Pumpkin spice, tender texture, easy make-ahead option…this Easy Pumpkin Cake really checks all of the boxes. It’s a great snack cake, dessert, or holiday treat, too!
After having such success with my Applesauce Cake and Sweet Potato Cake, I knew it was time to add a pumpkin cake to the mix. And this easy pumpkin cake recipe is absolutely so delicious. It requires only one bowl to make it—no stand mixer required. There is also a full can of pumpkin puree in the batter, which means no concern about potential waste!
The texture is soft and pillowy, the flavor lightly pumpkin spiced, and the whole thing gets topped with a creamy Cream Cheese Frosting. It’s such a pleasure to eat this cake—even though it’s only very lightly sweetened.
This works as a kid-friendly Thanksgiving recipe, an after school snack, or an easy dessert for kids.
(You may also like Fluffy Pumpkin Cookies, Pumpkin Banana Bread, healthy Pumpkin Bars, and my healthy Pumpkin Muffins.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Easy Pumpkin Cake.
- Pumpkin puree: You can use canned pumpkin puree or homemade pumpkin puree. (We use a full can, so you don’t have to worry about knowing what to do with leftover pumpkin!)
- Whole-milk yogurt: I like to add whole milk plain regular style yogurt to this batter to ensure the cake is moist and also has extra nutrients including protein and calcium.
- Butter: I add unsalted butter to the batter for richness and moisture, which helps create a really tender crumb that almost melts in the mouth.
- Eggs: I use large eggs in my baking; in this recipe, they help to ensure that the batter holds together nicely. You can also use a store-bought egg replacer if needed.
- Vanilla extract and pumpkin pie spice: These two flavors add the cozy pumpkin spice taste that we want in baked goods. If you don’t have pumpkin spice, you can use cinnamon for a similar result.
- All-purpose flour: I prefer to make this cake with all-purpose flour so it’s fluffy and super tender. You can likely substitute whole wheat pastry flour if desired.
- Sugar: I add just enough granulated sugar to make this cake taste pleasantly sweet enough, though it is about half as much sugar as other similar recipes. (I prefer the texture sugar gives this cake, versus honey or maple syrup. If you want to use one of those instead, you can. It just may not be as tender.)
- Baking powder and baking soda: Using a combination of these ingredients ensures that the cake bakes up fluffy and moist, and rises and bakes through as we want it to.
- Cream Cheese Frosting: You can serve the cake plain as a simple snack cake or you can top it with cream cheese frosting. The creaminess from the frosting is a perfect match for the cake.
Step-by-Step Instructions
Here’s a preview of how to make this Easy Pumpkin Cake so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Stir together the wet ingredients in a large bowl.
Step 2. Stir in the dry ingredients to make a thick batter.
Step 3. Portion into the prepared pan. I like to line my pan with parchment paper so it’s easy to lift out to cool and cut.
Step 4. Bake until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
Step 5. Mix together the ingredients for the Cream Cheese Frosting.
Step 6. Frost the cooled cake, slice, and serve.
Frequently Asked Questions
Adding a full can of pumpkin puree to this cake batter make it not only have a delicious flavor, but also incredible moisture.
Generally speaking, you can use ingredients like banana, pumpkin, and applesauce as an egg replacer, but it depends on the other ingredients in the recipe, too.
Yes, you can replace melted better with neutral vegetable oil or usually, avocado oil, if you prefer.
How to Store
Store this Easy Pumpkin Cake in an airtight container in the fridge for up to 5 days. You can also make the cake up to 24 hours before you plan to serve it and once cool, store in an airtight container at room temperature before frosting.
Best Tips for Success
- Be sure to use fresh, active baking soda. This is key to making sure that the cake batter rises properly and bakes through in the middle.
- Gluten-free: Use gluten-free all purpose flour.
- Use vegetable oil in place of the butter if desired.
- Add chocolate chips to the batter if desired.
- Top the cake with sprinkles to add more fun.
- Test the center of this pumpkin spice cake with a toothpick or cake tester to ensure that it comes out dry. That’s how you know the middle of the cake is baked through.
- Try my Pumpkin Cupcakes and Pumpkin Chocolate Chip Muffins as other yummy option.
Related Recipes
Muffins
Easy Pumpkin Muffins
Desserts
Easy Applesauce Cake
Desserts
Favorite Zucchini Cake
Breakfast
Favorite Lemon Yogurt Cake
I’d love to hear your feedback on this recipe, so please comment below to share!
Easy Pumpkin Cake
Ingredients
- 14.5 ounces pumpkin puree
- ½ cup plain whole milk yogurt
- ½ cup unsalted butter (melted)
- 2 eggs (lightly beaten)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Cream Cheese Frosting
Instructions
- Preheat the oven to 375 degrees F and line an 8×8-inch metal baking pan with parchment paper. (If you use a glass or ceramic pan, the baking time will be longer.)
- Stir together the pumpkin puree, yogurt, melted butter, egg, and vanilla in a large bowl.
- Stir in the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- Pour batter into the prepared pan. Bake for 30-34 minutes or until a cake tester inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes. Then use the parchment paper to lift the cake out of the pan onto a wire rack to cool completely.
- Frost with Cream Cheese Frosting, slice, and serve.
Notes
- Store cake in an airtight container in the fridge for up to 5 days. You can also make the cake up to 24 hours before you plan to serve it and once cool, store in an airtight container at room temperature before frosting.
- Be sure to use fresh, active baking soda. This is key to making sure that the muffins bake through in the center.
- Gluten-free: Use all purpose gluten-free flour.
- Egg-free: Increase the baking soda to 1 teaspoon, omit the eggs, and add ¼ cup milk.
- Dairy-free: Use avocado or melted coconut oil in place of the butter. Use dairy-free yogurt or additional pumpkin in place of the yogurt.
- Add chocolate chips to the batter if desired.
This was delicious, thanks for sharing the recipe! I ended up using half all purpose flour and half whole wheat because I was low on AP, it’s still soft and delicious.
This recipe was so easy and very delicious. I had to resist making it everyday because it was that good!!!
Is it possible to bake this and make the cake a little less tall, in a 13×9 pan? Does that make sense?
Totally, just know you probably need to reduce the baking time.
Love this recipe! How long would I cook it in an 8 inch round pan?
I would guess similar timing as listed in the recipe.
How long should I bake if using an 8×8 glass baking pan?
I can’t say for sure since I haven’t tested it that way, but it may be closer to 45-50 minutes. You can cover with foil to help make sure the middle bakes through without the top overbrowning.
Absolutely delicious and easy enough for my toddler to make with me before we both got over it. Seriously YUMMY.
I want to make this cake, any substitution for the yogurt?
Are you looking to just not use yogurt or is there a dietary restriction?
Can you use plain Greek yogurt instead of regular? Thanks!
Yes, I would add a splash of milk too
Think I can make this in mini-muffin tins? Easier for my little to pick up and eat
Yes, though maybe look at this recipe which is similar and will make 24 mini muffins. https://www.yummytoddlerfood.com/easy-pumpkin-muffins/ If you use the cake recipe, you will likely have 48+ since there is more batter.
This recipe is amazing! I skipped the cream cheese frosting just because I didn’t have cream cheese atm, and instead added mini dark chocolate chips to the batter and topped with pepitas before baking. It was sooo good! Next time I have cream cheese, I’ll follow the instructions for the frosting and try it that way as well ☺️
This is so delicious!! I wanted to make another two cakes, but I only have one 8×8 pan. Have you tried baking this in a loaf pan by any chance? Would it work if I just increase the baking time I bit?
If you want to make this in a loaf pan, I would do 350 degree F for 50-60 minutes I think!
We enjoyed this cake when I made it for the first time! Super easy to make. I ran out of AP flour so I did about 3/4 c AP and 3/4 c. whole wheat and it turned out good that way. I also used Greek yogurt. I did add the powdered sugar to the icing and it still wasn’t overly sweet, which I really liked! I will make it again! 😊
So yummy! I made this for my two year old’s birthday. We still avoid adding sugar, so I subbed in pure maple syrup (I did an 1:1 ratio based off of google search) and used the plain Greek yogurt we had on hand. I also baked it in three 4-inch pans. There was a tad extra batter, but not enough to adjust measurements in the future. Topped with your cream cheese frosting recipe — it was delicious! Family members enjoyed it and were surprised to hear there was no granulated sugar.
Thank you for sharing!
How much maple syrup would I use in place of the sugar?
I would do 1/4 cup.