We love this easy pumpkin cake. It’s moist, full of pumpkin spice and topped with tangy cream cheese frosting. The perfect easy dessert for Thanksgiving everyone will rave about. Made in one-bowl with simple ingredients – ready in 45-minutes.

Sheet pan cake with frosting and pumpkin candies.

Be sure and try my pumpkin bread and pumpkin coffee cake. Those are reader favorites!

Pumpkin cake recipe with cream cheese frosting is easy to make, uses simple ingredients, and the perfect Thanksgiving dessert idea.

Square of pumpkin cake on small white plate.

For more great fall recipes, be sure and try our apple pie recipe, apple crisp, fried apple pies, pumpkin bread, pumpkin crumb muffins, chocolate zucchini bread, and banana zucchini bread.

Why this recipe works

Flavor – Uses an entire can of pumpkin puree, plenty of pumpkin spice with ground cinnamon, nutmeg, cloves and ginger. Sweet & tangy cream cheese frosting.
Texture – Oil and buttermilk keep this cake soft and super moist.
Ease – This pumpkin cake recipe is a single layer cake that is easy to make in one bowl using everyday ingredients. Made with an electric hand mixer or a whisk and a 9×13-inch baking pan.

Use a 9×13-inch baking pan (metal or cast iron) for this cake recipe. My favorite 9×13 inch baking pans are from USA Pans and Lodge Cast Iron. Those are my go-to baking pans!

What you’ll need

Pumpkin – This recipe uses an entire 15-ounce can of pumpkin.
Sugar – This pumpkin cake recipe is sweetened with granulated sugar and brown sugar. Brown sugar adds more depth of flavor and helps moisten the cake.
Oil – Helps keep this cake nice and moist.
Eggs – Adds moisture and help the cake rise. With all of our baking recipes, we recommend using large eggs.
Vanilla extract – We always recommend using pure vanilla extract for the best possible flavor. Yes, it’s worth the money!
Buttermilk – Adds moisture and a bit of flavor. Buttermilk substitute; make buttermilk at home with 1 cup of whole milk and 1 tablespoon white vinegar or lemon juice. You can also substitute buttermilk with Greek yogurt or sour cream.
Flour – All-purpose flour works best for this pumpkin cake recipe. Sift the flour for a light and fluffy cake. (Use a metal fine mesh strainer over a bowl to easily sift flour.)
Baking soda and powder – Act as leavening agents to help this cake rise properly.
Spices – You can use pumpkin spice, but we love to make our own mixture of cinnamon, nutmeg, cloves and ginger. Adds a wonderful pumpkin spice flavor to this cake!

Ingredients in small white bowls, can of pumpkin for pumpkin cake.

How to make pumpkin cake

Grease baking pan – Line a 9×13-i n ch baking pan with parchment paper and spray with cooking spray.
Sift dry ingredients – Sift flour, baking soda and powder together. Then spoon in the spices.
Whisk moist ingredients – Mix granulated sugar, brown sugar, pumpkin puree, eggs, oil and vanilla in a large mixing bowl with a whisk or an electric hand mixer.
Add dry ingredients – Combine the dry ingredients with wet ingredients with an electric hand mixer or a whisk until completely combined.
Pour into baking pan – Pour the batter into prepared baking pan.
Bake – Bake at 350-degrees F for about 45-minutes, or until a toothpick when inserted into the center of the cake comes out mostly clean with a few moist crumbs.
Make frosting – Use an electric hand mixer to beat cream cheese, powdered sugar and add vanilla extract, salt and evaporated milk.

Step images making cake batter in clear glass bowl.

Step images making cream cheese frosting in clear glass bowl.

Step images adding cream cheese frosting to pumpkin cake in rectangle pan.

Pumpkin cake cut into squares with pumpkin candies on wood cutting board.

Tips for the making moist pumpkin cake

Not all canned pumpkin is the same. Libby’s is my preferred brand as it is thick with rich pumpkin flavor, color and offers the best taste. Different brands may be lighter in color and have a more watery consistency.
Eggs are best at room temperature to ensure they incorporate into the batter evenly. Take them out of the fridge an hour or so before you start to prep this cake.
All ovens are different! We recommend using an oven thermometer to properly check the temperature of your oven.
Metal or cast iron are the best baking pans for cakes. Metal transfers heat more better than glass baking pan.
Always rotate baking pans about three quarters way through baking to ensure the cake bakes evenly. Use caution to not bump or disturb the pan or you take the chance that your cake will fall!

Pumpkin cake with cream cheese frosting, pumpkin candies.

Pumpkin cake square with frosting, pumpkin candies on small white plate.

More easy Thanksgiving desserts

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