This Pumpkin Cake is the essence of cozy farmhouse baking. Moist, tender, and warmly spiced with cinnamon, nutmeg, and cloves, it’s the perfect dessert to welcome fall. Simple to prepare and full of old-fashioned charm, this cake can be served plain, with a dusting of powdered sugar, or topped with cream cheese frosting for a decadent twist.

What makes this recipe extra special is its versatility. Bake it in a round pan for a rustic presentation, or use a 9×13 pan to feed a crowd at potlucks, church suppers, or family gatherings. Optional add-ins like crunchy pepitas, chocolate chips, or nuts make it customizable for any taste.

Whether you serve it at Thanksgiving, share it at a fall bake sale, or enjoy a slice with your morning coffee, this Pumpkin Cake is a timeless recipe you’ll come back to again and again.

Variations

Cream Cheese Frosted Pumpkin Cake: Spread with cream cheese frosting once cooled.
Nutty Pumpkin Cake: Fold in chopped pecans or walnuts.
Pumpkin Chocolate Chip Cake: Add 1 cup chocolate chips for extra sweetness.
Pumpkin Muffins: Bake in muffin tins for 20–22 minutes instead.

Substitutions

Oil: Melted butter or coconut oil works in place of vegetable oil.
Milk: Swap with almond milk, oat milk, or evaporated milk.
Pumpkin Puree: Mashed sweet potato or butternut squash can substitute.

Why You’ll Love This Recipe

It’s moist, fragrant with spices, and beautifully simple — no frosting required (but welcome if you want it). The kind of cake your grandma would have made in the farmhouse kitchen, perfect for chilly autumn afternoons.

FAQs

Q: Can I make pumpkin cake ahead of time?
A: Yes, bake the day before, cover, and store at room temp or refrigerate.

Q: Can I use fresh pumpkin instead of canned?
A: Yes, roast and puree pumpkin for the freshest flavor.

Q: Can I double this recipe?
A: Yes, bake in two pans or a large sheet pan.

Q: Can I freeze pumpkin cake?
A: Absolutely — wrap tightly and freeze up to 2 months.

Jana Rae

Pumpkin Cake

Old-fashioned pumpkin cake, moist and spiced with cinnamon and nutmeg. A cozy farmhouse dessert for fall gatherings, holidays, or everyday baking.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 270

Ingredients Method Notes

Ingredients

1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
¾ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil or melted butter
2 large eggs
1 cup pumpkin puree not pie filling
1 tsp vanilla extract
½ cup milk or buttermilk
Optional ½ cup pepitas, chocolate chips, or chopped nuts

Get Recipe Ingredients

Method

Set oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or a 9×13 pan for thinner slices).
In a bowl, whisk flour, baking powder, baking soda, salt, and spices until combined.
In another bowl, whisk sugars, oil, eggs, pumpkin puree, vanilla, and milk until smooth.
Add dry ingredients to wet, mixing gently until just combined. Fold in optional add-ins like pepitas, nuts, or chocolate chips.
Pour batter into prepared pan. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool before slicing. Serve plain, dusted with powdered sugar, or topped with cream cheese frosting.

Notes

Recipe Notes

Cake stays moist for 2 days at room temp or up to 5 days refrigerated.
Perfect base recipe for fall — try variations to make it your own.
Freezes well (wrap slices individually in plastic and store up to 2 months).