Pumpkin Cake
This Pumpkin Cake combines the smooth richness of pumpkin puree with warm pumpkin pie spice, resulting in a moist and tender cake with a soft crumb. The cake is baked in a 9x9 pan and topped with a creamy, mildly sweet cream cheese frosting that complements the spice blend. It’s a comforting dessert that benefits from room temperature eggs for best texture and can be made as cupcakes by adjusting baking time. The cake keeps well several days at room temperature and also freezes nicely, making it practical for prepping ahead.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 3 large egg room temperature
- 1 ⅓ cups pumpkin puree
- ¾ cup vegetable oil
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 4 tablespoons butter unsalted
- 1 ½ to 1 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Add in the eggs, pumpkin, and oil and stir just until combined.
- Pour the batter into an ungreased 9x9 baking pan.
- Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool completely and frost with cream cheese frosting.
For the Frosting
- Combine cream cheese and butter with a hand mixer until fluffy. Add salt & vanilla.
- Add powdered sugar a bit at a time, beating after each addition. Beat on medium speed until fluffy. Do not overmix.
- Spread the frosting over the cooled cake.
Notes
- Use room temperature eggs for better batter consistency; warm them briefly in hot tap water if needed.
- To make cupcakes, fill muffin tins two-thirds full and bake at 400°F for 16-18 minutes.
- Avoid overmixing the batter to keep the cake light and fluffy.
- Store leftover cake at room temperature in an airtight container up to 5 days; freeze for up to 2 months and thaw before serving.
Nutrition Information
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 396
% Daily Value*
| Calories | 396 | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 66mg | 22% |
| Sodium | 216mg | 9% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 4548IU | 91% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.