When crisp autumn air settles in and leaves begin to turn, it’s time for comforting flavors — and nothing captures fall quite like a Pumpkin Spice Cake. Moist, tender, and loaded with warm spices, this cake is elevated by a rich brown butter frosting that adds a sweet, nutty depth. Perfect for Thanksgiving, fall birthdays, or cozy weekend baking, this dessert is both indulgent and irresistibly seasonal. Whether you serve it in two or four layers, this pumpkin spice cake will become a must-bake in your autumn rotation.
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Why This Pumpkin Spice Cake is a Must-Bake This Season
If you’re looking for a fall dessert recipe that combines ease, elegance, and crowd-pleasing flavor, this Pumpkin Spice Cake delivers. With a mix-and-bake method, you don’t need any fancy techniques. The result is a richly spiced cake that’s light and moist, topped with a velvety brown butter frosting.
Its standout qualities include:
- Moist and fluffy texture: Thanks to pumpkin puree and just the right amount of oil and butter.
- Warm, cozy spices: Pumpkin pie spice, cinnamon, ginger, and cloves offer that classic fall aroma.
- No-fuss assembly: Perfect for beginner bakers and busy hosts.
- Optional 4-layer version: Double the recipe for an impressive centerpiece.
What You’ll Need for the Best Pumpkin Spice Cake
Dry Ingredients That Bring the Warmth
- All-Purpose Flour: Provides the structure and balances the moisture from the pumpkin.
- Pumpkin Pie Spice: A blend of nutmeg, cinnamon, and cloves that defines the “pumpkin spice” flavor.
- Ground Cinnamon: Adds a sweet, woody spice for balance.
- Ground Ginger: Gives a slightly sharp, warming note.
- Ground Cloves: Deepens the spiced profile with its intense aroma.
- Baking Powder & Baking Soda: These leavening agents create a light, fluffy crumb.
Moisture & Flavor Boosters
- Pumpkin Puree: The heart of the recipe. It provides rich moisture and a subtle earthy flavor.
- Salted Butter: For flavor and tenderness — room temperature ensures easy mixing.
- Vegetable Oil: Adds extra moistness and helps the cake stay soft longer.
- Light Brown Sugar: Offers sweetness with a hint of molasses for depth.
- Granulated Sugar: Balances the brown sugar and adds lightness.
- Eggs: Bind the batter and create structure.
- Vanilla Extract: Enhances all the warm flavors in the cake.
For the Brown Butter Frosting
- Butter: Browning it adds a deep nutty richness that pairs beautifully with pumpkin.
- Powdered Sugar: Sweetens and thickens the frosting.
- Milk: Adjusts the consistency for easy spreading.
- Vanilla Extract: Adds smooth flavor to the frosting base.
Ingredient Swaps & Additions
Alternatives for Dietary Needs or Pantry Gaps
- Pumpkin Puree: If unavailable, use mashed sweet potato or butternut squash puree.
- Gluten-Free Flour: Swap all-purpose flour with a 1:1 gluten-free baking blend.
- Coconut Oil: Replace vegetable oil for a dairy-free or subtly tropical twist.
- Maple Syrup: Add 1–2 tablespoons for extra autumnal flavor.
- Chopped Nuts: Mix into the batter for crunch — pecans or walnuts work best.
How to Make Pumpkin Spice Cake (Step-by-Step)
- Prep the Pans: Preheat your oven to 350°F. Grease two 8-inch cake pans with baking spray and lightly dust with flour.
- Combine Dry Ingredients: In a large bowl, whisk together pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour.
- Cream Wet Ingredients: In another bowl, beat butter, vegetable oil, brown sugar, and granulated sugar until fluffy.
- Add Eggs & Vanilla: Mix in the eggs one at a time, scraping the bowl after each addition. Stir in vanilla extract.
- Add Pumpkin: Beat in the pumpkin puree until the mixture is fully incorporated and smooth.
- Incorporate Dry Ingredients: Slowly mix the dry ingredients into the wet mixture. Stop mixing once the flour is just blended to avoid overmixing.
- Bake the Cake: Divide the batter between the prepared pans and bake for 30–35 minutes. Test doneness by inserting a toothpick — it should come out clean or with moist crumbs.
- Cool Completely: Let cakes cool in the pan for 10 minutes before transferring to a wire rack.
- Make the Frosting: Brown the butter in a saucepan over medium-high heat until golden and fragrant (about 10 minutes). Cool slightly, then mix with powdered sugar, milk, and vanilla. Whip until fluffy.
- Assemble & Frost: Once cakes are cool, frost and stack them. If doubled, repeat the layers to build your 4-layer masterpiece.
Pro Tips for Perfect Pumpkin Spice Cake
- Use 100% Pumpkin Puree: Not pumpkin pie filling. The latter includes added sugar and spices that will throw off the recipe balance.
- Fluff Your Flour: Spoon flour into the measuring cup and level with a knife — don’t scoop directly from the bag.
- Don’t Overmix: Mix until just combined. Overmixing leads to dense cake.
- Cool Butter Slightly for Frosting: Hot brown butter will melt your frosting. Let it cool before mixing.
- Customize Texture: Add mix-ins like chocolate chips, raisins, or crushed pecans for more depth.
Delicious Pairings & Creative Variations
Looking to round out your dessert table? This Pumpkin Spice Cake pairs beautifully with:
- Vanilla Bean Ice Cream: A cooling contrast to the warm spices.
- Hot Apple Cider or Chai Latte: Cozy beverages that echo the cake’s fall flavors.
- Caramel Drizzle: For extra decadence, top with salted caramel sauce.
- Candied Pecans or Spiced Walnuts: Crunchy toppings that double as garnishes.
Recipe Variations
- Gluten-Free Pumpkin Spice Cake: Use a certified gluten-free flour blend.
- Mini Pumpkin Spice Cupcakes: Use the same batter in cupcake tins, adjust baking time to 18–22 minutes.
- Layered with Cream Cheese Frosting: Swap brown butter frosting for tangy cream cheese for a classic combo.
Storage & Make-Ahead Tips
- Room Temp Storage: Store at room temperature, covered, for up to 5 days.
- Freezing Layers: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic and foil.
- Make-Ahead Frosting: The brown butter frosting can be made 1 day ahead and stored in the fridge. Bring to room temp and re-whip before using.
A Seasonal Centerpiece for Fall Celebrations
Whether you’re baking for Thanksgiving, a fall birthday, or a cozy weekend in, this Pumpkin Spice Cake is a celebration of autumn flavors. The moist, spice-infused layers and rich brown butter frosting make it a standout dessert that’s both comforting and elegant. Its ease of preparation means you’ll want to make it again and again — and maybe even double it every time for that dramatic, bakery-style finish.
Enjoy the sweet, spiced charm of the season in every bite of this unforgettable pumpkin dessert.
A Sweet Ending to Your Fall Celebration
This Pumpkin Spice Cake is more than just a dessert — it’s a warm hug in cake form. With its moist crumb, rich spices, and that unforgettable nutty brown butter frosting, it brings the essence of fall to your table. Whether you’re preparing it for a family gathering or simply to savor the season, this cake will win over everyone who takes a bite. Double the layers, sprinkle on some festive toppings, and let this spiced masterpiece become your signature autumn bake.
FAQ About Pumpkin Spice Cake
How do I know when the pumpkin spice cake is fully baked?
To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. Be sure not to overbake, as this can dry out the layers.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and fully drained to match the consistency of canned puree. Too much moisture from fresh pumpkin can make the cake soggy.
Can I make this cake ahead of time?
Absolutely. You can bake the layers up to two days in advance and store them wrapped in the refrigerator. The brown butter frosting can also be made a day early — just rewhip before using. Fully frosted cake is best enjoyed within 4–5 days at room temperature.
More Relevant Recipes
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Pumpkin Spice Cake
- Total Time: 1 hour 15 minutes
- Yield: 8 pieces 1x
Description
This moist Pumpkin Spice Cake with Brown Butter Frosting is the ultimate fall dessert. Packed with warm spices and topped with nutty brown butter frosting, it’s perfect for Thanksgiving or cozy autumn gatherings.
Ingredients
- 1/2 cup salted butter: adds richness and moisture
- 3 tablespoons vegetable oil: keeps the cake soft and tender
- 1 cup light brown sugar (packed): gives deep sweetness and flavor
- 1/2 cup granulated sugar: balances sweetness and texture
- 3 large eggs: bind the batter and add structure
- 1 teaspoon vanilla extract: enhances overall flavor
- 15 ounces pumpkin puree: adds moisture and fall flavor
- 1 1/2 teaspoons pumpkin pie spice: gives signature spiced taste
- 1 teaspoon ground cinnamon: adds warmth and depth
- 1/4 teaspoon ground cloves: intensifies spice blend
- 1/4 teaspoon ground ginger: adds a subtle kick
- 1/2 teaspoon baking soda: helps the cake rise
- 2 teaspoons baking powder: creates a light texture
- 1 1/2 cups all-purpose flour: provides structure
- 1 1/2 cups butter (for frosting): browned for nutty flavor
- 4 teaspoons vanilla extract (for frosting): enhances taste
- 7–9 tablespoons milk (for frosting): creates smooth texture
- 6 cups powdered sugar (for frosting): sweetens and thickens
Instructions
- Preheat oven to 350°F. Grease two 8-inch cake pans and dust with flour.
- In a bowl, whisk pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour.
- In another bowl, beat butter, oil, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract. Scrape the bowl as needed.
- Mix in the pumpkin puree until fully incorporated.
- Add dry ingredients and mix on low just until combined. Do not overmix.
- Divide batter evenly into prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make frosting, brown the butter in a saucepan over medium-high heat (about 10 minutes) until golden and nutty. Let cool.
- In a mixing bowl, combine browned butter, powdered sugar, milk, and vanilla extract. Mix on low, then whip on high for 1 minute.
- Frost the cooled cake and serve. Double the recipe for a 4-layer cake if desired.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling.
- Fluff flour before measuring to avoid a dense cake.
- Don’t overmix once flour is added to keep the texture light.
- Frosting can be made a day ahead and re-whipped before using.
- Store at room temperature for 4–5 days. Unfrosted layers can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 660 kcal
- Sugar: 70g
- Sodium: 330mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 93g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg
