Pumpkin everything!
Autumn in the United States practically belongs to pumpkin. Supermarkets and bakeries fill their shelves with pumpkin-flavored products as soon as the leaves begin to change. From pumpkin cake to pumpkin mac and cheese, there are pumpkin options for nearly every craving.
Pumpkin feels festive and cozy: it evokes Halloween, warm autumnal hues, and comfort food. Its flavor is subtle rather than overpowering, which makes pumpkin ideal for roasting and incorporating into both sweet and savory dishes.
In baking, pumpkin contributes moisture and helps amplify warm spices—cinnamon, nutmeg, cloves, and similar blends—that define seasonal treats.
Developing today’s pumpkin cake recipe
This recipe is the result of more than a year of testing. Pumpkins add a lot of moisture, and swapping them into an existing cake formula can make the crumb dense or prone to collapsing. Our goal was a fluffy, tender cake that still used a full can of pumpkin—so home bakers don’t face leftover puree.
After many trials we landed on a balance that uses an entire 15 oz (425 g) can of pumpkin puree while keeping the cake light. The cake is warmly spiced and moist; the cream cheese frosting provides a silky, slightly tangy counterpoint. Together they make a classic autumn pairing.
Baking our pumpkin cake recipe
The finished recipe is straightforward. Start by combining the dry ingredients in one bowl and the wet ingredients in another. Fold them together just until no streaks of flour remain—overmixing can tighten the crumb. Pour the batter into a prepared pan and bake until a tester comes out clean.
After the cake cools, spread on the cream cheese frosting. The recipe works as a single-layer sheet cake or can be scaled up for multiple layers. Finish with candied orange slices, zest, or sprinkles for a festive touch.
If you enjoy cream cheese frosting, you might also like other cream cheese–topped recipes that highlight similar flavors and textures.
Watch Our Video
Græskarkage (Pumpkin Cake)
Pin Recipe
IMPORTANT NOTE:
This recipe was developed using a digital scale and metric measurements (grams and milliliters). Cup measures can vary. The recipe was tested in a convection (fan) oven; adjust times for conventional ovens if needed.
Ingredients
CAKE
- 1 can (15oz or 425g) pumpkin puree
- 240 ml (1 cup) vegetable oil
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 200 g (1 cup, packed) brown sugar
- 100 g (1/2 cup) granulated sugar
- 250 g (~2 cups) flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/2 tbsp cinnamon
- 1/2 tsp salt
FROSTING
- 170 g (1.5 sticks, 12 tbsp) unsalted butter, softened
- 170 g (6 oz) cream cheese, softened
- 150 g (1 + 1/3 cup) powdered sugar
- Orange zest from one orange
- Pinch of salt
Instructions
-
Preheat the oven to 350°F (176°C). Grease a 9″ x 13″ pan and line it with parchment paper for easy removal.
-
In a bowl, whisk together the wet ingredients: pumpkin puree, vegetable oil, eggs, vanilla, brown sugar, and granulated sugar until combined.
-
In a separate bowl, whisk the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
-
Fold the dry ingredients into the wet mixture, mixing just until the batter is evenly hydrated. Avoid overmixing to keep the cake tender.
-
Pour the batter into the prepared pan and spread it into an even layer.
-
Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary with oven type and pan size.
-
Allow the cake to cool completely. Meanwhile, prepare the frosting: beat the butter until lighter in color and texture.
-
Add powdered sugar, a pinch of salt, and orange zest to the butter and whip until light and fluffy.
-
Add the cream cheese in two additions, mixing until smooth and lump-free to create a silky cream cheese frosting.
-
Spread the frosting over the cooled cake. Garnish with candied orange slices, orange zest, or sprinkles if desired. Slice and serve.
