Prepare the Oven
- Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or line with parchment).
Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
Make the Batter
- In a large bowl, beat together sugars and oil until combined.
- Add eggs one at a time, mixing well. Stir in pumpkin puree and vanilla.
- Slowly fold in dry ingredients until just combined (do not overmix).
Bake the Cake
- Pour batter into the prepared pan.
- Bake 35–40 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
Prepare the Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, mixing until fluffy.
- If frosting is too thick, add milk 1 tbsp at a time.
Frost & Serve
- Spread frosting over cooled cake. Slice and enjoy!

Tips for the Best Pumpkin Cake

Use pumpkin puree (not pumpkin pie mix) for the right texture.
Don’t overmix — this keeps the cake tender and moist.
For extra depth, substitute part of the oil with applesauce for a lighter twist.
Add chopped pecans or walnuts for crunch.

Fun Variations

Pumpkin Spice Latte Cake: Add 1 tsp instant espresso powder to the batter.
Caramel Pumpkin Cake: Drizzle caramel sauce over the cream cheese frosting.
Pumpkin Poke Cake: Poke holes after baking, fill with sweetened condensed milk, and frost — ultra-decadent!