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Pumpkin cake topped with cream cheese frosting sliced into squares.

Pumpkin Cake Recipe (Super Moist)

Ashley Manila
Everyone loves this super moist pumpkin cake recipe! Fresh pumpkin and homemade pumpkin pie spice ensure the cake batter is bursting with pumpkin flavor. You can serve this cake straight from the baking pan. Just slather the top of this pumpkin spice cake with cream cheese frosting and dig in!
5 from 6 votes
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Prep Time 15 minutes
Cook Time 35 minutes
cooling time 1 hour 30 minutes
Course Dessert
Cuisine Cake

Ingredients
 

For the Pumpkin Cake:

  • 2 and 1/2 cups (300g) all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon black pepper
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 4 large eggs room temperature
  • 1 cup (227ml) oil vegetable, canola, or refined melted coconut all work fine
  • 2/3 cup (151g) full-fat sour cream room temperature
  • 2 Tablespoons (28ml) orange juice
  • 2 Tablespoons (40ml) molasses
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (319g) light brown sugar packed
  • 1 15 ounce can pumpkin puree

For the Cream Cheese Frosting:

  • 1 cup (227g) full-fat cream cheese room temperature
  • 1/2 cup (113g) unsalted butter room temperature
  • 3 cups (342g) confectioners' sugar sifted, more if needed
  • 1/2 teaspoon vanilla extract
  • 1 and 1/2 Tablespoons (21ml) whole milk room temperature
  • 1/2 teaspoon ground cinnamon optional

Instructions
 

For the Pumpkin Cake:

  • Preheat the oven to 350 degrees (F). Line a 9x13-inch metal baking pan with parchment paper, allowing two of the sides to overlap.
  • Spray the parchment paper, and any exposed pan, with nonstick baking spray. Set aside. (Note: if you use a glass or ceramic baking pan/dish, you may need to increase the bake time). 
  • In a large bowl, whisk the flour, all of the spices, the baking powder, and baking soda together until well combined. Set aside. 
  • In a separate large bowl, whisk the eggs for about 30 seconds, or until well combined. Add in the oil, sour cream, orange juice, molasses, vanilla, brown sugar, and pumpkin and beat until very smooth.
  • Using a rubber spatula, fold in half of the flour mixture, stirring just until smooth and completely combined. Fold in the remaining flour mixture, again mixing just until combined. Do not over mix. 
  • Scrape the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. 
  • Place the pan on a cooling rack and cool completely before removing the cake from the pan.  
  • Once cool, spread cream cheese frosting on top, slice, and serve!

For the Cream Cheese Frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. 
  • Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.
  • Add in the vanilla, salt milk, and cinnamon (if using) and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute, or until very fluffy. 
  • Spread the frosting on top of the cake. Slice and serve!
Keyword pumpkin, cake, pumpkin cake, pumpkin sheet cake
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