The best single layer pumpkin cake with silky cream cheese frosting. A crowd pleasing dessert, perfect for Thanksgiving or any Fall occasion!

It snowed! Okay… barely. As in, not even a quarter of an inch. Flurries for a short while. But it snowed! And it was so pretty!

I adore the first flurries of the season. I don’t even mind when it actually snows bigger amounts. It’s always so pretty… until it’s not. Once everything gets filthy from the plows and cars, it’s not as nice. And believe me when I say that even though I was happily surprised by our brief snow this weekend, I’m not ready for a big storm just yet. That can 100% hold off until much later into actual Winter.

Lucy on the other hand (our super lovable 2 1/2 year old golden retriever), would very much love a huge snow storm. From her first winter until today, we’ve joked that she must be part husky, because she could happily stay outside in snow and super cold temps for so long… if we let her. Of course we don’t. Sure she can last longer than we can, but that doesn’t mean she should stay outside forever.

On a totally unrelated note… I am so excited for all of the movies coming out soon! We haven’t watched the original Frozen movie in a very long time. We agreed to watch it this weekend… with one child not so thrilled to be watching it but doing so anyway. We all loved it so much and can’t wait for the new one later this week. I might have to cave and go when the theater is packed to see it, which I truly hate doing. Crowds are not my cup of tea. Not to mention a kids movie during cold and flu season sounds like a nightmare. Maybe holding off a few weeks or months is the smarter idea.

We also watched Noelle, the new holiday movie on Disney+. I was happily surprised by the story line and how cute it was. Definitely worth a watch if you’ve signed up for the new streaming service. I hope they come out with more fun original movies like that!

Should we talk cake now?

This cake. It’s the absolute best, super moist and flavorful single layer, crowd pleasing homemade pumpkin cake with silky cream cheese frosting! That’s a mouthful. But it’s all true.

My family and I loved this cake SO much that we’re abandoning pumpkin pie for Thanksgiving and making this instead. It’s just that good. And I promise you’ll agree!

Perfectly spiced and everything nice. Everything you’d want in a pumpkin cake, with a huge bonus being that it’s super easy to whip up and can feed a small family or a crowd. Either way, it will disappear super fast. So be sure to grab a slice or two before it’s gone!

Add this spiced pumpkin cake to your fall baking plans! It’s a must make!

Tips tricks and questions answered…

Can I use a different pan?
If you don’t have an 9×13-inch pan, cut the entire recipe in half and use an 8-inch square or round pan instead.

Can I make this into cupcakes?
If you prefer cupcakes, use my pumpkin cupcakes with brown sugar cream cheese frosting recipe OR pumpkin cupcakes with brown sugar meringue frosting recipe.

What if I don’t like cream cheese frosting?
If you prefer something lighter, try one of the following:

Can I use pumpkin pie filling?
No! Do not use pumpkin pie filling for a recipe unless it specifically states to use that. Use canned or homemade pumpkin puree.

Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.

How many will this serve?
This cake will easily feed 12-24.

How should this be stored?
Store at room temperature for up to several days in an airtight container. It may also be stored in the refrigerator and eaten chilled or brought to room temperature prior to serving.

The Best Pumpkin Cake with Cream Cheese Frosting
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Pumpkin Cake with Cream Cheese Frosting

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 19 plus
The best single layer pumpkin cake with silky cream cheese frosting. A crowd pleasing dessert, perfect for Thanksgiving or any Fall occasion!



  • 1 C vegetable oil
  • 1/2 C granulated sugar
  • 1 C light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp all spice
  • 1/4 tsp ground cloves
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 15 oz pumpkin puree
  • 3 C all purpose flour


  • 8 oz cream cheese, softened
  • 1/2 C unsalted butter, softened
  • 1 tsp vanilla extact
  • 2 3/4 C powdered sugar


  • Preheat oven to 350°F. Lightly grease the short sides of a 9x13-inch baking pan. Line the pan with parchment paper, leaving overhang on the two un-greased sides. Binder clips may be used to hold parchment paper in place, if necessary. Set aside. 
  • In a large bowl or stand mixer, fit with a paddle attachment, combine vegetable oil with both sugars. Mix in one egg at a time, followed by vanilla. Scrape bowl as needed. Mix in spices, salt, baking powder and baking soda. Alternate additions of pumpkin and flour. Mix until batter is combined and no streaks remain. 
  • Transfer batter to prepared pan. Use a small offset spatula to spread batter evenly throughout pan. 
  • Bake at 350°F for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack. 
  • When cake is room temperature, carefully remove cake by pulling up and outwards on parchment paper. Transfer to a serving tray or platter. 
  • Prepare frosting. In a large bowl or stand mixer, fit with a paddle attachment, beat cream cheese and butter until smooth. Mix in vanilla, followed by 1 cup of powdered sugar at a time. Increasing speed between additions. 
  • Use a small offset spatula to frost cake. 
  • Store cake in an airtight container at room temperature or in the refrigerator for several days or longer. 


Recipe serves 12-24.
An original recipe from Baked by Rachel


Calories: 401kcal, Carbohydrates: 52g, Protein: 3g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 25mg, Sodium: 326mg, Potassium: 105mg, Fiber: 1g, Sugar: 35g, Vitamin A: 3795IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cake, Pumpkin

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The best single layer pumpkin cake with silky cream cheese frosting recipe from @bakedbyrachel

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