Pumpkin Spice Cake Recipe – Moist Fall Cake with Warm Spices

There’s something deeply satisfying about a pumpkin spice cake that cuts neatly into squares. No fuss, no sliding layers. Just a clean, soft crumb and that gentle lift of spice. This isn’t a towering layer cake. This is the kind of dessert you carry in a baking pan to a gathering, set down on the table, and watch disappear.

In this post, you’ll learn how to make a moist and spiced pumpkin sheet cake with a smooth cream cheese frosting that holds its shape. I’ll also walk you through a key ingredient comparison that helps you choose the right fat for texture. And you’ll get tips for storing, serving, and why this cake keeps its flavor better on day two.

I’ve made this one more times than I can count—especially during fall baking season when pumpkin dessert recipes take over my counter. Let’s get into it.

Why This Pumpkin Spice Cake Works for Everyday and Events

The batter comes together fast using a single bowl for wet and one for dry. No mixer needed for the cake itself. The texture is moist but not soggy, thanks to the balance between oil, eggs, and pumpkin. It travels well and doesn’t collapse under frosting or knife.

The cream cheese frosting holds a gentle tang that offsets the cake’s sweetness. I’ve brought this to fall potlucks, church gatherings, and once—a surprise office birthday when I had just an hour to prep. Each time, it sliced clean and tasted even better the next day.

For an easy fall bake with crowd-pleasing flavor, this recipe fits the bill. It ranks high among fall cake recipes I rely on each year.

What You’ll Need for the Best Texture and Flavor

This recipe uses common pantry items: all-purpose flour, granulated and brown sugar, baking powder and soda, and warm spices like cinnamon, nutmeg, and ginger. A pinch of ground clove adds depth without overpowering. The wet mix includes oil, eggs, pumpkin puree, and vanilla.

I’ve tested this using both homemade and canned pumpkin. Canned gives a denser crumb and deeper color, while fresh pumpkin can make the cake feel lighter. You can also try it with pumpkin jam swirled into the batter for a variation. Just reduce the sugar slightly.

Use full-fat cream cheese for the frosting. It blends smoother and holds shape better when spreading.

Oil vs Butter: Which Gives Better Crumb?

In my notes, I’ve tested this cake with both oil and melted butter. Oil wins for moisture and softness. Butter added flavor, but the cake felt denser and dried out faster. If you plan to serve it the next day or want clean cuts, stick with neutral oil like vegetable or canola.

This is something I learned after making a similar base for my easy pumpkin mousse layer. The texture needs to stay plush—not crumbly. Oil helps with that.

Mixing method matters too. Stir just until combined to avoid overworking the gluten.

How to Mix and Bake Pumpkin Spice Cake

Start by whisking the dry ingredients in one bowl. The spice blend matters here. I’ve settled on cinnamon as the base, with hints of nutmeg and ginger. A small amount of clove rounds it out. Salt sharpens the flavor.

In a separate bowl, beat together the sugars, oil, and eggs. The mix should look pale and thick before adding pumpkin and vanilla. This step builds structure without using a stand mixer.

Fold the dry mix into the wet ingredients gently. The batter should be smooth and thick, not runny. Pour it into a greased 9×13-inch pan and smooth the top.

Cool Before Frosting: Why Timing Matters

Bake the cake at 350°F for about 35 minutes. I check at 30, then give it a few extra minutes if the center looks underbaked. A toothpick should come out with a few moist crumbs, not raw batter.

Let the cake cool in the pan before transferring. This avoids breaking the structure. Only frost once it reaches room temperature—the cream cheese mixture will melt otherwise.

If you’re making this alongside other pumpkin spice desserts, you can prep the frosting ahead. Store it in the fridge, then bring to room temperature before spreading.

Cream Cheese Frosting Tips and Flavor Additions

Beat softened cream cheese and butter until smooth. Powdered sugar goes in gradually to avoid clumps. Vanilla finishes the frosting with balance. For a warmer taste, I sometimes add a pinch of cinnamon or orange zest.

Spread the frosting evenly using an offset spatula. For a subtle garnish, dust with cinnamon or top with spiced pecans. You could even swirl in a spoon of leftover mousse for a decorative twist.

This cream cheese mix also works well on pumpkin jam-filled breads if you have leftovers to use.

Serving, Storage, and Make-Ahead Advice

This cake slices cleanest when slightly chilled. Use a sharp knife and wipe between cuts for clean edges. I like serving it in squares on parchment for easy cleanup at gatherings.

Store leftovers covered at room temperature for two days. Refrigerate for up to five. The flavor deepens overnight, and the texture stays moist. You can also freeze unfrosted squares for later.

Compared to pumpkin dump cake, this one holds structure better, travels cleaner, and still delivers that same autumn warmth in every bite.

Save and Share This Fall Favorite

This pumpkin spice cake with cream cheese frosting is one I return to each fall. It’s dependable, easy to make, and always tastes like the season should. I hope it finds a place in your kitchen too.

Save this recipe to your fall baking board on Pinterest so you have it ready for your next gathering.

And if you bake it, I’d love to hear how it turned out. Drop a comment below with your tips, tweaks, or questions. Let’s build a little baking table here, one slice at a time.