pumpkin and spice cake recipe

Written ByJenny Smyth Posted on
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The Best pumpkin and spice cake recipe

I’m so excited to share my favorite pumpkin and spice cake recipe with you! This recipe has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a delicious dessert to serve at a family gathering or a tasty breakfast treat to start your day off right, this cake is sure to please. I love the warm, comforting flavors of pumpkin and spice, and the best part is that it’s surprisingly easy to make.

My kids adore helping me in the kitchen, and they always get so excited when they get to taste the finished product. The aroma of this cake baking in the oven is just heavenly, and it’s sure to fill your entire house with a cozy, autumnal scent.

The combination of pumpkin puree, cinnamon, nutmeg, and ginger creates a truly magical flavor experience that will leave everyone asking for seconds. And the best part?

This cake is actually pretty healthy too – with less sugar than most desserts and plenty of fiber from the pumpkin puree.

Pumpkin and Spice Cake

4.9 from 1523 votes

A moist and flavorful pumpkin and spice cake perfect for fall. This cake is easy to make and full of warm spices.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup canned pumpkin puree

For the Spice Glaze

1 1/2 cups powdered sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1-2 tbsp milk

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease a 9×9 inch baking pan and set aside.
3In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Set aside.
4In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes.
5Add eggs, one at a time, beating well after each addition.
6Stir in vanilla extract and pumpkin puree until well combined.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8The batter will be thick.
9Pour the batter into the prepared baking pan and smooth the top with a spatula.
10Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
12While the cake is cooling, prepare the spice glaze.
13In a small saucepan, combine powdered sugar, cinnamon, and nutmeg.
14Gradually add milk, one tablespoon at a time, stirring constantly until the glaze is smooth and pourable.
15Heat over medium heat until the glaze is warm and slightly bubbly.
16Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.
17Let the glaze set for a few minutes before serving.

🔧Equipment

Mixing bowl
Electric mixer
9×9 inch baking pan
Wire rack
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 480mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 18g

📝Notes

Tips: For a richer flavor, use a homemade pumpkin puree. Store any leftovers in an airtight container at room temperature for up to 3 days.

Watch Video Of How Pumpkin and Spice Cake Works

This pumpkin and spice cake recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a delicious dessert for a weeknight dinner.

It’s perfect served on its own or topped with whipped cream or vanilla ice cream.

And don’t worry if you have leftovers – this cake freezes beautifully and can be reheated whenever you need it.

❓ Frequently Asked Questions About Pumpkin and Spice Cake

1. Q: What type of flour should I use for this recipe?

A: You can use either all-purpose flour or whole wheat flour for this recipe – both will give you delicious results. If you’re looking for an extra nutritional boost, whole wheat flour is a great choice.

2. Q: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free blend. Just be sure to adjust the liquid content accordingly.

3. Q: How do I store leftover cake?

A: Leftover cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If you want to keep it fresh for longer, consider freezing it – just thaw at room temperature when you’re ready to serve.

4. Q: Can I use fresh pumpkin instead of canned puree?

A: Yes, you can definitely use fresh pumpkin in place of canned puree. Just be sure to cook it down until it’s smooth before adding it to the recipe.

5. Q: How do I know if my cake is done?

A: To check if your cake is done, insert a toothpick into the center – if it comes out clean, your cake is ready! Alternatively, check the internal temperature – it should be around 190°F (88°C).

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