Pumpkin Spice Cake is a delightful fall dessert that combines the earthiness of pumpkin with warm spices and a sweet and tangy cream cheese frosting. Serve this cake with or without the icing for a warm fall treat.
This pumpkin cake recipe will surely fill your kitchen with that warm, spiced aroma of fall. And that first bite into this pumpkin spice cake will have you craving more.
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Ingredients For Pumpkin Spice Cake
The recipe for the cake has a total of nine ingredients:
- Eggs.
- White sugar.
- Pumpkin puree.
- Vegetable oil.
- Vanilla extract.
- All-purpose flour.
- Baking powder.
- Baking soda.
- Pumpkin spice.
Ingredients For Cream Cheese Icing
For this icing, four ingredients are needed:
- Cream cheese.
- Butter.
- Confectioner’s sugar.
- Vanilla extract.
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Can Fresh Pumpkin Be Used In This Recipe?
Yes! We like to make pumpkin puree instead of buying it. Smoked pumpkin puree is a great addition to this recipe.
Additions For This Recipe
The cake is great on its own, but if you’re looking to take this dessert up a level, there are a few additional ingredients that can be added.
Sprinkle a little cinnamon or additional pumpkin spice into the icing or on top of the icing before serving.
Add a layer of chopped walnuts or pecans to the top of the icing for crunch and flavour.
What Size Pan Is Used For This Cake?
To make this cake, an 8-inch square cake pan can be used. Also, a 9-inch square pan will work.
We like to make this cake in a 9-inch by 7-inch baking pan.
Add Flavour By Smoking Pumpkin Cake
One of the great things about this cake recipe is that it can be baked on a smoker. Our favourite way to bake this cake is in our pellet smoker.
To bake on a smoker, preheat the smoker just like you would an oven and bake the cake using the same baking time, rotating halfway through baking.
Our favourite smoking woods for this pumpkin cake are maple and apple.
How To Serve This Cake
This cake can be served with or without the cream cheese icing.
If you prefer a less sweet version of this dessert, top the cake with whipped cream or just a dusting of cinnamon.
Storing Pumpkin Spice Cake
Keep this cake fresh by storing it in an airtight container for up to five days in the fridge.
Without the icing, this cake can be stored covered at room temperature for up to 3 days.
Let us know if you’ve tried this recipe by leaving a comment below.
Pumpkin Spice Cake with Cream Cheese Icing
Ingredients
Cake
- 2 eggs
- 1 cup white sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ½ tsp vanilla extract
- 1 cup all-purpose flour
- 1 Tbsp pumpkin spice
- 1 tsp baking powder
- ½ tsp baking soda
Icing
- 4 ounces cream cheese, softened
- 4 Tbsp butter, softened
- 1½ cups confectioner's sugar, sifted
- ½ tsp vanilla extract
Instructions
Cake
- Preheat oven to 350℉ and grease an 8-inch square cake pan.
- Using a hand mixer or stand mixer, beat the eggs, sugar, pumpkin puree, vegetable oil, and vanilla extract together until smooth and creamy.
- Stir in flour, baking powder, baking soda, and pumpkin spice until well blended.
- Pour batter into prepared pan and bake for 30 minutes or until cake is baked in the center. Test with a toothpick by poking the center of the cake. If it comes out clean, the cake is done.
- Cool in pan for 10 minutes before transferring to a cooling rack to finish cooling.
Icing
- Beat cream cheese and butter until smooth and blended.
- Add confectioner's sugar and vanilla, continue beating until smooth.
- Spread evenly over cooled cake.
- Cut cake into 9 squares and serve.
