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Thanksgiving Pumpkin Spice Cake That Stays Moist and Tender

Moist Pumpkin Spice Cake with Cream Cheese Frosting

A soft pumpkin cake flavoured with cinnamon, ginger, nutmeg, and cloves, finished with smooth cream cheese frosting. An easy homemade dessert for fall gatherings.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 1 hour 58 minutes
Servings: 2
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cups 240 g all-purpose flour
  • 1 cup 245 g plain pumpkin puree
  • 1 cup 200 g granulated sugar
  • ½ cup 100 g packed light brown sugar
  • ½ cup 120 ml vegetable oil
  • 2 large eggs
  • ¼ cup 60 ml whole milk
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 teaspoons vanilla flavouring suitable for your dietary requirements
For the cream cheese frosting
  • 8 ounces 226 g full-fat cream cheese, softened
  • 4 tablespoons 57 g unsalted butter, softened
  • 2 cups 240 g powdered sugar
  • 1 teaspoon vanilla flavouring suitable for your dietary requirements
  • 1 to 2 teaspoons milk only if needed

Equipment

  • Mixing bowls (2)
  • Whisk
  • Electric Hand Mixer
  • Measuring cups and spoons
  • Kitchen scale
  • Rubber Spatula
  • 8-inch square metal cake pan
  • Parchment Paper
  • Wire Cooling Rack
  • Toothpick
  • Offset spatula or butter knife
  • Oven

Method
 

  1. Preheat the oven to 350°F (177°C). Grease an 8-inch square metal cake pan and line the bottom with parchment paper.
  2. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.
  3. In a large bowl, whisk the pumpkin puree, vegetable oil, granulated sugar, and brown sugar until combined.
  4. Add the eggs one at a time, whisking after each addition. Mix in the milk and vanilla flavouring.
  5. Fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
  6. Spread the batter evenly in the prepared pan.
  7. Bake for 30 to 38 minutes, checking from 28 minutes onward. A toothpick inserted into the centre should come out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 15 minutes, then transfer it to a wire rack and cool completely.
  9. Beat the cream cheese and butter for 1 to 2 minutes until smooth.
  10. Add the powdered sugar gradually, then mix in the vanilla flavouring. Add milk a teaspoon at a time only if needed.
  11. Spread the frosting over the completely cooled cake.
  12. Chill briefly for neater slices, cut into 12 portions, and refrigerate leftovers promptly.

Notes

  • Use plain pumpkin puree, not sweetened pumpkin pie filling.
  • Weighing the flour helps prevent a dry cake.
  • Baking time depends on the oven and pan material. Check the centre before removing the cake.
  • Keep the cream cheese-frosted cake refrigerated.
  • Approximate nutrition per serving: 390 calories, 53 g carbohydrates, 4 g protein, 19 g fat, 7 g saturated fat, 2 g fibre, and 38 g sugar.