This pumpkin spice cake recipe is simple to make but absolutely delicious! It is the perfect fall dessert. Step by step photos teach you how to bake it.
Every autumn season I fall in love over and over again with pumpkin. Pumpkin has actually quite a neutral flavor but it provides an intense level of moisture to baked goods. The warm fall spices in pumpkin pie spice give that iconic fall flavor we all know and love. One of my favorite ways to enjoy pumpkin is in cake form. For a party I love this pumpkin bundt cake or this pumpkin layer cake. For a simple, Saturday afternoon bake I like something a little more simple and easier, so this pumpkin spice cake was born.
Let's get to the recipe
Ingredients
For this easy pumpkin spice cake recipe you will need:
- Pumpkin Puree. The star of the show, this add so much moisture and softness to the cake. I use store bought canned pumpkin puree.
- Sugar. I like to use a combination of granulated white sugar and light brown sugar for the best flavor.
- Neutral Oil. I use avocado oil but vegetable oil works great too!
- Large Eggs. Your eggs need to be at room temperature to evenly incorporate into the rest of the ingredients. You can get your eggs to room temperature quickly by placing them in a bowl of warm water for 5-10 minutes before using.
- Vanilla Extract. The warmth of vanilla pairs beautifully with pumpkin spice.
- All-Purpose Flour. Make sure to measure your flour properly, I suggest using a scale to weigh your flour.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
- Chemical Leavening Agents. The recipe calls for combination of baking soda and baking powder.
- Salt. The salt brings out all the other ingredients flavor profiles out.
- Pumpkin Pie Spice. This spice mix creates that classic fall flavor. Check out my recipe for homemade pumpkin pie spice.
A handful or two of mini chocolate chips would be a great addition.
While lots of pumpkin cakes call for a cream cheese frosting I chose to pair this simple snack cake with a brown butter frosting. It is honestly the best, you have to make it!
- Salted Butter. You can use unsalted butter, but I prefer the bit of salt in frostings.
- Heavy Whipping Cream. The cream gives this glaze a creamy aspect.
- Confectioners Sugar. You can sift the powdered sugar to prevent any lumps in your frosting.
- Vanilla Bean Paste. The flecks add a little specialness to the frosting.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
Preheat the oven to 350F/180C and line a 9-inch square pan with aluminum foil or parchment paper and grease all over to prevent sticking to the lining. Set aside.
In a large mixing bowl add the pumpkin puree, sugars, oil, eggs, and vanilla extract. Whisk until fully combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.
Place a fine mesh sieve over the wet ingredients and sift in the flour, baking soda, baking powder, salt, and pumpkin pie spice. Using a rubber spatula and gently fold into wet ingredients, mix until just combined. Pour the pumpkin snack cake batter into the prepared cake pan.
Bake for 23-28 minutes, or until a toothpick inserted in the center comes out with no wet batter, moist crumbs are okay. Let cool on a wire rack.
In a small saucepan brown the butter (Check out this post on how to brown butter), once browned pour into a heat-proof bowl to cool for 5 minutes. Add the confectioner's sugar, vanilla bean paste, and cream and whisk to combine.
Depending on how much you browned your butter the liquid content will differ, hence the measurements of the varying ingredients for this glaze. Use your best judgment if your mixture is too thick add a bit more cream if your mixture is too thin add a bit more powdered sugar.
Pour on top of the cooled pumpkin cake use an angled spatula to gently spread the frosting into an even layer. Let the frosting set for 30 minutes at room temperature or 15 in the fridge.
Leftovers can be stored in an air-tight container for up to 3 days.
FAQ and Tips for Success
More pumpkin recipes
- Pumpkin Banana Bread
- Pumpkin Dip
- Pumpkin Coffee Cake
- Flan de Calabaza (Easy Pumpkin Flan) - my friend Jamie makes this gorgeous Flan I can't wait to try!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Pumpkin Spice Cake
This pumpkin spice cake recipe is simple to make but absolutely delicious! It is the perfect fall dessert. Step by step photos teach you how to bake it.
- Total Time: 40 Minutes
- Yield: 9-12 Slices 1x
Ingredients
Cake
- 7.5oz Pumpkin Puree
- 100 grams (½ Cup) Granulated Sugar
- 100 grams (½ Cup) Light Brown Sugar
- 4oz (½ Cup) Vegetable Oil
- 2 Large Eggs, at room temperature
- 2 Teaspoons Vanilla Extract
- 125 grams (1 Cup) All-Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Teaspoons Pumpkin Pie Spice
Brown Butter Icing
- 2oz Salted Butter
- 2-4 Tablespoons Heavy Whipping Cream
- 120-150 grams (1 Cup- 1 /4 Cups) Confectioners Sugar
- 1 ½ Teaspoons Vanilla Bean Paste
Instructions
Pumpkin Cake
- Preheat the oven to 350F/180C and line a 9-inch square pan with aluminum foil or parchment paper and grease all over to prevent sticking to the lining. Set aside.
- In a large mixing bowl add the pumpkin puree, sugars, oil, eggs, and vanilla extract. Whisk until fully combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.
- Place a fine mesh sieve over the wet ingredients and sift in the flour, baking soda, baking powder, salt, and pumpkin pie spice. Using a rubber spatula and gently fold into wet ingredients, mix until just combined. Pour batter into the prepared cake pan.
- Bake for 23-28 minutes, or until a toothpick inserted in the center comes out with no wet batter, moist crumbs are okay. Let cool on a wire rack.
Brown Butter Glaze
- In a small saucepan brown the butter (Check out this post on how to brown butter), once browned pour into a heat-proof bowl to cool for 5 minutes. Add the confectioner's sugar, vanilla bean paste, and cream and whisk to combine.
- Depending on how much you browned your butter the liquid content will differ, hence the measurements of the varying ingredients for this glaze. Use your best judgment if your mixture is too thick add a bit more cream if your mixture is too thin add a bit more powdered sugar.
- Pour on top of the cooled pumpkin cake use an angled spatula to gently spread the frosting into an even layer. Let the frosting set for 30 minutes at room temperature or 15 in the fridge. Leftovers can be stored in an air-tight container for up to 3 days.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: pumpkin spice snack cake, easy pumpkin cake,
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