Cakes & CupcakesNo. 8232 · The 2026 edition
Pumpkin Cake
This moist pumpkin cake with cream cheese frosting is the perfect fall dessert—easy to make and full of warm spices.
Our own summary of the original — the full post and photos live at bakingamoment.com.
This pumpkin cake recipe yields a tender, spiced sheet cake topped with creamy frosting. It uses simple ingredients like pumpkin puree and sour cream for moisture, and bakes in a 9x13-inch pan. Perfect for Halloween or Thanksgiving gatherings.
Ingredients
Directions
- Set your oven to 325°F. Lightly coat a 9x13-inch pan with non-stick spray and line it with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Add the softened butter and beat on medium-low speed until the mixture looks like damp sand.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree, sour cream, and vanilla. Scrape the bottom and sides of the bowl with a silicone spatula.
- Increase the mixer speed to medium and beat for about 90 seconds to aerate the batter and build structure.
- Pour the batter into the prepared pan and bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely, then frost with cream cheese frosting and dust with extra cinnamon for garnish.
Per serving
- 28.0 fat g
- 68.0 carbs g
- 53.0 sugar g
- 546.0 calories
- 3.0 protein g
More photos
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