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, and my healthy Pumpkin Muffins.)

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.

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 as another yummy option.

I’d love to hear your feedback on this recipe, so please comment below to share!

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• 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.

• 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.

Calories: 111kcal, Carbohydrates: 16g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 139mg, Potassium: 70mg, Fiber: 1g, Sugar: 7g, Vitamin A: 3321IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg