Quick and easy, this one bowl pumpkin cake is incredibly moist and full of fall spices. Topped with fluffy cream cheese frosting, this fall dessert has the best flavor and is the perfect size for family or small gatherings!
The blend of cinnamon, nutmeg and cloves makes this pumpkin cake taste and smell amazing.
Fluffy cream cheese frosting complements the cake and brings out its soft texture.
Using an offset spatula is best for spreading and smoothing out the frosting onto the cake. If desired, sprinkle the tops of the pumpkin cake slices with cinnamon.
FREQUENTLY ASKED QUESTIONS
Does pumpkin cake need to be refrigerated?
Yes. Pumpkin cake should be refrigerated since it contains cream cheese frosting. I recommend taking the cake out an hour or so before serving to take the chill off.
Can I double this recipe and make it in a sheet pan?
Absolutely. If you are needing to make a larger cake, double the recipe and use a sheet pan. Adjust the baking time to 25-30 minutes (or until toothpick inserted in center comes out clean) as a thinner cake will bake faster than a thick one.
How do I know when the pumpkin cake is done?
Insert a toothpick or fork into the center of the cake. It should come away clean without any batter or gumminess.
Can I make this pumpkin cake ahead of time?
Yes! Store the cake in the refrigerator for up to five days.
Can I freeze this pumpkin cake?
Yes. Pumpkin cake freezes well because it has so much moisture from the oil and pumpkin. Carefully wrap the unfrosted, cooled cake in plastic wrap and then again in aluminum foil. It is best to make the cream cheese frosting fresh the day you are going to serve the pumpkin cake, but if this isn’t possible then freeze the frosting in an air tight container. Defrost the cake and frosting in the refrigerator the night before serving. The frosting may need to be whipped again as freezing may cause it to separate.
Can I use pumpkin pie spice instead of the cinnamon, nutmeg and cloves?
Definitely. Use 1 1/2 teaspoons of pumpkin pie spice instead.
Easy Pumpkin Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Dessert
Description
Easy pumpkin cake in one bowl is incredibly soft and topped with fluffy cream cheese frosting.
Ingredients
CAKE:
- 2 eggs
- 1/2 cup vegetable or canola oil (109 grams)
- 1 cup pure pumpkin puree (250 grams)
- 1 cup granulated sugar (200 grams)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 cup all purpose flour (120 grams)
- 1 tsp baking powder
- 1/4 tsp salt
CREAM CHEESE FROSTING:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1 1/2 cups confectioner’s sugar
- 1 teaspoon vanilla
- 1 TBL whole milk or cream
- 1/4 tsp salt
Instructions
CAKE
1. Preheat oven to 350°F. Line an 8×8 pan with parchment paper.
2. In a large bowl, whisk together the eggs, oil, pumpkin puree, sugar, vanilla, cinnamon, cloves and nutmeg.
3. Add the flour, baking soda and salt on top of the mixture. Whisk all ingredients together until combined. Do not over mix.
4. Pour batter into prepared baking dish. Bake on center rack for 30-35 minutes, or until a toothpick inserted into the cake comes out clean with no batter.
5. Set cake on cooling rack to cool completely.
FROSTING
1. In the bowl of a stand mixer or large bowl, beat the butter, cream cheese and confectioner’s sugar on medium-high speed until fluffy. Add in vanilla and salt. Drizzle in whole milk and beat frosting on medium speed until the desired consistency is reached. Frost cake.
Notes
- Since this recipe uses only one bowl, I recommend lightly whisking the surface of the dry ingredients a bit before whisking the entire bowl together. Do not over mix, as over mixing will make your cake dense or collapse.
- If you do not have a kitchen scale, lightly sift the flour into the measuring cup with a spoon. Do not pack the flour into the measuring cup, as too much flour will make your cake dry.
- Make sure you are using pure pumpkin puree with no added ingredients. If you do not, this will add unwanted sweetness and/or flavors to your cake.
- The cake needs to be completely cooled before frosting so that the frosting will not melt into the cake.
