Joyful pumpkin spice cake: 1 bowl wonder

Oh, the smell of fall baking! It’s just the best, isn’t it? There’s nothing quite like a warm, spiced pumpkin spice cake filling your kitchen. It reminds me of when I first found the joy in baking, way back when I thought I was definitely *not* a “kitchen person.” Now, though, this cake is a total staple for me; it’s my go-to easy pumpkin spice cake because it’s so ridiculously moist and uses just one bowl. Seriously, the whole thing – cake and that heavenly cream cheese frosting – comes together in a flash. It’s perfect for those casual fall get-togethers or even a simple weeknight treat. I’ve made this recipe countless times, and it always brings smiles, which is exactly what Pure Cooking Joy is all about!

Why You’ll Love This Easy Pumpkin Cake

Seriously, you’re going to adore this easy pumpkin cake. It hits all the fall baking sweet spots:

• It’s unbelievably moist and just bursting with that warm, cozy pumpkin spice flavor.
• Cleanup is a breeze because it’s a true one-bowl wonder!
• The cream cheese frosting is the perfect rich, tangy partner to the spiced cake.
• It’s absolutely perfect for all your fall gatherings, holidays, or just because you deserve a treat.
• Plus, it’s totally make-ahead friendly – win-win!

Ingredients for Your Perfect Pumpkin Spice Cake

Alright, let’s talk about what goes into making this amazing pumpkin spice cake with that dreamy cream cheese frosting. It’s all about simple, good ingredients that work magic together!

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree (make sure it’s just pumpkin, not pie filling!)
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened (crucial for smooth frosting!)
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

How to Prepare This Moist Pumpkin Bundt or Sheet Cake

Okay, let’s get this pumpkin perfection baked! This part is so straightforward, even my friend who burned popcorn once could nail it. We’re doing this all in one bowl, so get ready for happy baking and minimal cleanup. Just follow these simple steps and you’ll have the most amazing pumpkin spice cake before you know it!

Mixing the One Bowl Pumpkin Dessert Batter

First things first, let’s get that oven preheated to 350°F (175°C). And decide if you’re going for a Bundt pan or a nice big sheet pan – either way, give it a good grease and flour so our gorgeous cake doesn’t stick. Now, grab your biggest bowl. Dump in all your dry ingredients – the flour, sugar, baking soda, all those lovely spices, and salt. Give that a quick whisk to get them all friendly.

Next, make a little well in the center and toss in the wet ingredients: eggs, that nice cool oil, our beautiful pumpkin puree, buttermilk, and vanilla. Now, grab your mixer (or a sturdy whisk and some elbow grease!) and just mix it all on medium speed until it’s *just* combined. Seriously, don’t go crazy beating it; we want it smooth, not tough!

SAVE

Baking Your Pumpkin Spice Cake to Perfection

Pour all that lovely batter into your prepared pan. If you’re using a 9×13 inch sheet pan, aim for about 30-35 minutes. If you went with a Bundt pan, it needs a bit longer, usually around 50-60 minutes. The best way to know it’s ready? Stick a wooden skewer or a thin knife right in the center. If it comes out clean with just a few moist crumbs clinging to it (not wet batter!), then it’s perfect. Let it cool in the pan for about 10 minutes – this is important so it doesn’t fall apart – then gently flip it onto a wire rack to cool completely before we get to the best part: the frosting!

Creating the Cream Cheese Frosting

While the cake is cooling down, let’s whip up that dreamy cream cheese frosting. Make sure your cream cheese and butter are softened – this is key for a super smooth, lump-free frosting. Just pop them in a medium bowl and beat them together until they’re light and creamy. Then, you’ll mix in the vanilla extract and gradually add the powdered sugar. Beat it until it’s all fluffy and wonderful. It should be spreadable but still hold its shape – that’s the magic consistency!

SAVE

Tips for the Ultimate Pumpkin Spice Cake

Okay, so you’ve got the recipe, but let’s talk about those little secrets that turn a good pumpkin spice cake into an absolutely *amazing* one. Trust me, a few smart tricks make all the difference!

First off, quality matters. Use that good ol’ pumpkin puree – none of that pie filling stuff! It really does affect the flavor. And for the spices, fresh is best. If your cinnamon or nutmeg has been sitting in the back of the cupboard for ages, maybe it’s time for a refresh. When you’re mixing, remember: don’t overmix the batter! Just until everything is combined. Overmixing makes cakes tough, and we want ours tender and melt-in-your-mouth. For the frosting, make sure your cream cheese and butter are truly softened; it’s the only way to get that super smooth, dreamy texture without lumps. Oh, and if you love a little crunch, a handful of chopped pecans or walnuts stirred into the batter right before baking is divine!

SAVE

Make-Ahead and Storage for Your Thanksgiving Pumpkin Cake

This easy pumpkin cake is a lifesaver for busy holiday schedules, especially when you’re planning for Thanksgiving! You can totally bake the cake a day ahead of time. Just let it cool completely, wrap it up nice and snug in plastic wrap, and keep it at room temperature. Then, frost it right before you’re ready to serve. If it’s already frosted, just tuck it into the fridge. It actually tastes even better the next day! Pop it out of the fridge about 30 minutes before you want to slice into it so the frosting and cake soften up a bit.

SAVE

Frequently Asked Questions About Pumpkin Spice Cake

Estimated Nutritional Information

Just a heads-up, the nutrition facts for this amazing pumpkin spice cake are estimates, of course! What you end up with can vary depending on the exact brands of ingredients you use and how thick you make that delicious cream cheese frosting. But generally speaking, a slice of this moist pumpkin Bundt cake is around 450 calories. You’re looking at about 25g of fat (with 12g being saturated), 60g of carbohydrates, and 4g of protein.

Share Your Pumpkin Spice Cake Creations

I absolutely LOVE seeing your baking creations! If you make this easy pumpkin cake, please leave a comment below and tell me how it turned out. And if you snap any photos, tag me on social media – I’d be thrilled to see your festive fall treats!

Easy Pumpkin Spice Cake with Cream Cheese Frosting

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A moist and flavorful pumpkin spice cake perfect for fall, topped with a rich cream cheese frosting. This one-bowl recipe is simple to make and great for gatherings.

• Author: purejoyalex
• Prep Time: 15 minutes
• Cook Time: 35-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12-16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• For the Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a Bundt pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
3. Add the eggs, vegetable oil, pumpkin puree, buttermilk, and vanilla extract to the dry ingredients.
4. Beat with an electric mixer on medium speed until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan.
6. Bake for 30-35 minutes for a sheet cake, or 50-60 minutes for a Bundt cake, or until a wooden skewer inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth.
9. Beat in the vanilla extract and powdered sugar until light and fluffy.
10. Spread the frosting evenly over the cooled cake.

Notes

• For a make-ahead option, bake the cake one day in advance and frost it just before serving.
• Ensure your cream cheese and butter are at room temperature for the smoothest frosting.
• You can add chopped pecans or walnuts to the batter for extra texture.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 250mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 80mg