Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

2 teaspoons store-bought or homemade pumpkin pie spice*

1 cup (240ml) canola or vegetable oil*

4 large eggs

1 cup (200g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

1 (15 ounce) can pumpkin puree*

1 and 1/2 teaspoons pure vanilla extract

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Instructions

Step 1: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan. A glass pan works well for even baking.

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.

Step 3: In another bowl, whisk the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and mix until the batter is thick and smooth.

Step 4: Spread the batter evenly into the prepared pan. Bake for 30–36 minutes. The cake is done when a toothpick inserted in the center comes out clean. If the edges brown too quickly, cover loosely with aluminum foil.

Step 5: Remove the cake from the oven and place the pan on a wire rack to cool completely. After about 45 minutes, refrigerate the cake to speed cooling.

Step 6: To make the frosting, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups of confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds then high for 2 minutes. Add extra confectioners’ sugar if you prefer a thicker frosting.

Step 7: Spread the frosting evenly over the cooled cake. Refrigerate for 30 minutes before serving to set the frosting and make slicing easier.

Tips & Variations

Use homemade pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves for a fresh flavor.

Swap canola oil with melted coconut oil for a subtle coconut hint.

Ensure the cream cheese and butter are softened to room temperature to avoid lumps in the frosting.

If you prefer less sweetness, reduce the granulated sugar by 1/4 cup in the batter.

Add chopped pecans or walnuts for a crunchy texture.

Storage

Store the frosted pumpkin cake covered tightly in the refrigerator for up to 5 days. For best flavor and texture, allow slices to come to room temperature before serving. Leftover cake can also be frozen for up to 2 months; wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before enjoying.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to roast and puree the pumpkin flesh first. Use about 2 cups of fresh pumpkin puree to replace the 15-ounce can. Make sure it’s cooked and drained well to avoid excess moisture.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your baking powder and spices are gluten-free as well.