flavors: If cream cheese frosting isn’t your thing, try using whipped cream or chocolate frosting for a different twist.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days.
Reheating: If you prefer your cake warm, simply microwave a slice for 10-15 seconds. Be sure to let the frosting sit at room temperature for a few minutes before serving if it has been refrigerated.

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pure pumpkin puree for this recipe, as pumpkin pie filling contains added spices and sweeteners that could affect the flavor of the cake.

2. Can I freeze this cake?

Yes, you can freeze the cake layers. Just wrap them tightly in plastic wrap and aluminum foil, and store them in the freezer for up to 3 months. Thaw before frosting.

3. How can I make this cake more moist?

Make sure you don’t overbake the cake. Overbaking can dry it out. If the cake is slightly underbaked, it will still set as it cools.

4. Can I make this cake ahead of time?

Yes, you can bake the cake layers a day or two ahead of time. Just store them in an airtight container at room temperature or refrigerate them until you’re ready to frost and serve.

5. What can I use instead of vegetable oil?

You can substitute vegetable oil with canola oil or melted butter. Both options work well without affecting the texture too much.

6. How do I know when the cake is done baking?

The cake is done when a toothpick or cake tester inserted into the center comes out clean. If it comes out with wet batter, bake for a few more minutes.

7. Can I add chocolate chips to the cake?

Yes! You can fold in 1/2 to 1 cup of mini chocolate chips into the batter before baking for a delicious twist.

8. How do I make the frosting less sweet?

If you prefer less sweetness in your frosting, use less powdered sugar, or add a pinch of salt to balance the flavors.

9. Can I use store-bought frosting?

Sure! If you’re short on time, you can use store-bought cream cheese frosting. Just be sure to choose a high-quality brand for the best taste.

10. How can I decorate this cake for Halloween?

You can use Halloween sprinkles, candy eyes, or themed cake toppers. Piping colorful frosting or creating spooky designs like webs or bats can also make the cake festive!

Conclusion

This Spooktacular Halloween Pumpkin Cake is a must-try fall treat that is both easy to make and fun to decorate. With its moist pumpkin layers and rich cream cheese frosting, it’s perfect for Halloween parties or any autumn celebration. Whether you enjoy baking or just want to impress your guests, this recipe is sure to become a seasonal favorite. Don’t forget to get creative with the decorations to give it a truly spooky touch!

Spooktacular Halloween Pumpkin Cake: A Frighteningly Delicious Fall Baking Treat

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A moist and spiced pumpkin cake with cream cheese frosting, perfect for Halloween celebrations.

Author: Amy
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10-12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans. Line them with parchment paper for easy removal.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In another bowl, beat the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
Beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and continue beating until smooth. Add the vanilla extract and mix until combined. You can add food coloring to the frosting for a festive Halloween look.
Place one layer of the cooled cake on a serving plate. Frost the top with a generous amount of cream cheese frosting. Add the second layer of cake, and frost the top and sides. Decorate with Halloween sprinkles, candy, or fun piping designs.

Notes

Store cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage up to 5 days.

To freeze, wrap the cake layers tightly in plastic wrap and aluminum foil and store in the freezer for up to 3 months.

If you prefer less sweetness in your frosting, use less powdered sugar or add a pinch of salt.

For cupcakes, bake at 350°F for 18–22 minutes, yielding about 24 cupcakes.

To make a vegan version, use plant-based egg substitute and dairy-free cream cheese for the frosting.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 30g
Sodium: 250mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg