Instructions
Prepare the Pan:
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Preheat your oven to 350°F (175°C).
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Butter and flour a 9x13-inch baking pan, or grease it and line with parchment paper for easy removal.
Mix the Dry Ingredients:
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Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. Set aside.
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Sifting combines the dry ingredients and helps them distribute evenly for consistent rise and flavor.
Mix the Wet Ingredients:
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In another bowl, add the sugar, pumpkin puree, oil, eggs, and vanilla extract.
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Whisk the pumpkin mixture well until smooth and combined. There should be no lumps of pumpkin.
Combine Batter:
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Pour the wet ingredients into the dry ingredients.
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Mix by hand with a silicone spatula just until there are no dry streaks remaining. Do not overmix!
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Overmixing develops gluten, which makes the cake tough and dense instead of fluffy and tender.
Bake:
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Pour the cake batter into the prepared 9x13-inch pan and spread evenly.
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Bake at 350°F for 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
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Let the pumpkin cake cool completely on a wire rack. Don't frost until completely cooled or the frosting will melt.
Make the Cream Cheese Frosting:
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Using a stand mixer fitted with the paddle attachment (or an electric hand mixer), beat the softened butter until smooth.
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Add the softened cream cheese and beat on medium-low speed until combined. Scrape down the bowl frequently.
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Beat in the vanilla extract and salt until incorporated.
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Reduce speed to low and slowly pour in the powdered sugar until well incorporated. Scrape down the bowl as needed.
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Increase speed to medium and beat until the frosting is fluffy and light.
Frost the Cake:
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Ensure the pumpkin cake is completely cool.
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Spread the cream cheese frosting over the top with an offset spatula. For even frosting, you can use a cookie scoop to dollop frosting on the cake before smoothing it out.
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Refrigerate until ready to serve.
Pro Tips for Making a Moist Pumpkin Cake
Measure Flour Correctly – Adding too much flour is the most common mistake leading to a dry, dense cake. Use a scale for gram weight when possible. If measuring by cup: fluff flour with a spoon, sprinkle into measuring cup, and level with a knife. A packed scoop easily has 145g—almost ¼ cup more!
Use Room Temperature Ingredients – Set eggs out 30 minutes ahead, but cream cheese and butter need 1-2 hours to become very soft. This allows ingredients to mix smoothly and blend properly for the best texture.
Avoid Overmixing – Mix by hand just until combined after pouring wet into dry ingredients. Continuing to mix overdevelops gluten, making the cake tough and dense instead of fluffy.
Cool Completely Before Frosting – If you frost while warm, the frosting will melt or slide off. A cooling rack speeds up the process.
Use Quality Pumpkin – Not all canned pumpkin is created equal. Libby's brand is thick and flavorful. Watery pumpkin affects the cake's moisture balance.
Variations to Try
Orange Pumpkin – Add 1-2 teaspoons orange zest to the batter or 1 teaspoon to the frosting for brightness.
Spice Swap – Replace nutmeg with ground cardamom, clove, or allspice.
Maple Frosting – Replace 2-3 tablespoons powdered sugar in frosting with pure maple syrup.
Caramel Topping – Swirl caramel sauce into the frosting or drizzle over the frosted cake.
Chocolate Cream Cheese Frosting – Replace plain frosting with chocolate cream cheese frosting for rich indulgence.
Homemade Pumpkin Puree – Use fresh pumpkin (need about ⅓ cup extra—blot excess moisture on paper towels).
Pumpkin Cupcakes – Divide batter among paper liners (¼ cup each) and bake 20 minutes for 24 cupcakes.
Layer Cake – Divide batter between two 8-inch pans and bake 25-30 minutes.
No Frosting Option – Skip frosting and dust liberally with powdered sugar for a lighter dessert.
Storage and Freezing
Make-Ahead – Bake a day or two ahead. After frosting, cover and refrigerate.
Refrigerator – Must store long-term in the refrigerator due to cream cheese frosting. Allow to come to room temperature before serving.
Freezer – Freeze the unfrosted cake for up to 3 months. Frost after thawing. Frosted cake also freezes beautifully for up to 2 months.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned? Yes, but you'll need about 1⅓ cups fresh pumpkin puree (after blotting excess moisture). Measure after blotting to ensure accuracy.
Can I make cupcakes instead? Yes! Use ¼ cup batter per liner and bake for 20 minutes. Yields about 24 cupcakes.
Why is my cake dry? Most likely too much flour. Use a scale or the fluff, scoop, and level method to measure correctly.
Can I make this ahead? Yes! Make the unfrosted cake 1-2 days ahead. Frosted cake keeps in the fridge up to 2-3 days.
What if my frosting is too soft? Make sure all ingredients, especially cream cheese and butter, are room temperature but not warm. Refrigerate frosting for 15-20 minutes if needed.
Nutritional Information (Approximate)
Yield: 12-16 servings
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: About 45 minutes (plus cooling and frosting)
Calories per serving: ~350-420 kcal
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