Moist Pumpkin Cake Recipe with Cream Cheese Frosting

THIS IS FALL BAKING AT ITS BEST

Pumpkin cake is one of those recipes that changes the entire kitchen. When it goes into the oven and that warm pumpkin spice aroma begins to spread, it immediately feels like fall. This version has a soft, homemade texture that’s simple and nostalgic, while the maple cream cheese frosting adds a touch of indulgence to make it special.

This cake works just as well on a random weeknight as it does as the centerpiece of a holiday dessert spread. The combination of pumpkin, warm spices, and maple-forward frosting is both comforting and festive.

Why You’ll Love This Homemade Pumpkin Cake

• Perfectly moist texture: The combination of pumpkin puree and oil keeps the cake soft for days.
• Warm fall spice flavor: Pumpkin pie spice brings cozy seasonal notes.
• Easy to make: No complicated techniques—just mix, bake, and frost.
• Rich maple cream cheese frosting: Adds tang and a hint of maple for a memorable finish.
• Make-ahead friendly: Bake in advance and frost later for easy entertaining.

Ingredients Needed To Make Homemade Pumpkin Cake

Scroll to the recipe card for exact measurements.

For the Pumpkin Cake

• All-purpose flour: Provides structure while keeping the crumb tender.
• Pumpkin puree: Adds moisture and authentic pumpkin flavor.
• Pumpkin pie spice: Delivers the warm seasonal aroma.
• Brown sugar + granulated sugar: Balance sweetness and moisture.
• Vegetable oil: Keeps the cake soft and moist over time.
• Eggs: Contribute to a light, tender crumb.
• Milk + vanilla extract: Smooth the batter and enrich flavor.

For the Maple Cream Cheese Frosting

• Cream cheese: Creates a rich, tangy base for the frosting.
• Powdered sugar: Sweetens and gives the frosting a smooth texture.
• Maple cream or maple syrup: Adds cozy maple flavor; maple cream yields a thicker result.
• Vanilla extract: Rounds out the frosting’s flavor.

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes. Use the same amount called for in the recipe. If you prefer a gluten-free option, a 1:1 gluten-free flour blend can be used as a direct swap.

Can I use regular dairy?

Absolutely. The recipe works with regular dairy products. The original recipe author uses dairy-free ingredients sometimes, but you can use standard cream cheese and milk with no adjustments. If using a thinner milk alternative (like almond milk), consider a slightly thicker option for the best batter consistency.

Oven Temperatures

Oven temperatures vary. For consistent baking results, use an oven thermometer to verify the internal temperature. This prevents underbaking or overbaking and helps produce reliable results each time.

How To Make The Best Pumpkin Cake

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Simmer the pumpkin puree briefly in a small saucepan to reduce excess moisture; let it cool.
3. Whisk together the eggs, granulated sugar, brown sugar, vegetable oil, vanilla, milk, and cooled pumpkin in a large bowl.
4. In a separate bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
5. Fold the dry ingredients into the wet mixture until just combined—do not overmix.
6. Spread the batter evenly in the prepared baking dish.
7. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool completely before frosting.
9. Prepare the frosting by beating cream cheese, powdered sugar, vanilla, and maple cream or maple syrup until smooth and creamy.
10. Spread the frosting over the cooled cake, slice, and serve.

Tips For The Best Pumpkin Cake

• Cook down the pumpkin puree to intensify flavor and reduce excess liquid.
• Mix the batter until ingredients are just combined to avoid a dense cake.
• Allow the cake to cool fully before frosting to prevent a runny frosting.
• Use room-temperature cream cheese for a smooth frosting consistency.
• Check for doneness early to avoid overbaking—every oven runs a little differently.

Storage

• Store covered in the refrigerator for up to 4 days.
• Bring slices to room temperature for 15–20 minutes before serving for the softest texture.

• 15 oz pumpkin puree
• 4 large eggs (room temperature)
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1/4 cup milk
• 2 1/4 cups all-purpose flour (or 1:1 gluten-free flour)
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1 tsp kosher salt
• 3 tsp pumpkin pie spice

Maple Cream Cheese Frosting

• 16 oz cream cheese, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp maple cream or maple syrup

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
2. Place the pumpkin puree in a small saucepan over low heat. Cook 8–10 minutes, stirring often, to evaporate some excess moisture. Remove from heat and cool.
3. In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, vanilla, milk, and cooled pumpkin puree until smooth.
4. Add the flour, baking powder, baking soda, kosher salt, and pumpkin pie spice to the bowl.
5. Mix gently until the dry ingredients are just combined—don’t overmix.
6. Pour the batter into the prepared baking dish and spread into an even layer.
7. Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Allow the cake to cool completely before frosting.
9. Combine softened cream cheese, powdered sugar, vanilla, and maple cream or maple syrup in a bowl. Beat until smooth and creamy.
10. Spread the frosting evenly over the cooled cake. Slice and serve.

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