Easy Pumpkin Cake Recipe From Scratch

A Cake That Feels Like a Hug

Hello, my dear. Come on in. I want to share my easy pumpkin cake with you. It is so simple and so good. The kitchen smells like cinnamon and warmth. Doesn’t that smell amazing?

This cake is like a soft, cozy blanket. It is perfect for a chilly afternoon. I love how it makes the whole house feel happy. That is why this matters. A simple cake can turn a regular day into something special.

The Magic of Pumpkin

Do not be scared of making a cake from scratch. It is just mixing bowls. You mix the wet things in one bowl. Then you mix the dry things in another.

Then you just stir them together. That is it. The pumpkin makes the cake so moist. It is hard to mess this one up. I promise.

A Little Story for You

I once made this for my grandson. He saw the pumpkin can and said, Yuck, vegetables! I just smiled and let him taste the batter. His eyes got so wide. He ate two big slices. I still laugh at that.

It taught me a good lesson. Sometimes the best things are a surprise. That is why trying new foods matters. You might find a new favorite. What is a food you thought you would hate but ended up loving?

The Best Part: The Frosting

Now, for the cream cheese frosting. You must let the cake cool first. I know, it is hard to wait. But a warm cake will melt your lovely frosting.

Beat the butter and cream cheese until it is fluffy. It feels like magic. Then you add the sugar and vanilla. Fun fact: The cinnamon in the frosting is my little secret. It makes it extra special.

Your Turn to Bake

This cake is not just for eating. It is for sharing. Bringing a cake to a friend says you care. That is a wonderful thing to do.

So, I have a question for you. Who would you love to share a slice of this cake with? Tell me all about them. I would love to know.

A Cozy Piece of History

Pumpkin has been in cakes for a very long time. Early cooks had to be clever. They used what they had to make sweet treats.

That is why this matters. Cooking connects us to people from long ago. We are all just trying to make something delicious. Do you have a family recipe that feels like history?

Ingredients:

Ingredient	Amount	Notes
Pumpkin puree	2 cups	canned or homemade
Granulated sugar	1 cup
Light brown sugar	2/3 cup	packed
Oil	1 cup	vegetable or canola
Eggs	4 large
Vanilla extract	2 teaspoons
All-purpose flour	2 cups
Baking powder	2 teaspoons
Baking soda	1 teaspoon
Salt	1 teaspoon
Ground cinnamon	2 teaspoons
Ground cloves	1 teaspoon
Ground nutmeg	1/4 teaspoon
Ground ginger	1/4 teaspoon
Butter	1/2 cup	room temperature
Cream cheese	8 ounces	room temperature
Powdered sugar	3 1/2 cups
Vanilla extract	1 teaspoon
Ground cinnamon	1/4 teaspoon

Easy Pumpkin Cake From My Kitchen

Hello, my dear! Come sit with me. The air is getting crisp outside. That always makes me want to bake something cozy. This pumpkin cake is my go-to recipe. It fills the whole house with a happy, spicy smell. I think you’ll love it. Let’s get started.

Ingredients

• Pumpkin puree
• Brown sugar
• White sugar
• Oil
• Eggs
• Vanilla extract
• Flour
• Baking powder
• Baking soda
• Cinnamon
• Cloves
• Butter
• Cream cheese
• Powdered sugar

Instructions

Step 1: First, turn your oven on to 350 degrees. Grease your pan well. I use a simple 9×13 inch one. A little spray makes sure nothing sticks. I learned that the hard way once! My grandson still laughs about the “cake puzzle” I made.

Step 2: Now, grab a big bowl. Put in the pumpkin, both sugars, oil, eggs, and vanilla. Mix it all together. Doesn’t that color look lovely? It reminds me of autumn leaves. (A hard-learned tip: Make sure your eggs aren’t straight from the fridge. Room temperature ones mix in much better!).

Step 3: In another bowl, mix the flour, baking powder, baking soda, and spices. I love the smell of cinnamon and cloves. It feels so warm and welcoming. Now, slowly add these dry ingredients to your pumpkin mixture. Stir until it’s just combined. A few small lumps are just fine, I promise.

Step 4: Pour your beautiful batter into the greased pan. Spread it out evenly. Slide the pan into your warm oven. Now, the waiting begins! The cake needs about 30 to 35 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean. What’s your favorite smell coming from the kitchen? Share below!

Step 5: Let the cake cool completely. This is important! While you wait, make the frosting. Beat the soft butter and cream cheese together. They should look light and fluffy. Then, mix in the powdered sugar and vanilla. A little cinnamon makes it extra special. Frost the cool cake and enjoy every bite.

Cook Time: 30-35 minutes
Total Time: 1 hour (with cooling)
Yield: 12 servings
Category: Dessert, Cake

Let’s Get Creative With Your Cake!

This cake is wonderful just as it is. But sometimes, it’s fun to change things up. I like to add little surprises. It makes baking feel like a new adventure every time. Here are a few ideas I’ve tried and loved over the years.

Chocolate Chip Surprise: Stir a whole cup of chocolate chips into the batter. The melty chocolate with the spicy cake is just heavenly.

Crunchy Pecan Top: Before baking, sprinkle chopped pecans on top of the batter. They get all toasty and add a wonderful crunch.

Mini Cake Loaves: Bake the batter in small loaf pans instead. They make perfect little gifts for neighbors and friends.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, how should we eat this delicious cake? A simple slice on a plate is perfect. But for a real treat, I have a few suggestions. They make an ordinary dessert feel a bit more special. I think food tastes better when it looks pretty, don’t you?

For serving, try a dollop of whipped cream on the side. A little sprinkle of cinnamon on top looks so nice. You could even add some orange zest for a pop of color. For drinks, a cold glass of milk is my favorite. For the grown-ups, a hot cup of coffee pairs beautifully with the spices. Which would you choose tonight?

Keeping Your Pumpkin Cake Perfect

This cake stays wonderfully moist for days. Just cover the pan tightly with foil. You can keep it on the counter for two days.

For longer storage, I freeze it. I wrap individual slices in plastic wrap. Then I pop them all into a big freezer bag.

I once brought a whole frozen cake to a friend. She thawed it overnight. She said it tasted like I had just baked it.

This matters because a good cake should bring joy for days. Batch cooking lets you share that joy anytime. It is like a little hug from your kitchen.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake too dense? Do not overmix the batter. Stir just until the flour disappears. I remember my first cake was like a brick.

Is the middle not cooking? Your oven might be too hot. An oven thermometer helps a lot. This small tool makes a big difference.

Is your frosting too runny? Your butter and cream cheese must be room temperature. Cold ingredients will not whip up properly. This ensures your frosting is fluffy and sweet.

Fixing these small issues builds your confidence. You learn that little changes create a better cake. The flavor becomes perfect every time.

Which of these problems have you run into before?

Your Pumpkin Cake Questions Answered

Q: Can I make this gluten-free?

A: Yes! Use your favorite gluten-free flour blend. It works just as well.

Q: Can I make it ahead of time?

A: Absolutely. Bake the cake a day before. Frost it the day you serve.

Q: What if I do not have cloves?

A: Use a bit more cinnamon and nutmeg. The cake will still be delicious.

Q: Can I make a smaller cake?

A: You can halve the recipe. Use a 9-inch square pan instead.

Q: Any other tips?

A: A sprinkle of chopped nuts on top adds a nice crunch. Fun fact: Pumpkin puree is a great source of Vitamin A!

Which tip will you try first?

Bake, Share, and Enjoy

I hope this recipe becomes a favorite in your home. It holds so many sweet memories for me. Baking is about sharing love and stories.

I would love to see your beautiful creations. Please share a picture of your cake. It makes my day to see your baking adventures.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.