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slice of pumpkin spice cake on a white plate on a light grey surface with an orange linen.

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


Units Scale


  • 7.5oz Pumpkin Puree
  • 100 grams (1/2 Cup) Granulated Sugar
  • 100 grams (1/2 Cup) Light Brown Sugar
  • 4oz (1/2 Cup) Vegetable Oil
  • 2 Large Eggs, at room temperature
  • 2 Teaspoons Vanilla Extract
  • 125 grams (1 Cup) All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 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 1/2 Teaspoons Vanilla Bean Paste


Pumpkin Cake

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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.
  3. 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.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • 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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