Pumpkin Pie Cake Recipe

Pumpkin Pie Cake is exactly the kind of warm, spiced dessert that makes crisp autumn afternoons and festive gatherings even more special. Imagine all the cozy flavors of pumpkin pie—cinnamon, ginger, nutmeg—wrapped up in an easy, tender cake that comes together with pantry ingredients in one bowl. Whether you’re craving comfort food for a weekend treat or need a crowd-pleaser for the holiday table, this cake delivers both nostalgia and wow factor with minimal fuss.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

The beauty of Pumpkin Pie Cake is that you don’t need anything fancy—just a handful of kitchen staples that work together to create lovely flavor, moist texture, and a beautiful golden color. Every ingredient here plays a big role in making the cake taste just right!

• All-purpose flour: Provides the structure for the cake so it holds together perfectly soft, never dense.
• Granulated sugar: Sweetens the cake while helping it stay tender and moist.
• Baking soda: Gives the batter lift, so the cake bakes up light and fluffy.
• Baking powder: Works alongside the baking soda for extra rise and a soft crumb.
• Salt: Brings out all the spice and pumpkin flavors; don’t skip it, even if it seems like a small amount!
• Ground cinnamon: Adds that classic, cozy warmth you expect from a great pumpkin dessert.
• Ground ginger: Gives a gentle zing that balances the sweetness and adds depth.
• Ground nutmeg: Offers a hint of earthy spice and rounds out the pumpkin’s natural sweetness.
• Large eggs: Bind the batter together and lend richness to the final crumb.
• Vegetable oil: Keeps the cake super moist, without weighing it down—so every bite is soft and luscious.
• Canned plain pumpkin puree: Makes the cake ultra-smooth and packs in that unmistakable autumn flavor. Just be sure to use plain pumpkin, not pumpkin pie filling!
• Sweetened whipped cream or vanilla ice cream (optional): For a creamy, cool contrast to the warm spiced cake.
• Sprinkle of cinnamon for garnish (optional): A simple but lovely finishing touch for extra aroma and visual appeal.

How to Make Pumpkin Pie Cake

Step 1: Prepare Your Pan and Oven

First things first—preheat your oven to 350°F (175°C) so it’s ready to bake your Pumpkin Pie Cake. Lightly grease a 9×13 inch baking pan with nonstick spray or a touch of butter. This helps the cake release easily without sticking and ensures those beautiful golden edges on every piece.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. The whisking step is more than just mixing; it aerates your dry ingredients, distributes the spices evenly, and helps guarantee a cake crumb that’s even and light.

Step 3: Add the Wet Ingredients

Make a little well in the center of your dry mix, then add the eggs, vegetable oil, and pumpkin puree straight in. This technique lets you bring everything together gently, without overworking the batter—which is the secret to a cake that stays deliciously tender.

Step 4: Combine the Batter

Gently stir the batter by hand with a spatula or wooden spoon until everything is just combined and the color looks uniform. The key here: don’t overmix! A few streaks are okay. Overmixing can make the cake tough and chewy—so embrace that homemade charm.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and use a spatula to spread it evenly into the corners. Slide the pan onto the middle rack of your oven and bake for 25-30 minutes, or until the top is golden and a toothpick poked into the center comes out clean. The aroma will tell you when it’s close!

Step 6: Cool and Finish

Let your Pumpkin Pie Cake cool completely in its pan on a wire rack. This patience pays off—the cake firms up, cuts cleanly, and flavors meld beautifully. Once cooled, slice into generous squares and top with sweetened whipped cream or a scoop of vanilla ice cream and a sprinkle of cinnamon.

How to Serve Pumpkin Pie Cake

Garnishes

A fluffy swirl of sweetened whipped cream is a classic topping that melts dreamily over the warm cake, but you can also go with a creamy scoop of vanilla ice cream for a frosty contrast. Don’t forget a light dusting of cinnamon or even a pinch of nutmeg for an extra touch of autumnal magic. Simple touches make each piece of Pumpkin Pie Cake look and taste extra-special.

Side Dishes

This cozy dessert pairs beautifully with hot drinks like spiced chai, coffee, or even a glass of cold milk. If you’re serving it after a holiday meal, it sits just right alongside lighter fruit salads or some roasted pears. The warm spices and soft crumb don’t really need much else—the cake is truly the star!

Creative Ways to Present

Pumpkin Pie Cake looks wonderful sliced into big squares on a rustic platter, but for something playful, try serving it in individual ramekins or mason jars with layers of whipped cream. For a fancier twist, you can drizzle caramel sauce on top or scatter some toasted nuts for extra crunch. However you serve it, watch the smiles bloom!

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Pie Cake fresh and moist, simply cover the baking pan tightly with plastic wrap or transfer leftover slices to an airtight container. Store in the refrigerator for up to 5 days. The flavors get even cozier after a day or two as the spices meld!

Freezing

If you’d like to save some for later, cut the fully cooled cake into squares, then wrap each piece individually in plastic wrap and place in a freezer bag or container. Pumpkin Pie Cake freezes beautifully for up to 2 months; just be sure to thaw overnight in the fridge when you’re ready to enjoy.

Reheating

To reheat, pop a slice onto a microwave-safe plate and warm it for about 20-30 seconds, just until gently warmed through. Alternatively, you can reheat pieces in a low oven (300°F) for about 10 minutes. Top with whipped cream or ice cream after reheating for a just-baked taste and texture.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just make sure to roast and puree your pumpkin until smooth, then drain any excess moisture so your Pumpkin Pie Cake isn’t too soft. Homemade pumpkin brings a slightly different flavor but works beautifully in this recipe.

What if I don’t have all the spices listed?

No worries—you can use just cinnamon, or even substitute a pumpkin pie spice blend if that’s what you have. The beauty of Pumpkin Pie Cake is its flexibility; adjust the spices to your personal taste or pantry.

Is this recipe suitable for making cupcakes or muffins?

Yes! Spoon the batter into lined muffin tins about two-thirds full and reduce the baking time to 15-20 minutes, checking for doneness. Mini Pumpkin Pie Cake muffins are darling for parties or quick snacks!

Can I make this cake gluten-free?

Certainly. Use your favorite cup-for-cup gluten-free flour blend—just double-check that all other ingredients (especially baking powder) are certified gluten-free, and your Pumpkin Pie Cake will turn out just as moist and flavorful.

What’s the best way to transport this cake for a potluck?

Let the cake cool completely in the pan, then wrap it tightly with foil or a secure lid for travel. Bring toppings (like whipped cream) separately, and add them right before serving for the freshest flavor and look.

Final Thoughts

If you adore the flavors of classic autumn desserts with a no-fuss twist, Pumpkin Pie Cake is sure to win you over. It’s easy, crowd-pleasing, and perfectly spiced—so go ahead, bake a batch and share this cozy treat with friends and family. You might just find it becomes a new yearly tradition!