Easy Pumpkin Cake Recipe

This easy pumpkin cake recipe is a fall classic! Soft and moist pumpkin sheet cake topped with a sweet cream cheese frosting, the perfect dessert.

Course Dessert

Cuisine American

Keyword pumpkin cake

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Ingredients

Pumpkin Cake-

2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon
1 cup canola vegetable, or olive oil
4 large eggs
2/3 cup granulated sugar
1 cup brown sugar
15 oz pumpkin puree 1 can
1 tsp vanilla extract

Frosting-

8 oz cream cheese softened
1/2 cup unsalted butter softened (1 stick)
2 ½ tsp vanilla extract
1 cup powdered sugar
chopped pecans for décor optional

Instructions

Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving a little extra hanging over the sides to make the cake easier to remove later. Lightly spray the parchment paper with baking spray.
In a small bowl, sift together the dry ingredients. Set the bowl aside.
2 cups all purpose flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 2 tsp pumpkin pie spice, 1 tsp cinnamon
In a separate large bowl, whisk together the wet ingredients until smooth and well combined.
1 cup canola, vegetable, or olive oil, 4 large eggs, 2/3 cup granulated sugar, 1 cup brown sugar, 15 oz pumpkin puree, 1 can, 1 tsp vanilla extract
Slowly add the dry ingredients to the wet ingredients. Whisk just until everything is combined. Be careful not to overmix the batter.
Pour the pumpkin cake batter into the prepared baking pan. Use a spatula or the back of a spoon to spread the batter evenly into the corners.
Bake at 350°F for 38–40 minutes, or until the top of the cake feels firm and a toothpick inserted into the center comes out clean.
While the cake is baking, make the cream cheese frosting. With a stand mixer or a hand mixer, beat the softened butter and cream cheese until smooth and creamy.
8 oz cream cheese, softened, 1/2 cup unsalted butter, softened (1 stick)
Add the vanilla extract and powdered sugar. Mix again until the frosting is smooth and fully combined. (If you prefer a sweeter frosting, add a little more powdered sugar until it reaches your desired sweetness.)**
2 ½ tsp vanilla extract, 1 cup powdered sugar
Once the cake is finished baking, remove it from the oven and let it cool in the pan for about 5 minutes. Carefully use the parchment paper to lift the cake out of the pan and transfer it to a cooling rack. Let the cake cool completely before adding the frosting.
Once the pumpkin cake is completely cool, carefully transfer it to a serving dish. Spread the cream cheese frosting evenly over the top, making sure the entire cake is covered.
Sprinkle the top with chopped pecans or walnuts, or lightly dust with cinnamon.
chopped pecans, for décor optional
Slice the cake into squares and serve.

Notes

**The cream cheese frosting can be made 3–4 days ahead of time. Store it in an airtight container in the refrigerator. Before frosting the cake, let the frosting sit at room temperature until softened enough to spread easily.