Everyone loves this super moist pumpkin cake recipe! Fresh pumpkin and homemade pumpkin pie spice ensure the cake batter is bursting with pumpkin flavor. You can serve this cake straight from the baking pan. Just slather the top of this pumpkin spice cake with cream cheese frosting and dig in!

Pumpkin cake topped with cream cheese frosting sliced into squares.

Pumpkin Cake with Cream Cheese Frosting

It wouldn’t be October without pumpkin cake! In the past I’ve shared pumpkin carrot cake, pumpkin cupcakes, pumpkin coffee cake, and even pumpkin cheesecake!

But strangely… no classic pumpkin cake. Obviously this was an issue I needed to remedy immediately! Which is where this super moist fresh pumpkin cake recipe comes in.

Pumpkin Cake sliced into squares on a piece of parchment paper.

This Pumpkin Cake Recipe is:

Super moist… like stick-to-your-fork super moist!
Plenty of pumpkin flavor thanks to fresh pumpkin and homemade pumpkin pie spice.
Tastes like fall in a baking pan!
Cream cheese frosting on top is silky smooth and enhances the pumpkin flavor.
Easy for bakers of any level. No fancy tools or techniques.
Perfect for everyday fall baking or special occasions!

Ingredients on a baking tray for pumpkin cake recipe.

Super Moist Pumpkin Cake Ingredients

All-Purpose Flour: I don’t recommend subbing other flour varieties. But some readers have reported good results using a 1-for-1 gluten free flour.
Spices: Cinnamon, ground ginger, all-spice, ground nutmeg, cloves, salt, and black pepper (just a pinch) give this cake tons of cozy flavor. This is our homemade pumpkin pie spice mix. Feel free to sub 1 and 1/2 tablespoons of store bought pumpkin pie spice.
Rising agents: Baking powder and baking soda help create a perfectly textured cake that’s light, airy, and delicious. Make sure both are fresh before use in the cake batter.
Eggs: Use large eggs and bring them to room temperature before use. Add the eggs one at a time so they can properly incorporate into the batter.
Oil: Vegetable oil, canola oil, or refined melted coconut oil will all work here. Technically, I think even a mild olive oil would be ok. Although it would certainly alter the overall taste of the cake a bit.
Sour Cream: Be sure to use full-fat sour cream, and bring it to room temperature before use! If you cannot find sour cream, the best substitute is going to be plain full-fat Greek yogurt.
Molasses: Use the regular variety; I do not recommend using the blackstrap variety. This makes the can super moist and enhances the fresh pumpkin flavor.
Vanilla Extract: As always, I suggest pure real vanilla. Imitation vanilla is not recommend.
Brown Sugar: I use light brown sugar but dark brown sugar will work. Brown sugar makes the cake batter super moist, and extra flavorful. I don’t suggest subbing granulated sugar.
Pumpkin: Be sure to use pure pumpkin puree and not pumpkin pie mix! For consistency, I suggest using canned pumpkin but homemade pumpkin puree will work.

How to Make Pumpkin Cake: Pumpkin Cake Batter

Prep: Preheat oven 30 minutes before you plan on baking. Line a baking pan with parchment paper and spray it with nonstick baking spray. Set aside until needed.
Cake Batter: Whisk the dry ingredients in a large bowl until well combined. In a separate bowl, whisk the eggs. Add the wet ingredients and beat until smooth. Fold in the dry ingredients, mixing until just combined.
Bake the Cake: Pour the cake batter into the prepared pan and smooth the top. Bake until a toothpick comes out clean when inserted into the center of the cake.
Cool the Cake: Place the pan on a cooling rack and cool completely before removing the cake from the pan. Once cool, spread cream cheese frosting on top, slice, and serve!

Pumpkin cake in cake pan without frosting on top.

Frost Pumpkin Cake

If there’s no frosting… is it even cake? We top this super moist pumpkin cake with cream cheese frosting!

You’ll need cream cheese, butter, confectioners’ sugar, vanilla, and milk.
To make the frosting extra special, I like to add a dash of cinnamon. This is optional.
You could also add a dash of pumpkin pie spice instead!
You can remove the cake from the baking pan before frosting. Or frost the cake in the baking pan and serve it that way!
You’ll need a stand mixer or electric handheld mixer to make the frosting.

Pumpkin cake topped with cream cheese frosting cut into squares.

More Pumpkin Recipes:

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