Easy Pumpkin Cake Recipe with Cream Cheese Frosting 🎃

You know those days when you just want to bake something cozy but can’t be bothered with twenty ingredients and a mixer that sounds like it’s summoning demons? Yeah, same. That’s why this easy pumpkin cake is my go-to fall comfort bake.

It’s fluffy, perfectly spiced, and topped with the most heavenly cream cheese frosting known to mankind. Plus, it makes your kitchen smell like a fall candle — minus the weird fake scent that gives you a headache. Basically, this cake = instant autumn mood. 🍂

Why This Recipe is Awesome

This isn’t one of those complicated, high-maintenance cakes that require precision engineering and three types of flour. Nope. This one’s simple, cozy, and practically foolproof.

Here’s why it rocks:

• It’s super moist (sorry, I know, that word — but it’s true).
• The flavor? Unreal. Pumpkin + warm spices = ultimate fall vibe.
• The cream cheese frosting balances the sweetness perfectly — creamy, tangy, and downright addictive.
• No mixer drama. A whisk, a bowl, and about 15 minutes of effort. That’s it.
• Perfect for any occasion. Thanksgiving dessert? Check. Tuesday mood lifter? Also check.

Course: Dessert
Cuisine: American Comfort Baking
Difficulty: Easy (yes, really)
Servings: 9–12 slices
Prep Time: 15 minutes
Cooking Time: 30 minutes
Calories: Around 320 per slice (worth it, trust me)
Total Time: 45 minutes

Ingredients You’ll Need

Alright, here’s the rundown. You probably have most of these in your pantry already:

For the Cake:

• 1 cup pumpkin puree – The real star of the show (not pumpkin pie filling, please 🙃).
• 2 eggs – Holds everything together like the glue of dessert.
• ½ cup vegetable oil – Keeps it soft and tender.
• ¾ cup granulated sugar – Just enough sweetness.
• ½ cup brown sugar – For that warm, caramel-y depth.
• 1 tsp vanilla extract – Non-negotiable.
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt – Always. Because flavor.

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened) – Room temp = smooth dreams.
• ½ cup butter (softened) – You’re not on a diet today.
• 2 cups powdered sugar – The sweet stuff.
• 1 tsp vanilla extract – Because we’re classy like that.

Step-by-Step Instructions

1. Preheat Like a Pro

Set your oven to 350°F (175°C). Grease or line an 8×8 baking pan with parchment paper. You don’t want your masterpiece sticking later.

2. Mix the Wet Ingredients

In a large bowl, whisk together pumpkin puree, eggs, oil, both sugars, and vanilla. It’ll look silky, smooth, and smell insanely good.

3. Add the Dry Crew

In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Then, combine the wet and dry mixtures. Stir gently until everything’s just mixed — don’t overmix unless you enjoy dense cake sadness.

4. Bake the Magic

Pour batter into the pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean. Let it cool completely (seriously, don’t rush this or your frosting will melt faster than your willpower at a bakery).

5. Make the Cream Cheese Frosting

Beat the cream cheese and butter together until creamy. Add vanilla and powdered sugar, a bit at a time, until it’s smooth and fluffy. Try not to eat it all before it hits the cake. (No judgment if you do.)

6. Frost, Slice, and Serve

Once the cake is cool, slather on that dreamy frosting. Spread it thick — you’ve earned it. Slice, serve, and prepare for compliments.

Common Mistakes to Avoid

Look, it’s an easy cake. But even easy things can go wrong when enthusiasm meets chaos. Here’s what to watch out for:

• Using pumpkin pie filling instead of puree. Pie filling already has sugar and spices — you’ll end up with a sticky, oversweet mess.
• Not letting the cake cool before frosting. Warm cake + frosting = slippery sugar soup. Don’t do it.
• Overmixing the batter. Stir only until things are combined. You’re making cake, not glue.
• Using cold cream cheese. You’ll get lumps in your frosting. Cute for ghosts, not for cake.
• Skipping the salt. Don’t. Salt brings out the flavor — even in sweets.

Alternatives & Substitutions

Out of something? No problem — I got you.

• No pumpkin puree? Use mashed sweet potato or butternut squash. It’s shockingly similar.
• Want it dairy-free? Swap butter for vegan butter and use dairy-free cream cheese (brands like Violife or Kite Hill work great).
• No brown sugar? Add an extra tablespoon of white sugar and a drizzle of molasses for that caramel flavor.
• Feeling fancy? Sprinkle chopped pecans or walnuts on top for crunch. Or drizzle caramel sauce if you’re extra like that.
• Need it gluten-free? Replace flour with a 1:1 gluten-free blend. Still delicious, zero drama.

FAQ (Frequently Asked Questions)

Q: Can I make this ahead of time?
Absolutely. The cake tastes even better the next day. Just store it covered in the fridge, then bring to room temp before serving.

Q: Can I freeze it?
Yep! You can freeze the cake (without frosting) for up to 2 months. Thaw and frost when ready. The frosting also freezes well for a few weeks — just whip it again before using.

Q: Do I have to use cream cheese frosting?
Technically, no. But… why wouldn’t you? That’s like watching Hocus Pocus without popcorn. It’s just wrong.

Q: Can I make it into cupcakes instead?
Totally. This recipe makes about 12 cupcakes. Bake for 20–22 minutes instead of 30. Instant party upgrade.

Q: Can I add chocolate chips?
YES. Always yes. Pumpkin + chocolate = fall romance.

Q: Why is my cake dry?
You probably baked it too long or used too much flour. Try spooning and leveling your flour next time — or just watch Netflix while it bakes so you don’t forget to check it 😉.

Q: Can I double the recipe?
For sure. Use a 9×13 pan and bake 5–10 minutes longer. Perfect for potlucks or when your family “accidentally” eats half the cake in one sitting.

Final Thoughts

And that’s it — the easiest, fluffiest, most irresistible pumpkin cake you’ll ever bake. It’s cozy, rich, and totally gives “I tried hard” vibes even though it’s laughably simple.

Make it for friends, take it to work, or just eat it straight from the pan while watching Halloween movies — no judgment here.

So go on, grab that can of pumpkin puree and get baking. Because if fall had a flavor, this cake would definitely be it. 🎃

Now go impress someone — or, honestly, just impress yourself. You’ve earned it.