16 Pumpkin Cake Recipes for Autumn Delights

As autumn arrives, our love for pumpkin desserts grows. You'll be surprised to know that over 90% of pumpkin desserts are consumed during this season. We start craving something warm and spicy, like pumpkin cake, to enjoy with our family and friends.

Pumpkin cake is a classic autumn treat that is easy to make and fun to eat. As you explore these 16 delicious pumpkin cake recipes, you'll discover unique flavors and textures that will make your baking special. You'll find it hard to resist the allure of a moist pumpkin sheet cake, perfect for snuggling up on a cold autumn day.

1. Classic Pumpkin Spice Cake

Classic pumpkin spice cake is a delicious fall treat.

Ingredients

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

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, then beat in the pumpkin puree.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Stir in the cinnamon, nutmeg, and ginger.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Moist Pumpkin Sheet Cake

Moist pumpkin sheet cake filled with autumn spices and topped with cream cheese frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup cream cheese frosting

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together the butter, pumpkin puree, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool completely in the pan.
8. Once the cake is cool, spread the cream cheese frosting over the top.
9. Refrigerate for at least 30 minutes to allow the frosting to set before serving.

3. Pumpkin Chai Layer Cake

Pumpkin Chai Layer Cake is a moist and aromatic dessert.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup canned pumpkin puree
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground black pepper
• 1 cup strong brewed chai tea

Instructions

1. Preheat the oven to 350°F (180°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract.
5. In a small bowl, whisk together the cinnamon, ginger, cardamom, and black pepper.
6. Add the dry ingredients to the wet ingredients, alternating with the chai tea, beginning and ending with the dry ingredients.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
10. Once the cakes are cool, use a serrated knife to level them, if necessary.
11. Place one cake layer on a serving plate and spread a layer of frosting on top.
12. Repeat with the remaining two cake layers, creating a stacked layer cake.
13. Frost the outside of the cake with the remaining frosting and decorate as desired.

4. Cinnamon Swirl Pumpkin Cake

Moist and flavorful cinnamon swirl pumpkin cake perfect for fall.

Ingredients

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

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, followed by pumpkin puree and vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. In a small bowl, mix together cinnamon and nutmeg.
7. Pour half of the batter into prepared pans and sprinkle with cinnamon mixture.
8. Top with remaining batter and use a knife to create a swirl design.
9. Bake for 30-35 minutes or until a toothpick comes out clean.
10. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

5. Pumpkin Walnut Bundt Cake

Moist pumpkin cake filled with crunchy walnuts and warm spices.

Ingredients

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

Instructions

1. Preheat oven to 350°F and grease a 12-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, then beat in pumpkin puree and vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
6. Stir in chopped walnuts, cinnamon, and nutmeg.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack to cool completely.

6. Spiced Pumpkin Pound Cake

Moist and aromatic spiced pumpkin pound cake perfect for autumn.

Ingredients

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

Instructions

1. Preheat oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, then beat in pumpkin puree.
5. Gradually mix in the flour mixture until just combined.
6. Stir in cinnamon, nutmeg, and ginger.
7. Pour batter into prepared loaf pan and smooth top.
8. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
9. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Pumpkin Cream Cheese Coffee Cake

Moist pumpkin cake filled with cream cheese and topped with a crumbly streusel.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup chopped walnuts
• 1/2 cup brown sugar

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in pumpkin puree, eggs, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour half of the batter into the prepared baking dish.
7. In a separate bowl, beat cream cheese and granulated sugar until smooth.
8. Spread the cream cheese mixture over the batter in the baking dish.
9. Top with the remaining batter and smooth the top.
10. In a small bowl, mix together chopped walnuts and brown sugar.
11. Sprinkle the walnut mixture evenly over the top of the cake.
12. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
13. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

8. Pumpkin Apple Crumble Cake

Delicious pumpkin cake with crunchy apple crumble topping.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup chopped fresh apple
• 1/2 cup crumble topping mixture
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt to taste

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together pumpkin puree, butter, and eggs.
4. Add the chopped apple to the pumpkin mixture and stir to combine.
5. Add the dry ingredients to the pumpkin mixture and stir until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Sprinkle the crumble topping mixture evenly over the cake batter.
8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

9. Maple Pecan Pumpkin Cake

Moist pumpkin cake filled with maple and pecan flavors.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup canned pumpkin puree
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, then beat in pumpkin puree and maple syrup.
5. Gradually mix in flour mixture, then stir in vanilla extract and pecans.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

10. Pumpkin Gingerbread Trifle Cake

Moist pumpkin cake layered with gingerbread and cream.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 cup heavy cream
• 1 cup gingerbread cake, cubed
• Whipped cream, for serving

Instructions

1. Preheat oven to 350°F (180°C). Grease and flour a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, then beat in pumpkin puree.
5. Gradually mix in the flour mixture until just combined.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow cake to cool completely in pan.
9. In a large bowl, whip heavy cream until stiff peaks form.
10. To assemble trifle, cut cooled cake into cubes and layer with gingerbread cake and whipped cream in a large serving dish.
11. Repeat layers two more times, ending with a layer of whipped cream on top.
12. Refrigerate for at least 30 minutes before serving.

11. Pumpkin Spice Cake With Cream Cheese Frosting

Moist pumpkin cake paired with creamy cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup canned pumpkin
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, then beat in pumpkin and vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Beat cream cheese and butter until smooth, then gradually beat in powdered sugar.
10. Place one cake layer on a serving plate and spread with cream cheese frosting, then top with the second cake layer.
11. Frost the top and sides of the cake with the remaining frosting.

12. Simple Pumpkin Bread Cake

Moist pumpkin bread cake perfect for autumn.

Ingredients

• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 350°F (180°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine pumpkin puree, sugar, melted butter, eggs, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

13. Pumpkin Raisin Snack Cake

Moist and flavorful pumpkin cake with sweet raisins, perfect for a snack.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 cup raisins
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, followed by pumpkin puree and vanilla extract.
5. Gradually mix in the dry ingredients until just combined, then stir in raisins.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool completely in pan before slicing and serving.

14. Pumpkin Chocolate Chip Layer Cake

Moist pumpkin cake filled with dark chocolate chips and layered with cream cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F and grease three 9-inch round cake pans.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat butter and sugar in a large bowl until light and fluffy.
4. Beat in eggs one at a time, then beat in pumpkin puree and vanilla extract.
5. Gradually mix in flour mixture, then stir in chocolate chips.
6. Divide batter evenly among prepared pans and smooth tops.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Beat cream cheese and butter in a large bowl until smooth and creamy.
10. Beat in vanilla extract, then gradually beat in powdered sugar until smooth.
11. Assemble cake by spreading frosting between layers and on top of cake.

15. Pumpkin Nutmeg Coffee Cake

Moist pumpkin coffee cake infused with warm nutmeg spice.

Ingredients

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

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
4. Beat in eggs one at a time, followed by pumpkin puree.
5. Gradually mix in the dry ingredients until just combined, then stir in walnuts.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

16. Pumpkin Caramel Pecan Upside Down Cake

Moist pumpkin cake with caramelized pecans and sweet caramel sauce.

Ingredients

• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 cup pecan halves
• 1/2 cup caramel sauce

Instructions

1. Preheat oven to 350°F and grease a 10-inch tube pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine pumpkin puree, sugar, melted butter, eggs, heavy cream, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Arrange pecan halves in the prepared pan and drizzle with caramel sauce.
6. Pour the batter over the pecans and smooth the top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes.
9. Invert onto a serving plate and drizzle with additional caramel sauce if desired.

Conclusion

You've survived the pumpkin cake recipe onslaught - congratulations! Now, don't worry, your diet's not ruined (yet). Go ahead, indulge in these 16 autumn delights, and pretend the extra pounds are just "cozy layers" for winter. Your taste buds will thank you, but your scale might not.