Easy Pumpkin Cake Recipes for Thanksgiving Desserts

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Pumpkin season is here, and nothing says fall like a warm, spiced dessert. If you love cozy flavors, you’ll adore these 19 pumpkin cake recipes.

They’re simple, fun, and perfect for Thanksgiving or any autumn day. Some are quick and easy, while others are a little more indulgent with cream cheese frosting, glazes, or gooey layers.

Every recipe highlights pumpkin’s natural sweetness and warm spices. Whether you’re a beginner baker or a pro, you’ll find a cake to match your mood and schedule.

Grab your mixing bowl, preheat the oven, and get ready to fill your kitchen with the irresistible smells of cinnamon, nutmeg, and pumpkin goodness.

These cakes are sure to delight family and friends. Get ready to fill your kitchen with fall aromas and sweet smiles!

15 Pumpkin Cake Recipes for You’ve Ever Had

1. Pumpkin Cake with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting — Credit: DOTDASH MEREDITH FOOD STUDIOS

Why It’s Great

These pumpkin bars are moist, spiced, and topped with tangy cream cheese frosting. They’re a classic fall treat that’s easy to make and perfect for gatherings, potlucks, or holiday desserts.

Ingredients

1 cup pumpkin purée
1 cup sugar
1/2 cup vegetable oil
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
Cream Cheese Frosting: 8 oz cream cheese (softened), 1/4 cup butter (softened), 2 cups powdered sugar, 1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, mix pumpkin, sugar, oil, and eggs until smooth.
In another bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Gradually combine dry ingredients with wet mixture. Pour batter into prepared pan.
Bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until creamy. Spread over cooled bars.

Tips & Variations

Use reduced-fat cream cheese for a lighter version.
Add chopped pecans or walnuts for crunch.
Try a drizzle of caramel sauce on top for extra indulgence.

Serving Suggestions

Cut into squares and serve chilled. Pair with coffee, hot chocolate, or apple cider for a perfect fall treat.

2. Pumpkin Cake with Cinnamon Sugar Topping

Why You’ll Love It

This pumpkin cake is light, fluffy, and perfectly spiced, topped with a crunchy cinnamon-sugar layer instead of frosting. It’s one of the easiest Thanksgiving desserts. No extra steps needed once it comes out of the oven!

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 (15oz) can pumpkin puree
1 ½ cups granulated sugar
½ cup neutral oil (vegetable or canola)
2 large eggs
2 teaspoons vanilla extract

Cinnamon-Sugar Topping:

¼ cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In another bowl, whisk pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
Stir dry ingredients into wet mixture until combined.
Pour batter into prepared pan.
Mix topping sugar and cinnamon, then sprinkle evenly over the batter.
Bake 30–35 minutes, until cake is golden and a toothpick comes out clean.
Let cool slightly before slicing.

Tips & Variations

For extra crunch, mix finely chopped pecans into the cinnamon sugar topping.
Swap white sugar for brown sugar in the topping for a deeper flavor.
Add mini chocolate chips to the batter for a kid-friendly version.

Serving Suggestions

Best served warm with whipped cream.
Enjoy as a breakfast coffee cake alongside a hot latte.
Top with a drizzle of caramel sauce for a dessert twist.

3. Pumpkin Bundt Cake with Maple Glaze

Why You’ll Love It

A moist, warmly spiced Bundt cake with a glossy maple glaze. Impressive on a holiday table but easy to make.

Ingredients

For the cake:

3 cups all-purpose flour
2 tsp ground cinnamon
1½ tsp baking soda
1½ tsp ground nutmeg
1 tsp ground allspice
¾ tsp kosher salt
½ tsp baking powder
1 cup vegetable oil
2½ cups granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
1 (15-oz) can pumpkin puree (not pie filling)

For the maple glaze:

3 Tbsp unsalted butter
⅓ cup pure maple syrup
¼ tsp ground cinnamon
1/8 tsp kosher salt
1 cup powdered sugar, sifted
1 tsp vanilla extract
Chopped walnuts, for garnish (optional)

Instructions

Preheat oven to 350°F. Generously grease a 10–12 cup Bundt pan (baking spray with flour is ideal).
Whisk together the dry cake ingredients (flour, cinnamon, baking soda, nutmeg, allspice, salt, baking powder).
In a separate bowl, beat oil with sugar. Add eggs one at a time, beating after each; stir in vanilla.
Alternate adding the dry ingredients and pumpkin puree to the wet mixture, beginning and ending with the dry. Mix just until combined. Don’t overmix.
Pour batter into prepared Bundt pan, smooth the top, and firmly tap the pan on the counter to release air bubbles. Bake 55–60 minutes, or until a skewer inserted into the center comes out clean. Cool 10 minutes in the pan, then invert onto a wire rack to cool completely.
Make the glaze: in a small saucepan over medium-low heat, melt butter with maple syrup, cinnamon, and salt. Remove from heat; whisk in powdered sugar and vanilla until smooth. Let cool 2–4 minutes until slightly thickened but pourable.
Drizzle glaze over cooled cake and garnish with walnuts if desired.

Tips & Variations

Use real maple syrup (not imitation) for best flavor.
If your Bundt pan sticks, flour it after greasing or use a nonstick spray that includes flour.
For a simpler finish, dust the cake with powdered sugar instead of glazing.

Serving Suggestions

Serve slices with whipped cream or a scoop of vanilla ice cream.
Pairs beautifully with coffee, chai, or hot apple cider.

4. Two-Ingredient Pumpkin Cake

Why You’ll Love It

The ultimate no-fuss pumpkin cake: one box of spice cake mix + one can of pumpkin = a moist, spiced cake ready in about 30 minutes.

Ingredients

1 (15.25-oz) package spice cake mix
1 (15-oz) can pumpkin puree (not pie filling)
Cooking spray or a bit of oil for the pan

Instructions

Preheat oven to 350°F. Grease a 9×13-inch pan (or line with parchment).
In a large bowl, stir together the cake mix and pumpkin until well combined and uniform.
Spread batter into prepared pan.
Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before cutting. Optional: top with cream cheese frosting or a dusting of powdered sugar.

Tips & Variations

For a lighter texture, some people add 1–2 eggs (this changes the simple “two-ingredient” format but improves texture).
Try different cake-mix flavors (yellow, butter pecan) for variations.
Add mix-ins: chocolate chips, chopped nuts, or a handful of dried cranberries.

Serving Suggestions

Top with cream cheese frosting, whipped cream, or a drizzle of caramel.
Serve alongside coffee or as a portable potluck dessert.

5. Pumpkin Cheesecake Bar

Pumpkin Cheesecake Bars — Credit: Mike Garten

Why It’s Great

Creamy, tangy cheesecake meets spiced pumpkin in these marbled dessert bars. They’re easier to make than a full cheesecake and perfect for potlucks or family gatherings.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
8 oz light cream cheese, softened
1 cup pumpkin puree
1/2 cup sugar (or coconut sugar)
Pantry basics: eggs, cinnamon, nutmeg, vanilla extract

Instructions

Preheat oven to 325°F (160°C). Line an 8×8 pan with parchment.
Mix graham crumbs and melted butter. Press into the bottom of pan.
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
Divide batter: stir pumpkin and spices into half.
Drop spoonfuls of pumpkin batter over plain batter, swirling with a knife.
Bake 35–40 minutes. Cool and refrigerate before slicing.

Tips & Variations

Crust swap: Use gingersnaps instead of graham crackers.
Make it lighter: Use Greek yogurt for part of the cream cheese.
Marble design: Drag a toothpick for pretty swirls.

Serving Suggestions

Serve chilled with a drizzle of caramel sauce. They travel well, making them great for parties or bake sales.

6. Pumpkin Chocolate Chip Cake

Pumpkin Chocolate Chip Bread — Credit: Mike Garten

Why It’s Great

Moist, tender, and loaded with melty chocolate chips, this pumpkin bread is a fall favorite. It makes a great breakfast loaf, snack, or sweet gift during the holiday season.

Ingredients

1 1/2 cups pumpkin puree
1/2 cup vegetable oil or melted butter
2 large eggs
1 3/4 cups flour (whole wheat or all-purpose)
1 cup chocolate chips
Pantry basics: sugar, baking powder, baking soda, cinnamon, nutmeg, salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.
Whisk pumpkin, oil, eggs, and sugar until smooth.
In another bowl, combine flour, baking powder, soda, salt, and spices.
Stir dry ingredients into wet until just combined. Fold in chocolate chips.
Pour into pan and bake 50–55 minutes. Cool before slicing.

Tips & Variations

Add crunch: Stir in walnuts or pecans.
Make it lighter: Swap half the oil for unsweetened applesauce.
Mini loaves: Bake in mini pans for gifts (reduce bake time).

Serving Suggestions

Serve warm with butter or nut butter. It pairs perfectly with coffee or warm cider.

7. Pumpkin Streusel Cake

Why You’ll Love It

This cake is a fall classic with a tender, spiced pumpkin base and a crunchy, buttery streusel topping. It’s perfect for Thanksgiving, brunch, or a cozy afternoon treat. Every bite gives a soft, moist pumpkin cake with a sweet, cinnamon-nutty topping that adds texture and flavor.

Ingredients

For the Cake:

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 cup vegetable oil
1½ cups granulated sugar
4 large eggs
1 (15-oz) can pumpkin puree
1 tsp vanilla extract

For the Streusel Topping:

¾ cup brown sugar
½ cup all-purpose flour
1 tsp pumpkin pie spice
4 tbsp cold unsalted butter, cut into small cubes
½ cup coarsely chopped pecans

Instructions

Preheat oven to 350°F (175°C). Coat a 9×13-inch baking pan with nonstick cooking spray.
In a medium bowl, combine brown sugar, flour, and pumpkin pie spice. Cut in cold butter using a fork or pastry blender until the mixture resembles coarse crumbs. Stir in chopped pecans. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another large bowl, beat together oil, sugar, eggs, pumpkin puree, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared pan and smooth the top.
Evenly sprinkle the streusel topping over the batter.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely in the pan before slicing.

Tips & Variations

For added moisture, consider adding ½ cup of sour cream to the batter.
You can substitute walnuts for pecans if preferred.
To make the streusel topping more flavorful, add a pinch of ground cloves.

Serving Suggestions

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with a hot cup of coffee or spiced chai for a delightful afternoon treat.
This cake also makes a wonderful gift when wrapped in parchment paper and tied with a ribbon.

8. Pumpkin Poke Cake

Why It’s Great

Pumpkin poke cake is soft, moist, and drizzled with caramel for extra indulgence. The “poke” method ensures every bite is flavorful and gooey, making it a crowd-pleaser for potlucks and family gatherings.

Ingredients

1 box spice cake mix
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1/2 cup caramel sauce
2 cups whipped topping
Pantry basics: cinnamon, nutmeg, vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 baking pan.
Mix cake mix with pumpkin puree and spices. Pour into pan and bake 25–30 minutes.
While still warm, poke holes all over the cake with a fork or skewer.
Pour condensed milk into the holes and let soak in.
Cool, then top with whipped topping and drizzle with caramel sauce.

Tips & Variations

Healthier swap: Use light whipped topping or Greek yogurt.
Extra crunch: Add chopped pecans over caramel drizzle.

Serving Suggestions

Serve chilled, straight from the fridge. Best paired with coffee or spiced tea after dinner.

9. Pumpkin Cheesecake Tarts

Why It’s Great

These mini pumpkin cheesecake tarts are creamy, spiced, and perfectly portioned. They combine the richness of cheesecake with the cozy flavor of pumpkin. Perfect for fall gatherings, holiday parties, or as a fun, elegant dessert.

Ingredients

12 mini graham cracker crusts
8 oz cream cheese, softened (use reduced-fat if desired)
1/2 cup pumpkin purée
1/3 cup sugar (or coconut sugar)
1 large egg
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp pumpkin pie spice

Instructions

Preheat oven to 325°F (160°C).
In a bowl, beat cream cheese until smooth. Add pumpkin, sugar, egg, vanilla, and spices; mix until fully combined.
Spoon filling evenly into graham cracker crusts.
Bake 20–22 minutes, until centers are set. Cool completely, then refrigerate for at least 1 hour before serving.

Tips & Variations

Swap graham cracker crusts with chocolate or gingerbread crusts for a twist.
Top with whipped cream, candied pecans, or a drizzle of caramel sauce.
Make ahead: Prepare a day before and refrigerate for best flavor.

Serving Suggestions

Serve chilled as individual desserts for parties or holiday gatherings. Pair with coffee, chai, or a sweet dessert.

10. Pumpkin Spice Cake

Why It’s Great

This pumpkin spice cake is moist, tender, and full of cozy fall flavors. Warm spices blend perfectly with pumpkin purée, making it a perfect dessert or snack for autumn. It’s easy to make and works for both casual family meals and holiday celebrations.

Ingredients

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1 cup sugar
1/2 cup vegetable oil
1/2 cup buttermilk
1 cup pumpkin purée
2 large eggs
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
In another bowl, beat sugar, oil, and eggs until smooth. Stir in pumpkin purée and vanilla.
Gradually add dry ingredients to wet, mixing until just combined.
Pour batter into prepared pan and bake 30–35 minutes, until a toothpick comes out clean.
Cool completely before slicing. Optional: frost with cream cheese frosting.

Tips & Variations

Add chopped nuts or chocolate chips for extra texture.
Use a bundt pan for a festive presentation.
Make it lighter by substituting half the oil with applesauce.

Serving Suggestions

Serve squares with a cup of coffee, tea, or hot cocoa. Top with a simple glaze or cream cheese frosting for a holiday treat.

11. Pumpkin Apple Cake

Why It’s Great

This pumpkin-apple cake is moist, spiced, and packed with fall flavors. The combination of pumpkin and apples makes it naturally sweet and tender. It’s perfect for breakfast, snacks, or dessert during the autumn season.

Ingredients

1 cup pumpkin purée
2 medium apples, peeled and grated
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/3 cup vegetable oil
2 large eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
In a large bowl, mix pumpkin purée, grated apples, oil, brown sugar, and eggs until smooth.
In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Gradually combine dry ingredients with wet mixture, stirring until just blended.
Pour batter into prepared pan and bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
Cool completely before slicing.

Tips & Variations

Add 1/2 cup chopped nuts or raisins for extra texture.
Top with a light glaze or cream cheese frosting for extra indulgence.
Substitute whole wheat flour for a slightly healthier version.

Serving Suggestions

Serve warm or at room temperature. Pairs beautifully with coffee, tea, or a glass of milk.

12. Pumpkin Icebox Cake

Why It’s Great

This no-bake pumpkin icebox cake is a lifesaver when you need something quick but impressive.

With layers of pumpkin cream and crisp gingersnaps that soften into a cake-like texture overnight, it’s a perfect dessert for busy holidays or when you don’t want to turn on the oven.

Ingredients

1 (15 oz) can pumpkin puree
1 package gingersnap cookies
1 package light cream cheese, softened
1 cup powdered sugar (or a natural sweetener alternative)
2 cups whipped topping (light or homemade)
Pantry basics: vanilla extract, cinnamon

Instructions

Beat the cream cheese, pumpkin puree, powdered sugar, and vanilla until smooth.
Fold in the whipped topping until fully combined and fluffy.
In a 9×13 dish, spread a thin layer of the pumpkin mixture.
Add a layer of gingersnap cookies, then spread more pumpkin cream on top.
Repeat layers, finishing with pumpkin cream. Cover and refrigerate for at least 6 hours, or overnight.

Tips & Variations

Healthier swap: Use Greek yogurt instead of cream cheese for a lighter texture.
Spice it up: Add a pinch of ginger or allspice for more warmth.
Crunch factor: Top with crushed pecans or walnuts before serving.

Serving Suggestions

Slice into squares and serve chilled. This dessert pairs well with warm herbal tea or coffee, making it a cozy end to a fall dinner.

13. Pumpkin Spice Cupcakes

Why It’s Great

Moist, fluffy, and spiced just right, these pumpkin cupcakes are a classic fall dessert. They’re crowd-pleasers at school events, bake sales, or simply as a weekend baking project.

Ingredients

1 1/2 cups pumpkin puree
1/2 cup vegetable oil or melted butter
2 eggs
1 cup sugar (or coconut sugar)
1 1/2 cups flour (whole wheat or all-purpose)
Pantry basics: baking powder, cinnamon, nutmeg, salt, vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
Whisk pumpkin, oil, eggs, sugar, and vanilla until smooth.
In another bowl, mix flour, baking powder, salt, and spices.
Combine wet and dry ingredients until just mixed.
Fill liners 2/3 full and bake 18–20 minutes. Cool before frosting.

Tips & Variations

Frosting ideas: Cream cheese frosting, maple glaze, or simple powdered sugar dusting.
Add-ins: Stir in mini chocolate chips or chopped walnuts.
Lighter version: Use applesauce instead of oil.

Serving Suggestions

Frost with cream cheese icing and sprinkle with cinnamon. Pair with spiced cider for a cozy fall treat.

14. Pumpkin Roll Cake

Why You’ll Love It

Pumpkin Roll Cake is a showstopper for fall holidays. The tender pumpkin cake is rolled with a sweet cream cheese filling, creating a beautiful spiral inside. Despite its elegant look, it’s easier to make than you think.

Ingredients

For the Cake:

3 large eggs
1 cup white sugar
⅔ cup canned pumpkin
1 teaspoon lemon juice
¾ cup all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

For the Filling:

8 oz cream cheese, softened
1 cup powdered sugar
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Instructions

Preheat oven to 375°F (190°C). Grease and flour a 15×10-inch jelly roll pan; line with parchment paper.
In a large bowl, beat eggs and sugar on high speed for 5 minutes until thick. Stir in pumpkin and lemon juice.
In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Gradually fold into the pumpkin mixture.
Spread batter evenly in the prepared pan. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll up the cake and towel together; let cool completely.
For the filling: Beat together cream cheese, powdered sugar, butter, and vanilla until smooth.
Unroll the cooled cake, spread the filling evenly, and reroll. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Tips & Variations

Dust the towel generously with powdered sugar to prevent sticking.
For added flavor, consider adding a teaspoon of vanilla extract to the cake batter.
If you prefer a nut-free version, simply omit the nuts.

Serving Suggestions

Slice into 1-inch pieces for a stunning dessert display.
Pairs perfectly with coffee, hot chocolate, or spiced tea.
Keep chilled until serving; it also freezes well for make-ahead preparation.

15. Pumpkin Spice Dump Cake

Why You’ll Love It

This Pumpkin Spice Dump Cake is the easiest fall dessert you’ll make! Ready in one bowl with just eight ingredients, it’s the perfect cozy treat for pumpkin lovers.

Ingredients

2 (15 oz) cans pumpkin puree
1 cup granulated sugar
1 (16 oz) can evaporated milk
3 large eggs
3 tsp pumpkin pie spice
½ tsp salt
1 box spice cake mix
¾ cup unsalted butter, melted

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, pumpkin pie spice, and salt until well combined.
Pour the pumpkin mixture into the prepared baking dish.
Sprinkle the dry spice cake mix evenly over the pumpkin mixture.
Drizzle the melted butter evenly over the cake mix.
Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool for 30 minutes before serving.

Tips & Variations

For added texture, sprinkle chopped pecans or walnuts on top before baking.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Store leftovers in the refrigerator for up to 5 days.

Serving Suggestions

Pair with a hot cup of coffee or spiced chai for a delightful afternoon treat.
This cake also makes a wonderful gift when wrapped in parchment paper and tied with a ribbon.

16. Pumpkin Spice Latte Cake

Why You’ll Love It

This Pumpkin Spice Latte Cake is an extra soft and moist pumpkin spice cake. It’s soaked with sweet, spiced, milky espresso and frosted with delectable espresso cream cheese frosting.

With the most irresistible texture from the latte soak, almost like a tres leches, but not quite as wet.

Ingredients

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup granulated sugar
½ cup packed light-brown sugar
1 cup canned pumpkin puree
2 large eggs
½ cup unsalted butter, melted and cooled
½ cup buttermilk
1 teaspoon vanilla extract

For the Latte Soak:

½ cup brewed espresso, cooled
½ cup sweetened condensed milk
¼ cup whole milk
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves

For the Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons brewed espresso, cooled
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, eggs, melted butter, buttermilk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the latte soak by whisking together brewed espresso, sweetened condensed milk, whole milk, cinnamon, nutmeg, ginger, and cloves in a small bowl.
Once the cake is done, remove it from the oven and allow it to cool for 10 minutes.
Using a skewer or fork, poke holes all over the top of the cake.
Slowly pour the latte soak over the cake, allowing it to absorb.
Allow the cake to cool completely in the pan.
For the frosting: In a large bowl, beat together cream cheese and butter until light and fluffy.
Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
Add brewed espresso, vanilla extract, and ground cinnamon, and beat until smooth.
Spread the frosting evenly over the cooled cake.
Slice and serve.

Tips & Variations

For added texture, sprinkle chopped nuts, such as walnuts or pecans, on top of the frosting.
If you prefer a stronger coffee flavor, increase the amount of brewed espresso in the frosting.
This cake can be made ahead and stored in the refrigerator for up to 3 days.

Serving Suggestions

Serve with a hot cup of coffee or spiced chai for a delightful autumn treat.
Pair with a scoop of vanilla or cinnamon ice cream for an extra indulgence.
This cake also makes a wonderful gift when wrapped in parchment paper and tied with a ribbon.

17. Pumpkin Banana Cake

Why You’ll Love It

This Pumpkin Banana Cake is a super-simple fall cake recipe made with wholesome plant-based ingredients. You can make it in less than 30 minutes with a soft, moist crumb and a light yet sweet frosting.

Ingredients

For the Cake:

1 cup mashed ripe bananas
1 cup canned pumpkin puree
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup granulated sugar
½ cup vegetable oil
1 teaspoon vanilla extract

For the Frosting:

½ cup powdered sugar
2 tablespoons canned pumpkin puree
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
In a large bowl, combine mashed bananas, pumpkin puree, granulated sugar, vegetable oil, and vanilla extract. Mix until smooth.
In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
For the frosting: In a small bowl, whisk together powdered sugar, canned pumpkin puree, ground cinnamon, and vanilla extract until smooth.
Spread the frosting evenly over the cooled cake.
Slice and serve.

Tips & Variations

For added texture, consider adding chopped walnuts or pecans to the batter.
If you prefer a sweeter frosting, adjust the amount of powdered sugar to taste.
This cake can be stored in an airtight container at room temperature for up to 3 days.

Serving Suggestions

Serve with a hot cup of coffee or tea for a delightful autumn treat.
Pair with a scoop of vanilla or cinnamon ice cream for an extra indulgence.
This cake also makes a wonderful gift when wrapped in parchment paper and tied with a ribbon.

18. Pumpkin Carrot Cake

Why You’ll Love It

This Pumpkin Carrot Cake is a delightful fusion of two beloved desserts. The moist cake is enriched with pumpkin puree, shredded carrots, and warm spices, creating a comforting treat perfect for every gatherings.

Ingredients

For the Cake:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup granulated sugar
½ cup packed light-brown sugar
3 large eggs
1 cup vegetable oil
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2 cups grated carrots
½ cup chopped walnuts (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, beat together granulated sugar, brown sugar, eggs, oil, pumpkin puree, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in grated carrots and walnuts (if using).
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting: In a large bowl, beat together cream cheese and butter until light and fluffy.
Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
Add vanilla extract and salt, and beat until smooth.
Once the cakes are completely cool, spread frosting on top of one layer, place the second layer on top, and frost the top and sides of the cake.

Tips & Variations

For added flavor, consider adding ½ cup of shredded coconut to the batter.
If you prefer a spicier cake, increase the amount of cinnamon and nutmeg.
This cake can be made ahead and stored in the refrigerator for up to 3 days.

Serving Suggestions

Serve with a hot cup of coffee or tea for a delightful autumn treat.
Pair with a scoop of vanilla or cinnamon ice cream for an extra indulgence.
This cake also makes a wonderful gift when wrapped in parchment paper and tied with a ribbon.

19. Pumpkin Upside-Down Cake

Why You’ll Love It

This Pumpkin Upside-Down Cake is a delightful twist on the classic dessert. The rich pumpkin base is topped with a buttery streusel and caramelized pecans, creating a perfect balance of flavors and textures.

Ingredients

For the Pumpkin Layer:

1 (29 oz) can pumpkin puree
1 cup granulated sugar
3 large eggs
1 (12 oz) can evaporated milk
1 tablespoon pumpkin pie spice

For the Streusel Topping:

1 box (15.25 oz) yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, melted

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large bowl, combine pumpkin puree, granulated sugar, eggs, evaporated milk, and pumpkin pie spice. Mix until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin layer.
Evenly distribute chopped pecans over the cake mix.
Pour melted butter evenly over the top.
Bake for 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes before inverting onto a serving platter.

Tips & Variations

For added flavor, consider adding a teaspoon of vanilla extract to the pumpkin mixture.
If you prefer a nuttier topping, increase the amount of chopped pecans.
This cake can be served warm with a scoop of vanilla ice cream for an indulgent dessert.

Serving Suggestions

Pair with a hot cup of spiced chai tea for a cozy autumn treat.
Serve alongside a dollop of whipped cream for added richness.
This cake also makes a wonderful gift when wrapped in parchment paper and tied with a ribbon.

Bottom Line

These 19 pumpkin cake recipes make fall baking easy and delicious. From quick two-ingredient cakes to decadent layered desserts, there’s something for every baker and every occasion.

Each recipe fills your kitchen with the warm, comforting aromas of cinnamon, nutmeg, and pumpkin. Bake, share, and enjoy the sweet taste of autumn!

Sources

https://www.allrecipes.com/recipe/229508/pumpkin-bars-with-cream-cheese-frosting/
https://www.goodhousekeeping.com/food-recipes/g4477/pumpkin-puree-recipes/
https://www.bhg.com/pumpkin-poke-cake-8708780
https://thewoodandspoon.com/pumpkin-cheesecake-tarts/
https://www.gimmesomeoven.com/pumpkin-spice-cake/
https://vintagekitchennotes.com/pumpkin-apple-crumble-cake/
https://www.goodhousekeeping.com/food-recipes/a65981207/pumpkin-icebox-cake-recipe/
https://www.fifteenspatulas.com/pumpkin-cake/
https://www.southernliving.com/pumpkin-bundt-cake-8358157
https://www.allrecipes.com/recipe/77375/two-ingredient-pumpkin-cake/
https://www.allrecipes.com/recipe/282212/pumpkin-streusel-coffee-cake/
https://www.allrecipes.com/recipe/8126/pumpkin-roll-cake/
https://www.asouthernsoul.com/pumpkin-spice-dump-cake/
https://inbloombakery.com/pumpkin-spice-latte-cake/
https://www.theconsciousplantkitchen.com/pumpkin-banana-cake/
https://celebratingsweets.com/pumpkin-carrot-cake-with-cream-cheese-frosting/
https://www.allrecipes.com/recipe/18535/upside-down-pumpkin-cake/