Introduction to Pumpkin Pie Cake
Pumpkin Pie Cake brings the familiar flavor of pumpkin pie to a tender sheet cake with a creamy frosting. The batter comes together in one bowl, and the finished cake is easy to cut into neat squares for a family dessert or fall gathering.
The cake is gently spiced with cinnamon and pumpkin pie spice, while pumpkin puree keeps the crumb soft and moist. A simple cream cheese frosting adds a tangy finish, and candy pumpkins make an optional seasonal decoration.
Why You'll Love This Pumpkin Pie Cake
- The batter is simple to mix and does not require a mixer.
- Pumpkin puree gives the cake a soft, tender texture.
- Warm cinnamon and pumpkin pie spice make each piece taste like fall.
- Cream cheese frosting balances the sweetness of the cake.
- The recipe can be prepared ahead and chilled until serving.
Ingredients for Pumpkin Pie Cake
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 half teaspoon salt
- 4 large eggs
- 1 and 1 half cups granulated sugar
- 1 cup vegetable oil
- 15 ounces pumpkin puree
- 8 ounces cream cheese softened
- 1 half cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 half teaspoon ground cinnamon
- 12 candy pumpkins optional
Use plain canned pumpkin puree, not pumpkin pie filling, because pie filling already contains sugar and spices. Let the cream cheese and butter soften at room temperature so the frosting blends smoothly without lumps.
How to Make Pumpkin Pie Cake
Step 1: Heat the Oven and Prepare the Pan
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking pan, then line it with parchment paper if you want to lift the cooled cake out before frosting. Leave a little parchment overhang on two sides for easier removal.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together 2 cups all purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 half teaspoon salt. Breaking up any small flour or spice clumps now will help the batter bake evenly.
Step 3: Mix the Cake Batter
In a second large bowl, whisk the 4 large eggs and 1 and 1 half cups granulated sugar until smooth. Whisk in 1 cup vegetable oil and 15 ounces pumpkin puree. Add the dry ingredients to the pumpkin mixture and stir just until no dry streaks remain. Do not overmix, since a few extra turns can make the cake less tender.
Step 4: Bake and Cool the Cake
Spread the batter evenly in the prepared pan. Bake for 25 to 30 minutes, or until the center springs back lightly and a toothpick inserted in the middle comes out with a few moist crumbs. Start checking at 25 minutes because pan materials and ovens vary. Cool the cake completely in the pan on a wire rack before frosting, which should take about 1 hour.
Step 5: Make the Cream Cheese Frosting
Beat 8 ounces cream cheese softened and 1 half cup unsalted butter softened in a large bowl until smooth. Add 3 cups powdered sugar gradually, beating on low at first to keep the sugar from flying out of the bowl. Add 1 teaspoon vanilla extract and 1 half teaspoon ground cinnamon, then beat until the frosting is creamy and spreadable. If the frosting seems soft, refrigerate it for 15 to 20 minutes before using.
Step 6: Frost, Decorate, and Serve
Spread the frosting over the fully cooled cake. Arrange 12 candy pumpkins optional on top if desired, spacing them so the cake is easy to cut. For cleaner slices, chill the frosted cake for 20 to 30 minutes, then cut it into squares with a sharp knife. Store leftovers covered in the refrigerator because the frosting contains cream cheese.
Tips for Success
- Measure the flour by spooning it into a dry measuring cup and leveling the top with a knife. Packing flour into the cup can make the cake dense.
- Do not substitute pumpkin pie filling for pumpkin puree. The two products have different sugar and spice levels.
- The cake must be fully cool before frosting. A warm cake can soften the butter and cream cheese frosting until it slides off.
- For even frosting, place small spoonfuls over the cake first, then connect them with an offset spatula or the back of a spoon.
- Keep the finished cake refrigerated and do not leave it at room temperature for more than 2 hours, or 1 hour if the room is above 90°F.
Equipment Needed
- 9-by-13-inch baking pan
- Large mixing bowls
- Electric hand mixer or stand mixer
Variations
- Bake the batter in two 9-inch round cake pans for 25 to 30 minutes, checking the centers before removing them from the oven.
- For a simple snacking cake, skip the candy pumpkins and dust the chilled frosting lightly with extra cinnamon.
- Add a thin layer of chopped toasted pecans over the frosting if you enjoy a little crunch. Use only if you have them on hand, since they are not part of the base ingredient list.
- For small portions, bake the batter in a lined muffin pan for about 18 to 22 minutes, checking early for doneness.
- Make the cake one day ahead, cover it, and refrigerate it overnight. Let it sit at room temperature for about 15 minutes before slicing.
Serving Suggestions
Serve Pumpkin Pie Cake chilled or slightly cool, with a sharp knife for clean squares. It is good on its own, but you can also pair each piece with coffee, tea, or a glass of milk. If decorating with candy pumpkins, add them after frosting so they stay visible and remove them before serving to young children if they are hard or unsuitable for them.
FAQs about Pumpkin Pie Cake
Can I use homemade pumpkin puree in this cake? Yes, as long as it has a similar thick consistency to canned pumpkin puree. If it is watery, drain it in a fine-mesh strainer before measuring so the batter does not become too loose.
How do I know when Pumpkin Pie Cake is done? The center should spring back lightly when touched, and a toothpick inserted in the center should come out with a few moist crumbs rather than wet batter. Do not rely on the edges alone, since they can bake before the middle.
Can I make the frosting without an electric mixer? Yes. Use very soft cream cheese and butter, then beat them vigorously with a sturdy whisk or wooden spoon. Add the powdered sugar in small amounts to make the mixture easier to blend.
How long does Pumpkin Pie Cake keep? Because of the cream cheese frosting, cover the cake and refrigerate it for up to 4 days. Let individual pieces stand briefly before serving if you prefer a softer frosting texture.
Can I freeze this cake? You can freeze unfrosted cake for up to 2 months when wrapped tightly. Thaw it in the refrigerator, make the frosting fresh, and frost the cake after it has thawed completely.
Final Thoughts
Pumpkin Pie Cake is a practical way to serve pumpkin pie flavor without making a pastry crust. The tender cake, cinnamon cream cheese frosting, and optional candy pumpkins make it suitable for a weeknight dessert or a relaxed fall celebration. Bake it ahead, keep it chilled, and slice it when you are ready to serve.
Pumpkin Pie Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease a 9-by-13-inch baking pan.
- Whisk the flour, spices, baking powder, baking soda, and salt in a large bowl.
- Whisk the eggs and sugar, then add the oil and pumpkin puree before stirring in the dry ingredients.
- Spread the batter in the pan and bake for 25 to 30 minutes, then cool completely.
- Beat the cream cheese and butter, gradually add the powdered sugar, and mix in the vanilla and cinnamon.
- Spread frosting over the cooled cake, decorate with optional candy pumpkins, and chill briefly before slicing.
Nutrition
Notes
- Use pumpkin puree rather than pumpkin pie filling.
- Cool the cake completely before adding the frosting.
- Refrigerate leftovers and use within 4 days.
