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Pumpkin Cake

The best-ever moist and perfectly spiced Pumpkin Cake has a luscious cream cheese frosting and optionally garnished with candied pecans. Feel free to make this cake the night before; we like it best on the second day!
Course Dessert
Cuisine American
Keyword pumpkin cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 -12 slices
Calories 692kcal
Author Chelsea
Cost $4.49


  • 1 can (15 ounces, 425g) or 1-3/4 cups solid-packed pumpkin I highly recommend Libby's
  • 1 and 1/2 cups (311g) white granulated sugar
  • 1/2 cup (113g) light brown sugar, packed
  • 4 large eggs
  • 1 cup (224g) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose white flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pumpkin pie spice

Cream Cheese Frosting

  • 1 package (8 ounces) full-fat cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 3 cups (342g) powdered sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Chopped (plain or candied) pecans, optional


  • Preheat the oven to 350 degrees F. Generously grease and lightly flour a 10-inch bundt pan. Set aside.
  • Place the canned pumpkin in a large bowl (if you have wet or fresh pumpkin, make sure to drain off excess liquid) along with the white sugar, brown sugar, eggs, oil, and vanilla extract. Beat with a hand mixer until combined and well blended. 
  • In another bowl, combine the flour, baking soda, cinnamon, ground cloves, salt, ground ginger, ground nutmeg, and pumpkin pie spice. Whisk until combined. Add the dry ingredients into the wet and beat until just combined. Use a spatula to make sure all the ingredients are fully incorporated.
  • Pour mixture into a prepared Bundt pan and bake for 50-65 minutes or until a toothpick when inserted into the center comes out clean or with moist cake crumbs. The cake should spring back when lightly touched. Remove from the oven and cool on a wire rack for 10 minutes before inverting the cake onto the cooling rack to cool completely. 
  • For the frosting: In a large bowl, beat ROOM-TEMPERATURE cream cheese and butter until completely smooth. It's important the cream cheese and butter are at the same temperature so you don't get lumpy cream cheese! Add powdered sugar, pumpkin pie spice, vanilla and salt; beat until completely smooth. Spread or pipe over the completely cooled cake. If desired, garnish with chopped candied or plain pecans. (See recipe notes for my candied pecan recipe).



To make candied pecans, click here.


Calories: 692kcal | Carbohydrates: 97g | Protein: 5g | Fat: 33g | Saturated Fat: 24g | Cholesterol: 99mg | Sodium: 400mg | Potassium: 69mg | Fiber: 1g | Sugar: 76g | Vitamin A: 407IU | Calcium: 32mg | Iron: 2mg