Ingredients
2 cups all-purpose flour This provides the structure and base for the cake, helping it rise and hold its shape; for gluten-free options, swap with a 1:1 gluten-free flour blend to maintain texture.
2 teaspoons baking powder Acts as a leavening agent to make the cake fluffy; choose aluminum-free versions for a cleaner taste, and for low-calorie adjustments, ensure it pairs with other ingredients to reduce overall density.
1 teaspoon baking soda Works with acids in the recipe to create lift and tenderness; fresh baking soda is crucial for the best rise, and in vegan versions, it complements plant-based substitutes.
1 teaspoon salt Enhances all the flavors and balances sweetness; use sea salt for a subtler taste, and it’s easy to adjust for low-sodium diets by reducing the amount.
1 and 1/2 teaspoons ground cinnamon Adds warm, spicy notes that define the pumpkin spice flavor; this can be increased for more intensity, and it’s a key part of gluten-free or vegan adaptations.
2 teaspoons pumpkin pie spice Brings a blend of spices like nutmeg and cloves for that signature autumn taste; use homemade blends for customization, and it’s versatile in low-calorie swaps.
1 cup canola or vegetable oil Provides moisture and richness; for vegan or low-calorie options, replace with applesauce to cut calories while keeping the cake tender.
4 large eggs Bind the ingredients and add structure; for vegan substitutes, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to achieve similar binding.
1 cup packed light or dark brown sugar Offers moisture and a caramel-like sweetness; for low-calorie versions, swap with a sugar substitute like monk fruit to reduce calories without losing flavor.
1/2 cup granulated sugar Adds extra sweetness and helps with browning; in low-calorie adaptations, use a one-to-one sugar alternative for a lighter profile.
1 (15 ounce) can pumpkin puree The star ingredient that provides moisture, flavor, and nutrients; opt for pure pumpkin for the best results, and it’s already a great fit for vegan and gluten-free diets.
1 and 1/2 teaspoons pure vanilla extract Enhances the overall flavor with a subtle aroma; choose alcohol-free versions for dietary restrictions, making it easy to incorporate into any variation.
8 ounces full-fat cream cheese, softened Creates a creamy base for the frosting; for vegan options, use a plant-based cream cheese to keep it dairy-free while maintaining smoothness.
1/2 cup unsalted butter, softened Adds richness and spreadability; substitute with vegan butter for dairy-free versions, and for low-calorie tweaks, reduce the amount and use a lighter spread.
3 cups confectioners’ sugar (plus an extra 1/4 cup if needed) Provides sweetness and thickness; for low-calorie adaptations, opt for powdered sugar substitutes to control sugar intake.
1 teaspoon pure vanilla extract Infuses a sweet flavor into the frosting; this is straightforward for all diets and enhances the pumpkin spice cake’s taste.
1/8 teaspoon salt Balances the sweetness and brightens flavors; adjust as needed for low-sodium diets, ensuring the frosting complements the cake perfectly.
Instructions
1-First Step: Start by preheating your oven to 350°F (175°C) and preparing your baking pan grease a 9×13 inch pan or line it with parchment paper for easy removal. Gather all your ingredients in one place for mise en place, which helps avoid rushing and ensures even mixing. For gluten-free versions, measure out your gluten-free flour blend now to swap it directly.
2-Second Step: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 and 1/2 teaspoons ground cinnamon, and 2 teaspoons pumpkin pie spice until well combined. This step builds the dry base, and for low-calorie adaptations, you can use a bit less sugar here by opting for substitutes. Avoid overmixing to keep the batter light for that perfect pumpkin spice cake texture.
3-Third Step: In another bowl, beat 1 cup canola oil, 4 large eggs, 1 cup packed brown sugar, 1/2 cup granulated sugar, 1 (15 ounce) can pumpkin puree, and 1 and 1/2 teaspoons vanilla extract until smooth, about 2 minutes. For vegan swaps, use flax eggs instead and mix gently to incorporate air. This creaming technique ensures moisture, so test the batter’s consistency before proceeding.
4-Fourth Step: Gradually add the dry ingredients to the wet mixture, folding them in gently to avoid overmixing, which can make the cake dense. Pour the batter into your prepared pan and smooth the top for even baking, which takes about 30-35 minutes at 350°F. For dietary needs, if using gluten-free flour, extend baking time by 5 minutes and check for doneness with a toothpick.
5-Fifth Step: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack for full cooling, about 1 hour. In the meantime, prepare the cream cheese frosting by beating 8 ounces softened cream cheese and 1/2 cup softened butter until creamy, then add 3 cups confectioners’ sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. For vegan options, use plant-based alternatives and adjust thickness as needed.
6-Final Step: Spread the frosting evenly over the cooled cake and let it set for 15 minutes before slicing. To test for doneness, insert a toothpick into the center it should come out clean. This pumpkin spice cake pairs well with a hot drink, and for low-calorie versions, reduce frosting or use lighter ingredients to maintain the flavor without excess.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🎂 Use room temperature eggs and ingredients for a smoother batter.
❄️ Ensure pumpkin puree is well-drained to avoid a watery batter.
🧁 For best results, chill the cake after frosting to help set the frosting nicely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice