Pumpkin Spice Cake from Scratch – Easy Fall Baking Recipe You’ll Love

Few desserts capture the essence of fall quite like a pumpkin spice cake. Moist, tender, and infused with warm spices, this cake is a celebration of the season in every bite. Made completely from scratch, it balances earthy pumpkin with cinnamon, nutmeg, and cloves, creating a nostalgic aroma that fills your kitchen as it bakes. Whether served plain, dusted with powdered sugar, or layered with cream cheese frosting, this cake is the ultimate autumn indulgence.

Ingredients List

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 1 ½ cups pure pumpkin puree
• 2 teaspoons pure vanilla extract
• Optional: cream cheese frosting or powdered sugar for topping

Step-by-Step Instructions

Step 1: Preheat the oven

Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line with parchment paper for easy removal.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.

Step 3: Prepare the wet mixture

In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each. Stir in the pumpkin puree and vanilla extract.

Step 4: Combine and mix

Gradually add the dry ingredients into the wet mixture, stirring gently until no streaks of flour remain. Be careful not to overmix—this keeps the cake light and tender.

Step 5: Bake to perfection

Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and serve

Allow the cake to cool completely before slicing. Dust with powdered sugar for a simple finish, or frost with cream cheese frosting for an indulgent touch.

Cook Time

Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: 50–55 minutes

Servings

12 slices

Nutritional Information (approx. per serving)

• Calories: 310
• Carbohydrates: 38 g
• Protein: 4 g
• Fat: 16 g
• Fiber: 2 g
• Sugar: 23 g

Storage Instructions

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days if frosted. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Suggestions

• For a bakery-style twist, add a handful of chopped walnuts or pecans to the batter.
• Fold in chocolate chips for a decadent pumpkin-chocolate variation.
• Pair with spiced whipped cream for a lighter alternative to frosting.
• Use a bundt pan for a more elegant presentation.

Seasonal Relevance

Pumpkin spice cake is quintessentially autumn, making it a staple for cozy gatherings, Thanksgiving dinners, and festive celebrations. Its warming flavors also carry beautifully into the winter holiday season, ensuring it remains a favorite well beyond fall.

Conclusion

This pumpkin spice cake from scratch is more than just a dessert,it’s a seasonal tradition that embodies the warmth and comfort of fall baking. With its tender crumb, fragrant spices, and adaptability to both casual and festive occasions, it’s a recipe you’ll return to year after year. Bake it once, and it’s bound to become a household favorite.

FAQs

Q1: Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will remain moist and flavorful.

Q2: What frosting pairs best with pumpkin spice cake?
Classic cream cheese frosting is the most popular choice, but a maple buttercream also pairs beautifully with the spiced flavor.

Q3: Can I turn this recipe into cupcakes?
Absolutely! Divide the batter into a lined muffin tin and bake for 18–20 minutes, or until a toothpick comes out clean.