As the leaves turn golden and the air gets crisp, there’s nothing quite like the warm, spicy aroma of pumpkin cake baking in the oven. Whether you’re a seasoned baker or just looking to spice up your dessert game, our roundup of 18 Delicious Pumpkin Cake Recipes is sure to inspire. From classic favorites to innovative twists, these cakes are perfect for celebrating the season. Let’s dive in!
Spiced Pumpkin Cake with Cream Cheese Frosting
This Spiced Pumpkin Cake with Cream Cheese Frosting is a cozy, flavorful treat that brings warmth to any table, perfect for those who love a hint of spice with their sweet.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup water
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
- Add 2 large eggs, 1 cup canned pumpkin puree, 1/2 cup vegetable oil, and 1/4 cup water to the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat together 8 ounces cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth. Spread over the cooled cake.
The magic of this cake lies in the perfect balance of spices and pumpkin, topped with a creamy frosting that melts in your mouth.
Tip: For an extra touch, sprinkle a little cinnamon on top of the frosting before serving.
Pumpkin Chocolate Chip Cake
This Pumpkin Chocolate Chip Cake is a delightful twist on the classic, blending the warmth of pumpkin with the sweet surprise of chocolate chips in every bite.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- 1/2 cup milk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice.
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract, beating well.
- Mix in 3/4 cup canned pumpkin puree until combined. Alternately add the flour mixture and 1/2 cup milk, beginning and ending with the flour mixture. Stir in 1 cup semi-sweet chocolate chips.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The magic of this cake lies in the moist, pumpkin-spiced crumb studded with melty chocolate chips, creating a perfect balance of flavors and textures.
Tip: For an extra chocolatey experience, sprinkle a handful of chocolate chips on top of the batter before baking.
Gluten-Free Pumpkin Cake
This Gluten-Free Pumpkin Cake is a moist, spiced delight that’s perfect for sharing at any gathering, offering a cozy embrace of autumn flavors in every bite.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease an 8-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
- In a large bowl, mix 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The magic of this cake lies in its perfect balance of spices and pumpkin, creating a flavor that’s rich yet not overpowering, with a texture that’s irresistibly tender.
Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar or serve with a dollop of whipped cream.
Vegan Pumpkin Cake
This Vegan Pumpkin Cake is a dreamy, spiced dessert that’s as easy to make as it is delicious, perfect for sharing at any gathering.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 tbsp pumpkin pie spice.
- Add 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/4 cup water, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The magic of this cake lies in its moist, tender crumb and the warm, aromatic spices that make every bite feel like a hug. It’s a showstopper that just happens to be vegan!
Tip: For an extra touch, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and a splash of almond milk.
Pumpkin Spice Latte Cake
Imagine wrapping all the cozy flavors of your favorite fall drink into a moist, fragrant cake that’s perfect for any gathering or a quiet afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 3/4 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup strong brewed coffee, cooled
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup brown sugar, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 2 tsp pumpkin pie spice.
- Add 3/4 cup canned pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
- Gradually stir in 3/4 cup strong brewed coffee and 1/2 cup milk until the batter is smooth.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The magic of this cake lies in the coffee’s depth balancing the pumpkin’s sweetness, creating a flavor that’s rich yet not overpowering.
Tip: For an extra touch, dust the cooled cake with powdered sugar or drizzle with a simple coffee glaze.
Pumpkin Bundt Cake with Maple Glaze
Nothing says fall like a moist Pumpkin Bundt Cake drizzled with a sweet Maple Glaze. It’s the perfect centerpiece for your autumn table.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 3 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 tsp vanilla extract
- 1/2 cup pure maple syrup
- 1 tbsp unsalted butter
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger.
- In another bowl, beat 3 large eggs, then mix in 1 cup canned pumpkin puree, 1/2 cup vegetable oil, 1/2 cup water, and 1 tsp vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Pour the batter into the prepared Bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, heat 1/2 cup pure maple syrup and 1 tbsp unsalted butter in a small saucepan over low heat until the butter is melted. Remove from heat and whisk in 1/2 cup powdered sugar until smooth. Drizzle over the cooled cake.
The combination of warm spices and maple glaze creates a cake that’s irresistibly moist with a perfectly balanced sweetness.
Tip: For an extra flavor boost, toast the spices in a dry pan before adding them to the batter.
Pumpkin Roll Cake with Cream Cheese Filling
Nothing says autumn like a slice of this Pumpkin Roll Cake, swirled with a luscious cream cheese filling. It’s a showstopper that’s surprisingly simple to make at home.
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly-roll pan with parchment paper; grease lightly.
- In a bowl, whisk together 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- In another bowl, beat 3 large eggs and 1 cup granulated sugar until thick. Stir in 2/3 cup pumpkin puree and 1 teaspoon vanilla extract. Fold in dry ingredients until just combined.
- Spread batter evenly into prepared pan. Bake for 13-15 minutes until top springs back when touched.
- While warm, turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Roll cake up in the towel, starting from the short end. Cool completely on a wire rack.
- For filling, beat 1 (8-ounce) package cream cheese, 1 cup powdered sugar, 6 tablespoons butter, and 1 teaspoon vanilla extract until smooth.
- Unroll cake; spread filling over cake to within 1 inch of edges. Re-roll cake. Wrap in plastic wrap; refrigerate at least 1 hour before serving.
The magic of this Pumpkin Roll Cake lies in its moist, spiced pumpkin cake paired with the tangy cream cheese filling, creating a perfect balance of flavors in every bite.
Tip: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
Pumpkin Dump Cake
This Pumpkin Dump Cake is the epitome of fall comfort, combining the warmth of pumpkin spice with the ease of a dump-and-bake dessert.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, 1 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/2 tsp salt until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the yellow cake mix evenly over the pumpkin layer, then drizzle with 1/2 cup melted butter and top with 1 cup chopped pecans.
- Bake for 50 minutes, or until the top is golden and the edges are bubbly.
The magic of this cake lies in its layers—the creamy pumpkin base contrasts beautifully with the crunchy, buttery topping. It’s a textural dream come true.
Tip: For an extra indulgent twist, serve warm with a scoop of vanilla ice cream.
Pumpkin Coffee Cake with Streusel Topping
This Pumpkin Coffee Cake with Streusel Topping is the perfect blend of spicy, sweet, and tender, making it a must-try for your next cozy morning at home.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F and grease an 8-inch square baking pan.
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and cloves.
- In a large bowl, beat 1/2 cup softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in pumpkin puree, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan.
- For the streusel, combine brown sugar, 1/4 cup flour, 1 teaspoon cinnamon, and 1/4 cup cold butter in a small bowl. Use your fingers to mix until crumbly, then sprinkle over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
The magic of this coffee cake lies in its moist pumpkin base contrasted with the crunchy, buttery streusel topping—a texture and flavor combo that’s irresistibly comforting.
Tip: For an extra indulgent twist, drizzle the cooled cake with a simple glaze made from powdered sugar and milk.
Pumpkin Angel Food Cake
Light as air with a hint of autumn spice, this Pumpkin Angel Food Cake is a delightful twist on the classic dessert that’s sure to impress.
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F. Sift together the cake flour and 3/4 cup of the granulated sugar three times to ensure lightness.
- In a large bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form.
- Gently fold in the vanilla extract, pumpkin puree, and pumpkin pie spice until just combined. Carefully fold in the flour mixture in three additions, being careful not to deflate the egg whites.
- Pour the batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes, or until the cake springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely before removing from the pan.
The magic of this cake lies in its cloud-like texture, perfectly balanced with the warm, spiced flavor of pumpkin—no frosting needed.
Tip: For the fluffiest cake, make sure your egg whites are at room temperature and your bowl is completely grease-free.
Pumpkin Sheet Cake with Brown Butter Frosting
This Pumpkin Sheet Cake with Brown Butter Frosting is a fall favorite that combines the warmth of pumpkin spice with the rich, nutty flavor of brown butter, creating a dessert that’s as comforting as it is delicious.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking sheet.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
- Add 1 cup canned pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking sheet and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, melt 1/2 cup unsalted butter in a saucepan over medium heat, stirring constantly until it turns a golden brown color and smells nutty. Remove from heat and let cool slightly.
- Whisk in 2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Spread over the cooled cake.
The magic of this cake lies in the brown butter frosting, which adds a depth of flavor that perfectly complements the spiced pumpkin base. It’s a showstopper that’s surprisingly simple to make.
Tip: For an extra layer of flavor, toast some pecans and sprinkle them on top of the frosting before it sets.
Pumpkin Cupcakes with Cinnamon Buttercream
These Pumpkin Cupcakes with Cinnamon Buttercream are the perfect blend of cozy spices and sweet, creamy frosting, making them a must-try for any home baker.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves.
- In a large bowl, mix 1 cup canned pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- For the buttercream, beat 1/2 cup unsalted butter until creamy. Gradually add 2 cups powdered sugar, 1 tsp ground cinnamon, and 1 tbsp milk, beating until smooth and fluffy.
- Frost the cooled cupcakes with the cinnamon buttercream.
The secret to these cupcakes’ irresistible flavor is the perfect balance of pumpkin and spices, topped with a cinnamon-kissed buttercream that’s not too sweet.
Tip: For an extra festive touch, sprinkle a little extra cinnamon on top of the frosted cupcakes before serving.
Pumpkin Cheesecake Swirl Cake
This Pumpkin Cheesecake Swirl Cake combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin cake for a show-stopping dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- In a bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves.
- In another bowl, mix pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 eggs, and 1 tsp vanilla until smooth. Gradually add dry ingredients to wet, mixing until just combined.
- Pour batter into prepared pan. In a separate bowl, beat 8 oz cream cheese, 1/4 cup granulated sugar, 1 egg yolk, and 1/2 tsp vanilla until smooth. Drop spoonfuls of cream cheese mixture onto batter; swirl with a knife.
- Bake for 45-50 minutes until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
The marbled effect not only looks stunning but also ensures every bite is a perfect mix of pumpkin spice and creamy cheesecake.
Tip: For cleaner slices, chill the cake for an hour before serving.
Pumpkin Pecan Praline Cake
This Pumpkin Pecan Praline Cake is a delightful twist on classic fall flavors, combining moist pumpkin cake with a crunchy pecan praline topping for a dessert that’s sure to impress.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 cup packed brown sugar (for praline topping)
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- In a large bowl, beat 1 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup vegetable oil until smooth. Add 2 large eggs one at a time, then mix in 1 cup canned pumpkin puree and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the praline topping: In a small saucepan over medium heat, melt 1/4 cup unsalted butter with 1/4 cup heavy cream and 1/2 cup packed brown sugar. Bring to a boil, then simmer for 1 minute. Stir in 1/2 cup chopped pecans.
- Once the cake is done, pour the praline topping over the warm cake. Let it cool before serving.
The contrast between the soft pumpkin cake and the crunchy, buttery praline topping makes this dessert a standout at any gathering.
Tip: For an extra nutty flavor, toast the pecans before adding them to the praline topping.
Pumpkin Carrot Cake with Cream Cheese Frosting
This Pumpkin Carrot Cake with Cream Cheese Frosting is a delightful twist on the classic, blending the earthy sweetness of pumpkin with the fresh zest of carrots, all wrapped in a creamy, tangy frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup grated carrots
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger.
- In another bowl, beat 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup vegetable oil until smooth. Add 2 large eggs one at a time, then mix in 1 cup canned pumpkin puree and 1 cup grated carrots.
- Gradually add the dry ingredients to the wet, mixing until just combined. Pour the batter into the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat 8 oz cream cheese and 1/4 cup unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, beating until fluffy. Spread over the cooled cake.
The magic of this cake lies in the perfect balance between the moist, spiced cake and the rich, creamy frosting, making it a standout dessert for any gathering.
Tip: For an extra touch, toast some chopped pecans and sprinkle them on top of the frosting for added crunch and flavor.
Pumpkin Gingerbread Cake
This Pumpkin Gingerbread Cake combines the warm spices of gingerbread with the rich, moist texture of pumpkin cake for a dessert that’s irresistibly cozy.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 cup pumpkin puree
- 1/4 cup molasses
- 1/2 cup hot water
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.
- In a large bowl, beat 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in 1 large egg, then stir in 1 cup pumpkin puree and 1/4 cup molasses.
- Alternately add the dry ingredients and 1/2 cup hot water to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
The magic of this cake lies in the perfect balance between the earthy pumpkin and the spicy gingerbread, creating a dessert that’s as comforting as it is flavorful.
Tip: For an extra touch of warmth, serve each slice with a dollop of whipped cream and a sprinkle of cinnamon.
Pumpkin Marble Cake
This Pumpkin Marble Cake is a showstopper with its swirls of spiced pumpkin and vanilla batter, perfect for those who love a little drama in their desserts.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup canned pumpkin puree
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F and grease a 9-inch loaf pan.
- In a bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
- In another bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
- Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Divide the batter in half.
- Stir 3/4 cup canned pumpkin puree into one half of the batter. Drop spoonfuls of both batters into the prepared pan, then swirl with a knife to marble.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
The magic of this cake lies in the contrast between the moist, spiced pumpkin swirls and the tender vanilla cake, creating a delightful play of flavors and textures in every slice.
Tip: For an extra glossy finish, brush the top of the warm cake with a simple syrup made from equal parts sugar and water.
Pumpkin Apple Cake with Caramel Drizzle
This Pumpkin Apple Cake with Caramel Drizzle is the cozy hug your dessert table has been missing, blending the warmth of pumpkin with the crisp sweetness of apples, all wrapped up in a luscious caramel embrace.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 2 medium apples, peeled and diced
- 1/2 cup caramel sauce, for drizzling
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
- In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until fluffy. Add 1 large egg and 1 tsp vanilla extract, mixing well.
- Stir in 1 cup pumpkin puree until combined, then gradually add the dry ingredients to the wet, mixing just until incorporated.
- Fold in the diced apples, then pour the batter into the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before drizzling with 1/2 cup caramel sauce.
The magic of this cake lies in the contrast between the moist, spiced pumpkin base and the juicy bites of apple, all elevated by the silky caramel drizzle.
Tip: For an extra caramel kick, warm the sauce slightly before drizzling for that perfect, glossy finish.
Conclusion
We hope this roundup of 18 delicious pumpkin cake recipes has inspired you to bake something amazing this season! Whether you’re a fan of classic flavors or eager to try something new, there’s a recipe here for everyone. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access. Happy baking!