Pumpkin Spice Cake with Cream Cheese Frosting – Soft, Moist & Spiced

Fall baking has a vibe, and this cake gets it. Picture a pan of pumpkin spice cake sliced into perfect squares—no leaning layers, no drama. Just tender crumb, cozy spices, and a frosting that means business. This is the dessert you bring to a gathering in the same pan it was baked in, set on the table, and quietly watch vanish. No one asks for permission. They just grab a slice.

What makes this Moist Pumpkin Spice Cake such a keeper? Balance. The pumpkin keeps things soft without turning the cake dense, while warm spices bring that classic fall flavor without punching you in the face. IMO, that’s the sweet spot. This Spice Pumpkin Cake stays tender, slices cleanly, and somehow tastes even better the next day. Yes, day two magic is real.

Let’s talk frosting—because skipping it is not an option. A smooth, tangy Pumpkin Cake Cream Cheese Frosting spreads like a dream and holds its shape without turning stiff. It’s rich, but not heavy. Sweet, but not cloying. Basically, the reason people go back for “just a sliver.” This is the Pumpkin Spice Cake With Cream Cheese Frosting people remember.

FYI, this recipe leans hard into simplicity. No fancy tools. No weird techniques. That’s why it qualifies as an Easy Pumpkin Spice Cake you can pull off on a busy afternoon. You’ll also see how choosing the right fat makes a real difference in texture—small swap, big payoff.

This Pumpkin Spice Cake Dessert fits every fall moment. Casual potluck? Check. Holiday table? Absolutely. Late-night snack straight from the fridge? Been there. Whether you call it Pumpkin Desserts With Spice Cake or just “that really good pumpkin cake,” one thing’s guaranteed: this Pumpkin Spice Cake With Cream Cheese won’t last long.

Pumpkin Spice Cake

This pumpkin spice cake with cream cheese frosting is the ultimate cozy fall dessert. Baked in a single pan, it delivers a soft, moist crumb packed with warm spices and rich pumpkin flavor. The smooth cream cheese frosting spreads easily and adds the perfect tangy contrast without overpowering the cake. Simple ingredients, straightforward steps, and zero fuss make this an easy pumpkin spice cake you’ll want to bake again and again. It slices cleanly, travels well, and somehow tastes even better the next day—perfect for holidays, potlucks, or anytime fall cravings hit.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course: Dessert, Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• Ingredients
• Pumpkin Spice Cake
• 2 cups plain flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp fine salt
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• A small pinch of ground cloves
• 1 cup white sugar
• ½ cup packed brown sugar
• 1 cup neutral oil vegetable or similar
• 4 large eggs room temperature
• 1 15-oz can pumpkin purée (not pie filling)
• 1 tsp vanilla extract
• Cream Cheese Frosting
• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Method

 

1. Get the Oven Ready

Heat the oven to 350°F (175°C). Grease a 9×13-inch pan well or line it with parchment, leaving overhang for easy lifting later.

2. Whisk the Dry Mix

In a medium bowl, combine the flour, baking soda, baking powder, salt, and all the spices. Whisk until evenly blended and lump-free.

3. Build the Batter

In a large bowl, whisk together both sugars, oil, and eggs until smooth and slightly lighter in color. Add the pumpkin purée and vanilla, stirring until fully incorporated.

4. Bring It Together

Add the dry ingredients to the wet mixture in stages. Stir gently just until combined—stop as soon as the flour disappears. Overmixing = tough cake.

5. Bake

Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, until the center springs back lightly and a toothpick comes out clean.

6. Cool Completely

Let the cake rest in the pan for about 15 minutes, then cool fully on a rack before frosting. Warm cake and cream cheese frosting do not mix well.

7. Make the Frosting

Beat the cream cheese and butter until smooth and creamy. Add powdered sugar gradually, then mix in vanilla. Beat until fluffy and spreadable.

8. Frost & Finish

Spread frosting evenly over the cooled cake. Add a light dusting of cinnamon if you want a polished look.

Notes

Serving, Storage & Make-Ahead Tips

For neat slices, chill the cake briefly before cutting. Use a sharp knife and wipe it clean between cuts—trust me, it makes a difference.

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. This cake actually tastes better the next day as the spices settle in. Unfrosted slices freeze beautifully for future cravings.

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FAQs

Can I use homemade pumpkin purée?
 Yes—just make sure it’s thick and well-drained. Watery purée can affect texture.

Can I swap the oil for butter?
 You can, but oil keeps the cake softer for longer. Butter adds flavor but slightly firms the crumb.

Does this cake need refrigeration?
 Because of the cream cheese frosting, refrigeration is best after day two.

Can I make this ahead?
 Absolutely. Bake the cake a day early, frost before serving, or frost and refrigerate overnight.

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Final Thoughts

This pumpkin spice cake is all about ease and payoff. One pan, bold flavor, soft texture, zero stress. It travels well, slices cleanly, and somehow disappears faster than expected every single time. Whether it’s for a holiday table, a casual get-together, or a quiet fork-and-plate moment in the kitchen—this one delivers. 🍂🎃