Pumpkin Cake

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The fall season is a time when we all love to indulge in pumpkin treats. Whether your favorite is a slice of pumpkin pie or a spiced pumpkin latte, we cannot get enough pumpkin during the fall.

But why limit pumpkins to this one time of year? With this tasty pumpkin cake recipe, you can bring your favorite fall treats into the summer.

Make sure to make your own Pumpkin Pie Spice for this recipe to really give it that extra kick. Also, make your own Cream Cheese Icing as well with these simple steps!

Table of Contents
  1. Pumpkin Cake
  2. Pumpkin Cake Ingredients
  3. How To Make Pumpkin Cake
  4. Pumpkin Cake Needs Cream Cheese Icing
  5. Two Methods for Frosting
  6. Could You Use Different Types Of Frosting?
  7. Icing Sugar To Top Your Cake
  8. PIN THIS RECIPE to yourDESSERT Boards and Remember to FOLLOW ME ON PINTEREST!
  9. Pumpkin Cake Recipe
Pumpkin Cake on a white plate

Pumpkin Cake

There is something magical about fall, as the leaves start to turn brown and fall from the trees. As the temperature drops and we find ourselves spending our evening curled up in blankets on the sofa with a binge-worthy TV show.

Fall also marks the start of pumpkin season. Once fall rolls around, pumpkin-themed products are everywhere, and we cannot get enough. We quickly remember just how much we love pumpkins and wonder why it is so hard to find anything pumpkin related the rest of the year.

But, with this pumpkin cake recipe, you do not have to wait for the fall. With your own pumpkin cake, you can enjoy the warming sensation of spiced pumpkin in summer.

Pumpkin Cake ingredients in small bowls

Pumpkin Cake Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• All-purpose flour

• Baking powder

• Baking soda

• Pumpkin Pie Spice

• Salt

• Pumpkin puree

• Granulated sugar

• Eggs

• Vegetable oil

Cream Cheese Icing

• Batch of Cream Cheese Icing

Pumpkin Cake wet and dry ingredients in a clear bowl

How To Make Pumpkin Cake

• Grease a 9×13-inch baking pan

• In a large bowl, mix the flour, baking soda, baking powder, pumpkin pie spice, and salt

• Mix with a whisk in the bowl until combined

• In a separate medium-sized bowl mix pumpkin, sugar, oil, and eggs until well combined and smooth

• Add the pumpkin mixture to the dry ingredients and mix until well combined

• Spread evenly into the prepared baking pan

• Bake in the preheated oven for 25-35 minutes at 350 Fahrenheit, or until the squares are done when the top springs back when lightly pressed

• Remove from the oven and cool completely.

• Prepare one batch of cream cheese icing and spread it over the top

Pumpkin Cake sliced with a dollop of icing on each square

Pumpkin Cake Needs Cream Cheese Icing

Pumpkin cake is as much about the icing as the actual cake itself. Cream cheese icing is one of those things that you cannot help but love and wish that you could eat with a spoon without judgment.

Therefore, you want to ensure that you get the cream cheese icing just right. Once you have made your cream cheese icing following our easy-to-follow recipe, the next thing is to decide how to apply it.

Two Methods for Frosting

There are two approaches that you can take. Firstly, you can ice the whole pan at once. This method is the easiest as you simply smooth the cream cheese icing over the top before cutting into squares. Icing your pumpkin cake this way gives you a uniform covering and is ideal when serving them to guests.

The second method involves cutting the squares first and then icing them individually. While this might not get such a uniform covering and does take a little longer, it also allows the icing to drip down the sides of the squares. Icing your squares this way means that you get to enjoy even more icing per square.

Pumpkin Cake with a fork in the top

Could You Use Different Types Of Frosting?

You will have a hard time finding somebody who does not like cream cheese frosting, which is one reason it pairs so well with these pumpkin cake.

However, are there other frosting options for those times when you do not have cream cheese on hand and really do not want to go out? Or for that one friend that likes to be different and argues that cream cheese frosting is not the best.

You could apply a maple icing to your pumpkin cake instead of cream cheese. The method is almost identical to making regular icing; only you use maple syrup instead of milk. Simply combine icing sugar, vanilla extract, and maple syrup together to make a pourable frosting.

The combination of maple syrup and pumpkin really gives your cake that warming fall vibe. So, if you’re craving a cozy evening with a book in front of a wood-burning fire, this pumpkin cake is the perfect indulgence.

Icing Sugar To Top Your Cake

You could also try sprinkling icing sugar over your pumpkin cake rather than applying a frosting. The thin layer of sugar adds a little extra sweetness while not distracting from the pumpkin. Plus, the lacking of sticky frosting makes it so much easier to eat these squares while you are holding a book in the other hand.

Looking for more sweet baked Square recipes? Try these out:

Magic Cookie Bars Recipe

Frosty Vegan Caramel Chocolate truffle Squares

Chocolate Cherry Squares

Happy Cooking

Love,

Karlynn

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This light and airy Pumpkin Cake is a great dinnertime dessert any time of the year.

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Pumpkin Cake

This light and airy Pumpkin Cake is a great dinnertime dessert any time of the year.
5 from 6 votes
Pumpkin Cake on a white plate
Prep Time
15 minutes
Cook Time
35 minutes
Course
Dessert
Cuisine
American
Servings
24 squares
Calories
114
Author
Karlynn Johnston

Ingredients
 

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon salt
  • 1 Fifteen ounce can pumpkin puree
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup vegetable oil

Cream Cheese Icing

Instructions
 

  • Preheat the oven to 350°. Grease a 9×13-inch baking pan.
  • In a large bowl mix the flour, baking soda, baking powder, pumpkin pie spice and salt. Mix with a whisk in the bowl until combined.
  • In a separate medium sized bowl mix pumpkin, sugar, oil, and eggs until well combined and smooth.
  • Add the pumpkin mixture to the dry ingredients and mix until well combined.
  • Spread evenly into the prepared baking pan.
  • Bake in the preheated oven for 25-35 minutes, the squares are done when the top springs back when lightly pressed.
  • Remove from the oven and cool completely.
  • Prepare one batch of cream cheese icing

Recipe Notes

You can either ice the whole pan of squares or slice the pan into squares and  pipe a swirl of cream cheese icing onto the top of each square.

Nutrition Information

Calories: 114kcal, Carbohydrates: 25g, Protein: 2g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.3g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 105mg, Potassium: 57mg, Fiber: 0.3g, Sugar: 17g, Vitamin A: 47IU, Vitamin C: 0.1mg, Calcium: 22mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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