Irresistible 1-Bowl Pumpkin Spice Cake That Stays Moist

Oh, that first whiff of pumpkin spice in the air means fall is truly here! I live for baking days when the house fills with the cozy scent of cinnamon, nutmeg, and sweet pumpkin. My pumpkin spice cake recipe came together one rainy October afternoon when my niece begged for a baking project – and let me tell you, this easy one-bowl wonder saved the day. No fancy mixer needed, just grab your favorite wooden spoon and a big bowl.

The magic happens with simple pantry staples. A whole cup of pumpkin puree (not pie filling!) and vegetable oil keep every bite phenomenally moist – no dry cake crimes here. But let’s be real, the crowning glory is that tangy cream cheese frosting slathered on top. It’s the exact opposite of those sad, dry spice cakes you sometimes find at coffee shops.

Every time I make this pumpkin spice cake now, I think of my niece dusted in flour, carefully stirring the batter while I measured spices. She’s taller than me now, but we still bake it together every autumn – sometimes adding chocolate chips when we’re feeling wild. That’s the thing about this recipe – it’s forgiving enough for kitchen chaos but special enough for holiday tables. When the leaves start turning, this cake says “welcome home” better than any scented candle ever could.

Why You’ll Love This Pumpkin Spice Cake

Listen, I’ll confess – I squeal a little every time this pumpkin spice cake comes out of the oven. And here’s why you’ll be just as obsessed:

• Oil instead of butter gives this cake the most incredible moist texture that stays tender for days (no sad, dry slices here!)
• One-bowl batter means less cleanup – just toss everything together and stir with reckless abandon
• The warm spice blend hugs you like your favorite sweater when that first bite hits your tongue
• Cream cheese frosting isn’t optional – it’s the dreamy blanket that makes this cake unforgettable
• Got dietary needs? This pumpkin spice cake happily transforms into gluten-free or vegan versions with simple swaps

Seriously guys, this is the cake that makes neighbors pop by uninvited when they catch the scent drifting through open windows. You’ve been warned!

Ingredients for Pumpkin Spice Cake

Gathering ingredients for this pumpkin spice cake feels like welcoming autumn into your kitchen! Everything comes together so simply – you probably have most of this in your pantry right now. Let’s break it down:

Dry Ingredients

• 2 cups all-purpose flour (spooned and leveled, please!)
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons pumpkin pie spice (my secret – I add an extra pinch of cinnamon too)

Wet Ingredients

• 1 cup pure pumpkin puree (not pumpkin pie filling – check that label!)
• 1/2 cup vegetable oil
• 2 large eggs, room temperature makes them happier in the batter
• 1 teaspoon vanilla extract (the real stuff, not imitation)
• 1/2 cup lukewarm water

Oh! And for that swoon-worthy finish:

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt (trust me, it balances the sweetness)

Ingredient Substitutions

Allergic or adapting lifestyles? No worries! Swap all-purpose flour with 1:1 gluten-free blend (Bob’s Red Mill works great). For vegan versions:
• Eggs = 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water, soaked 5 min)
• Cream cheese frosting = vegan cream cheese and plant butter
And hey – melted coconut oil works beautifully instead of vegetable oil for a subtle tropical twist!

How to Make Pumpkin Spice Cake

Okay folks, time for the fun part – turning all those beautiful ingredients into the pumpkin spice cake of your dreams! This is where the magic happens, and I promise it’s easier than folding a fitted sheet. Here’s exactly how I make it:

1. Fire up that oven to 350°F (175°C) and lightly grease your 9×13-inch baking pan. I swear by cake goop (equal parts flour, oil, and shortening mixed into a paste) for foolproof release every time.
2. Whisk together dry ingredients right in your mixing bowl – flour, sugar, baking soda, salt, and pumpkin pie spice. No need to sift unless your flour’s clumpy!
3. Make a well in the center and add all wet ingredients – pumpkin puree, oil, eggs, vanilla, and water. Here’s my trick: pour the water around the edges first to help everything combine smoothly.
4. Stir gently just until no flour streaks remain. Overmixing = tough cake, and we don’t want that! The batter will be thick but pourable.
5. Bake for 30-35 minutes until the edges pull slightly from the pan and a toothpick comes out with moist crumbs (not wet batter). Your kitchen will smell like autumn heaven!
6. Cool completely on a wire rack before frosting. I know it’s hard to wait, but warm cake melts frosting into sad puddles.

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See? Making pumpkin spice cake is basically mixing, pouring, baking, and trying not to eat all the frosting with a spoon while you wait. The hardest part is sharing!

Tips for the Perfect Cake

Room temperature eggs mix in smoother – I just pop mine in warm water for 5 minutes if I forgot to take them out. Scrape that bowl! So much flavor hides along the edges. Oven temps vary – if yours runs hot, check at 25 minutes. And whatever you do, don’t peek before 30 minutes or your cake might throw a tantrum and sink in the middle!

Cream Cheese Frosting for Pumpkin Spice Cake

Oh honey, this frosting is what dreams are made of – it’s the fluffy, tangy cloud that takes your pumpkin spice cake from great to “oh my goodness, can I have the recipe?” levels of amazing. Here’s how I whip it up every single time:

First, beat 8 oz softened cream cheese and 1/4 cup butter together until they’re completely smooth – no lumps allowed! Gradually add 2 cups powdered sugar, beating well after each addition so it doesn’t poof all over your kitchen. Stir in 1 tsp vanilla and that magical pinch of salt.

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When your cake is completely cool (I know, the waiting is torture!), spread this dreamy frosting thickly over the top. I like making whimsical swirls with the back of my spoon. For extra pizzazz, sprinkle with chopped toasted pecans or a light dusting of cinnamon. This cream cheese frosted pumpkin cake disappears faster than you can say “autumn bliss” – consider yourself warned!

Serving and Storing Pumpkin Spice Cake

Oh, the joy of cutting into this pumpkin spice cake! I love serving it slightly warm – just 10 seconds in the microwave makes the spices sing. Room temperature is perfect too, letting that cream cheese frosting shine. Covered with foil or plastic wrap, it keeps beautifully in the fridge for 3-4 days (if it lasts that long!).

For freezing, wrap individual slices tightly in plastic, then foil – they’ll stay fresh for up to 3 months. My secret? Freeze some unfrosted slices for emergency pumpkin cravings! Just thaw overnight in the fridge and slather with frosting when needed. Nothing beats a spontaneous pumpkin spice cake moment.

Pumpkin Spice Cake Variations

Oh, the possibilities! This pumpkin spice cake is like your favorite sweater – it looks good with everything. Feeling fancy? Bake it in a bundt pan (just grease every nook and cranny!). Craving crunch? Fold toasted walnuts or pecans right into the batter. For gluten free pumpkin cake lovers, your favorite 1:1 flour blend works perfectly.

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Sometimes I skip the frosting and drizzle warm salted caramel instead – pure magic! Vegan friends adore this cake too; just swap in flax eggs and vegan cream cheese. Honestly, the hardest part is deciding which version to make first – they’re all pumpkin spice perfection!

Nutritional Information

Nutritional values are rough estimates that can change based on the specific brands and ingredients you use in your pumpkin spice cake adventure.

Pumpkin Spice Cake FAQs

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Still have questions? I LIVE for pumpkin spice cake chatter – drop them in the comments and let’s bake together!

Share Your Pumpkin Spice Cake

I’d love to see your creations! Snap a photo of your masterpiece—did you add sprinkles? Extra frosting? A mischievous drizzle of caramel? Leave a comment or rate the recipe below. And if you’re feeling extra proud, share it on Pinterest (find me at Sophia’s Kitchen Stories). Nothing makes me happier than seeing your version of this cozy fall favorite!

Pumpkin Spice Cake

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A tender, warmly spiced cake perfect for autumn, topped with cream cheese frosting. Easy to make with one-bowl batter and oil for moisture.

• Author: Sophia Collins
• Prep Time: 10 min
• Cook Time: 35 min
• Total Time: 45 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup water

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Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch pan.
2. In a large bowl, mix flour, sugar, baking soda, salt, and pumpkin pie spice.
3. Add pumpkin puree, oil, eggs, vanilla, and water. Stir until smooth.
4. Pour batter into the pan. Bake for 30-35 minutes or until a toothpick comes out clean.
5. Let cool before frosting.

Notes

• For a gluten-free version, use gluten-free flour.
• For a vegan version, replace eggs with flax eggs.
• Frost with cream cheese frosting for best results.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 25g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg