Pumpkin Cake with Cream Cheese Frosting

Name: Pumpkin Spice Sheet Cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1 15 oz. can pure pumpkin puree ((I recommend Libby's)); 1 cup packed light brown sugar; 3/4 cup granulated sugar; 1/2 cup vegetable oil; 1/2 cup Greek vanilla yogurt; 2 teaspoons vanilla extract; 4 eggs (at room temperature); 2 cups (240g) all-purpose flour; 2 teaspoons baking powder; 1 1/4 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 tsp EACH ground cloves, ground nutmeg, ground ginger, salt; 6 tablespoons unsalted butter, (room temperature); 2 1/2 cups powdered sugar; 8 oz block cream cheese, (room temperature); 1/2 teaspoon vanilla extract; 1/4 teaspoon cinnamon; 1/8 teaspoon salt; Chopped pecans ((optional))

This Pumpkin Cake is incredibly moist, fluffy, and warmly spiced—the perfect fall crowd-pleaser that’s easy to make for any potluck, party, or holiday table! A secret moisture booster keeps every bite tender, while a bold spice blend, a thick cinnamon cream cheese frosting, and my expert tips make this the cake everyone requests all season long.

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a slice of pumpkin cake with a bite taken out showing how moist it is

Why This Pumpkin Cake Recipe Works

After making Pumpkin Cake countless ways, I’ve dialed in the techniques that make this version exceptionally moist, tender, and foolproof:

• VANILLA YOGURT adds moisture and a subtle tang, and its acidity gives the baking soda an extra boost for a soft, fluffy crumb instead of a dense one.
• A FULL CAN OF PUMPKIN delivers real pumpkin flavor, not just spice, while baking powder and soda work together to lift the heavy batter so it bakes up light, never gummy.
• OIL AND BROWN SUGAR team up for moisture: oil keeps the cake soft even straight from the fridge (a must with cream cheese frosting), and brown sugar adds deep caramel notes.
• A BOLD HOMEMADE SPICE BLEND leans heavy on cinnamon, so the warmth still shines through a thick layer of frosting.
• BEATING THE BUTTER AND POWDERED SUGAR FIRST (a Cook’s Illustrated trick) means the cream cheese keeps the frosting thick and fluffy, and it holds its shape.

What Is Pumpkin Spice Cake?

Pumpkin spice cake became a fall staple thanks to canned pumpkin. Libby’s began canning it in 1929, and McCormick’s pumpkin pie spice followed in the 1930s. Together they made pumpkin desserts a year-round pantry project instead of a harvest-season chore. Fun fact: most canned pumpkin isn’t the round orange jack-o’-lantern variety at all. It’s the Dickinson pumpkin, a tan-skinned squash closer to butternut, prized for its sweet, dense, less watery flesh. That’s a big part of why canned puree gives such consistent baking results.

Pumpkin Spice Cake Ingredients

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Pure pumpkin puree: Use canned pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
Light brown and granulated sugar: Pack the brown sugar firmly into the measuring cup.
Vegetable oil: Any neutral oil works, including canola or avocado.
Vanilla yogurt: Adds sweetness, vanilla flavor, and moisture. Regular or Greek both work, and full-fat bakes up richest.
Eggs: Room-temperature eggs blend smoothly into the batter. To warm them quickly, set them in a bowl of warm water for 5–10 minutes.
All-purpose flour: Spoon it into the cup and level it off, or weigh it (240 grams). Scooping straight from the bag packs in extra flour and makes the cake dry.
Spices: Cinnamon, cloves, nutmeg, ginger, and salt make a warm, cozy blend that tastes better than store-bought pumpkin pie spice.
Cream cheese frosting: Butter, powdered sugar, vanilla, cinnamon, salt, and block cream cheese. Tub-style cream cheese has more water and makes the frosting runny.

Pumpkin Cake Substitutions

Vanilla yogurt: Use plain yogurt or sour cream plus an extra ½ teaspoon of vanilla. Sour cream makes the cake slightly richer. Plain Greek yogurt works too, but it’s tangier.
Spices: Use 1 tablespoon cinnamon plus 1½ teaspoons pumpkin pie spice. Using pumpkin pie spice for all of it gives you a less cinnamon-forward cake, since commercial blends vary a lot.
Fresh pumpkin puree: Use 1¾ cups, but let it drain in a fine-mesh strainer for 30 minutes first. Homemade puree holds much more water than canned, and extra water can make the cake gummy.
Oil: Melted butter works and adds rich flavor, but the cake will be firmer when chilled.
Flour: A 1:1 gluten-free baking blend (with xanthan gum) works well. The crumb will be slightly denser.

top view of pumpkin cake ingredients: pumpkin puree, eggs, flour, granulated sugar, brown sugar, yogurt, vegetable oil, vanilla extract, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, ground ginger

How to Make Pumpkin Sheet Cake

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

For the Pumpkin Cake

Step 1: Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
Step 2: Mix the wet ingredients. In a large bowl, whisk the pumpkin, sugars, oil, yogurt, vanilla, and eggs until smooth, with no brown sugar lumps.
Step 3: Combine. Add the dry ingredients to the wet and fold with a spatula just until you can’t see any streaks of flour. A few small lumps are fine. Overmixing makes the cake tough.

a collage showing how to make pumpkin cake by mixing the dry ingredients together, then mixing the wet ingredients together, then mixing them together in a bowl

Step 4: Bake. Spread the batter evenly in the pan and bake for 30–40 minutes. Start checking at 30. The cake is done when a toothpick in the center comes out clean or with a few moist crumbs, the top springs back when you press it lightly, and the edges start pulling away from the pan.

a collage showing how to make pumpkin cake by adding the batter to a 9x13 pan, then baking until browned and cooked through

For the Cinnamon Cream Cheese Frosting

Step 1: Beat the butter and sugar. Using a stand mixer with the paddle attachment (or a hand mixer), beat the butter and powdered sugar on low speed, then gradually increase to medium-high, and beat for 3 minutes.
Step 2: Add the cream cheese. Add the cream cheese one piece at a time, beating for a few seconds after each addition. Scrape down the bowl as needed.
Step 3: Finish. Beat in the vanilla, cinnamon, and salt on medium-high for 1 minute, just until fluffy. Stop there.
Step 4: Frost and chill. Spread the frosting over the cooled cake, sprinkle with chopped pecans if you like, and refrigerate for 30 minutes before slicing.

a collage showing how to make pumpkin cake by making the cream cheese frosting by beating the butter and powdered sugar together, beating in the cream cheese, then the vanilla, cinnamon, and salt

showing how to make pumpkin cake by frosting with cream cheese frosting and garnishing with pecans

Tips for the Best Pumpkin Cake

• Don’t trust a golden top: Pumpkin cakes brown before the center sets. If you pull the cake too early, the middle will sink as it cools, so always do the toothpick and spring-back test.
• Mind your pan: Metal pans bake the most evenly. In a glass pan, expect a longer bake time and watch the edges for over-browning.
• Use softened butter and cool cream cheese: The butter should dent when you press it but still hold its shape. The cream cheese should be softened but still cool to the touch. Warm, overly soft cream cheese makes the frosting soupy.
• Fix the frosting: If it’s too sweet, beat in a pinch more salt. If it’s too runny, beat in a few more tablespoons of powdered sugar, or chill the frosting for 15–20 minutes and give it a quick stir.
• Cut clean slices: Slice the cake cold, using a sharp knife dipped in hot water and wiped dry between cuts.

Pumpkin Spice Cake Variations

• Additions: Fold 1 cup of chocolate chips, toasted chopped pecans or walnuts, or ⅓ cup of chopped crystallized ginger into the batter.
• Maple cream cheese frosting: Swap the vanilla for ½ to 1 teaspoon of maple extract, to taste, and top the cake with candied pecans.
• Brown butter frosting: Brown the butter, then chill it until firm but scoopable (about 1 hour) before making the frosting as directed. It adds a nutty, toffee-like depth.
• Pumpkin snack cake: Skip the frosting. Before baking, top the batter with a streusel made from ½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, and 4 tablespoons cold butter, and add a few minutes to the bake time. It travels well and doesn’t need refrigeration.
• Layer cake: Divide the batter between two greased and parchment-lined 9-inch round pans and bake for 25–30 minutes. Make 1½ times the frosting to fill and frost the layers.
• Cupcakes: Try my Pumpkin Cupcakes with Cream Cheese Frosting.

up close of a spatula serving a slice of pumpkin cake

How to Store and Freeze Pumpkin Spice Cake

• Make ahead: Bake the cake up to 1 day in advance, cool it, cover it tightly, and refrigerate. The spices deepen overnight, so it tastes even better on day two.
• Frosting: Refrigerate it in an airtight container for up to 3 days. Let it sit at room temperature for 20–30 minutes, then stir until spreadable.
• Refrigerator: Store the frosted cake covered for up to 5 days.
• Room temperature: Leave the frosted cake out no longer than 2 hours.
• Freezer: Wrap the unfrosted cake in plastic wrap and foil and freeze for up to 3 months, then thaw overnight in the fridge. You can also freeze frosted slices on a tray until firm, then wrap them individually for up to 1 month. The frosting will be slightly softer after thawing.

What to Serve with Pumpkin Cake

A holiday dessert spread: Pair it with something non-pumpkin for contrast, like Apple Dump Cake or Caramel Apple Cheesecake.

Hot drinks: Hot chocolate, chai, or apple cider balance the sweet frosting.

Pumpkin Cake FAQs

What’s the difference between pumpkin cake and pumpkin bread?

Pumpkin cake has more leavening and a lighter, fluffier crumb, and it’s meant to be frosted. Pumpkin bread is denser and moister and is baked in a loaf pan, like my BEST EVER Pumpkin Bread.

Can I halve this recipe?

Yes. Use 2 eggs and a scant cup of pumpkin, halve everything else, and bake in an 8×8-inch pan. Start checking at 25 minutes. Half the frosting is plenty

Can I bake this pumpkin cake in a Bundt pan?

Yes. Grease and flour a 10- to 12-cup Bundt pan thoroughly and bake for 45–55 minutes, until a toothpick comes out clean. Cool for 15 minutes before inverting. Then dust with powdered sugar or spread the frosting over the top OR try my popular pumpkin bundt cake recipe.

a slice of pumpkin cake recipe with cream cheese frosting on a plate showing how moist it is

Want More Easy Fall Dessert Recipes?

Pumpkin Roll
Pumpkin Pie Bars
Layered Pumpkin Delight
Pumpkin Cheesecake Bites
Pumpkin Snickerdoodles
Pumpkin Muffins

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Total Time: 1 5

Prep Time: 25

Cook Time: 40

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Ingredients

WET INGREDIENTS

1 15 oz. can pure pumpkin puree (I recommend Libby's)
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 cup vegetable oil
1/2 cup Greek vanilla yogurt
2 teaspoons vanilla extract
4 eggs at room temperature

DRY INGREDIENTS

2 cups (240g) all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 tsp EACH ground cloves, ground nutmeg, ground ginger, salt

CINNAMON CREAM CHEESE FROSTING

6 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
8 oz block cream cheese, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon salt

Garnish

Chopped pecans (optional)

Instructions

PUMPKIN CAKE

Preheat the oven to 350°F. Lightly grease a 9×13 baking pan with nonstick cooking spray.
In a large bowl, whisk all the Wet ingredients.
In a medium bowl, whisk all the Dry ingredients.
Add the Dry Ingredients to the Wet Ingredients and mix just until combined – don't overmix.
Spread the batter into the prepared pan and bake for 30-40 minutes at 350°F, until a toothpick inserted in the center comes out clean. Cool completely before frosting.

FROSTING

Note: This is a unique method from Cook’s Illustrated that makes the frosting thicker and more stable. It will look super thick at first, but it will thin to the ideal consistency when you add the cream cheese.
Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the butter and sugar on low speed, then gradually increase to medium-high to prevent powdered sugar from flying everywhere. Continue to beat on medium-high for 3 minutes. It will be powdery, but it should come together by the end. (If not, no worries; proceed to the next step.)
Add the cream cheese 1 piece at a time, beating a few times after each addition. Scrape down the bowl as needed.
Beat in the vanilla, cinnamon, and salt. Beat on medium-high for 1 minute or until fluffy.
If it's too sweet, beat in a pinch of salt. If it's too runny, beat in a little more sugar, then adjust with salt as needed.
Spread the frosting evenly over the cake and garnish with chopped pecans if desired. Refrigerate for 30 minutes before slicing (this sets the frosting, and no one wants warm cream cheese frosting!). Bring to room temperature after slicing, if desired. Enjoy!