Autumn Spice Cake How to Bake It Easy

There’s something about fall baking that just feels warm and homey, isn’t there? I remember stepping into my grandma’s kitchen as a kid, the smell of cinnamon and pumpkin wafting through the air, making everything feel just right. Maybe it’s the comforting aroma or the way it makes the house smell like a cozy hug—whatever it is, I’ve been hooked on pumpkin spice cake for years. It’s one of those recipes that’s surprisingly easy to toss together but ends up tasting like a million bucks. Honestly, it’s my go-to when I want something sweet, with a little seasonal flair, that I can whip up in no time. My kids ask for this all the time, especially around Halloween and Thanksgiving, and I love that it’s a family favorite that everyone can enjoy—plus, it’s way better than that store-bought pumpkin pie temptation. Trust me, once you try it, you’ll be making it over and over. It’s incredible warm with a dollop of whipped cream, or even chilled on a lazy weekend afternoon. It’s truly one of those recipes I keep in my back pocket—and I think you’re going to love it just as much!

What is pumpkin spice cake?

Think of pumpkin spice cake as a cozy, fall-inspired version of your classic favorite—like a vanilla or banana bread, but elevated with the warm, fragrant spices associated with pumpkin pie. It’s essentially a moist, tender cake infused with pumpkin puree and a blend of cinnamon, nutmeg, cloves, and ginger—that’s what gives it that quintessential autumn flavor. The name might make you think of a massive layered cake, but honestly, it’s usually a simple sheet cake or loaf, perfect for sharing with friends or family. The pumpkin adds moisture and richness without making it heavy, and the spices make every bite smell like a pumpkin patch in full swing. It’s a celebration of all things fall, baked into a sweet, comforting treat that’s surprisingly versatile. Whether you serve it as a dessert after dinner or slice it up for a cozy brunch, pumpkin spice cake is the kind of recipe that makes you feel nostalgic and happy every time you bake it. Plus, it’s a great way to get a little veggie in your dessert—no judgment here!

How do I make pumpkin spice cake?

Quick Overview

This pumpkin spice cake comes together faster than you might think—no complicated layers, no fancy frosting, just a simple batter that you stir together and pour into your pan. The magic is really in the spices and the pumpkin, which keep the cake moist and flavorful throughout. I love that you can make it ahead, and it still tastes amazing the next day (if it lasts that long!). Just mix your dry ingredients separately, whisk together the wet ingredients, combine them gently, and then swirl in the filling before baking. It’s a straightforward process that’s almost impossible to mess up—trust me, I’ve done it plenty of times, and it’s always a hit!

Ingredients

For the Main Batter:

• 1 3/4 cups all-purpose flour (I like using unbleached for richer flavor)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened (or coconut oil if you’re feeling dairy-free)
• 1 cup sugar (white or a combo of brown and white for extra depth)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pie filling!)
• 1/4 cup milk (I tested almond milk and it made it even creamier!)

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Optional: a handful of chopped pecans or walnuts

For the Glaze:

• 1/2 cup powdered sugar
• 1-2 teaspoons milk or cream
• Optional: a splash of vanilla or pumpkin spice blend

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 350°F (175°C). Grease your baking dish—whether it’s a square pan or a loaf pan—and line with parchment if you want easy removal. I always do this to avoid sticking, especially with this moist batter. It’s a small step, but it makes all the difference when you’re ready to serve.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. I like to do this first so everything’s evenly distributed—trust me, the last thing you want is a clump of baking soda or uneven spice mix in your cake.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy. I like to do this for about 2-3 minutes—it really helps achieve that soft crumb. Beat in the eggs one at a time, then stir in the vanilla, pumpkin puree, and milk. The batter will be thick but very fragrant—your house will start smelling amazing at this point.

Step 4: Combine

Gradually add the dry ingredients into the wet, mixing just until combined—don’t overmix or the cake might become dense. A few lumps are okay; just make sure everything looks evenly incorporated. Overmixing is the biggest mistake I see people make, and trust me, this batter is forgiving in that regard.

Step 5: Prepare Filling

In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth. If you want a bit of crunch, fold in chopped nuts here. Spread this mixture evenly over your batter—like a layer of cream cheese pie filling.

Step 6: Layer & Swirl

Pour the remaining batter over the cream cheese layer. Using a knife or skewer, gently swirl the two together to create beautiful marbled patterns. This step is so much fun—it’s like painting with batter and filling. Don’t overdo it, though—just a few gentle swirls will do the trick.

Step 7: Bake

Pop it into the oven and bake for 45-55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Ovens vary, so start checking around the 45-minute mark. The smell of spices and pumpkin will fill your kitchen in no time—I swear, it’s like fall in a pan.

Step 8: Cool & Glaze

Let the cake cool in the pan for about 20 minutes, then transfer to a wire rack. When completely cooled, drizzle with the glaze or dust with powdered sugar. For the glaze, mix powdered sugar with milk or cream until smooth—aim for a pourable consistency but not runny. You can add vanilla or a dash of pumpkin spice for extra flavor.

Step 9: Slice & Serve

Once everything is set, slice and serve! I love this warm with a dollop of whipped cream or a scoop of vanilla ice cream—pure decadence. Or, if you’re feeling minimalist, just a dusting of powdered sugar makes it look pretty and tastes delicious. Honestly, it’s so rich and moist, it doesn’t need much more than a cozy mug of coffee or tea on the side.

What to Serve It With

This pumpkin spice cake really shines no matter how you serve it. For breakfast, I’ll often warm a slice and pair it with a strong cup of coffee—it’s like pumpkin pie for breakfast, and I’m here for it! On brunch days, I love plating it up with some fresh berries and a side of Greek yogurt. It’s also perfect as a dessert—serve it with whipped cream, caramel sauce, or a splash of bourbon for grown-up parties. And for a cozy snack, it’s wonderful alongside hot cider or a chai latte. My family’s favorite way? Just plain, a slice with butter melting into all those little nooks and crannies. It’s comfort food at its best, and I promise, everyone will ask for seconds.

Top Tips for Perfecting Your Pumpkin Spice Cake

The trick to this cake is really in the details. First, always measure your pumpkin and flour carefully—trust me, too much pumpkin can make it dense, while too little can dry it out. Moisture removal from zucchini works well here if you want to sneak in some veggie—just make sure to squeeze out excess water! When mixing the batter, gently fold the dry into the wet, avoiding overmixing, which can lead to a tough crumb. If you want a more dramatic swirl pattern, use a skewer to drag the batter—different strokes create different looks, so have fun with it. For ingredient swaps, I’ve tested some natural sweeteners like honey or maple syrup—just cut back on the liquid slightly if you do. Want a spiced-up glaze? Mix in a pinch of cinnamon or allspice—they complement the pumpkin flavor beautifully. And don’t forget, every oven is different. Start checking around 45 minutes—poke it in the center and see if it’s set. Cool your cake completely before glazing to get that perfect shiny finish. I’ve learned from trial and error that patience makes a huge difference—waiting a bit for it to cool keeps the glaze from melting all over the place. This recipe is forgiving, adaptable, and downright delicious—once you master the basics, you can make it your own every time.

Storing and Reheating Tips

This cake is pretty sturdy and keeps well for a couple of days—especially if stored properly. At room temperature, in an airtight container, it’ll stay fresh for about two days. Just keep it out of direct sunlight or heat, and it’ll stay moist and flavorful. If you want to keep it longer, pop slices into the refrigerator—use a covered container or wrap tightly in plastic. It’ll last about 4-5 days, but I recommend bringing it back to room temp before serving to enjoy that soft, tender crumb. For freezing, wrap slices or the entire cake tightly in cling film and aluminum foil, then toss it in the freezer for up to three months. Thaw overnight in the fridge, or defrost at room temp for faster results. Just a heads-up—if you glazed it, add the glaze after thawing to keep that shiny finish. Reheating a slice in the microwave for about 15 seconds warms it up nicely—trust me, it’s like fresh out of the oven. I’ve also tested freezing the unglazed cake, then adding the glaze after thawing—it works beautifully. The key is to store it in a way that retains moisture, so your cake stays soft and flavorful every time.

Frequently Asked Questions

Final Thoughts

There’s something truly special about pumpkin spice cake—how it wraps you in that warm, nostalgic feeling every time you bake it. From the aromatic spices to the moist crumb, it’s a recipe that never fails to bring smiles around my table. Whether you’re baking it for a festive gathering, a cozy Sunday treat, or just because you NEED a slice of fall’s best flavors, I promise this cake will become a new favorite. It’s adaptable, forgiving, and endlessly satisfying. And honestly, I think once you get comfortable with it, you might start experimenting—adding a little chocolate, swapping in different nuts, or even making mini versions for parties. My advice? Just jump in and have fun. The smell alone will make your kitchen feel like a little slice of autumn magic. And I would love to hear how yours turns out—so don’t forget to leave a comment or share your tweaks! Happy baking, my friend—let’s keep celebrating fall one delicious slice at a time!

pumpkin spice cake

A delicious pumpkin spice cake perfect for fall celebrations, topped with cream cheese frosting.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 large eggs
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 0.5 cup canola or vegetable oil
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 6 oz cream cheese (softened)
• 0.25 cup unsalted butter, softened
• 1.5 cups confectioners’ sugar
• 0.5 teaspoon vanilla extract
• 0.5 teaspoon salt

Instructions

 

Preparation Steps

• Preheat oven to 350°F. Line an 8x8-inch pan with foil and spray with cooking spray.
• In a large bowl, whisk together eggs, sugar, pumpkin puree, oil, pumpkin pie spice, and vanilla.
• Add flour, baking powder, baking soda, and salt; stir until just combined.
• Pour batter into prepared pan, smooth the top, and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely on a wire rack before frosting.
• For the frosting, beat together softened cream cheese, butter, confectioners’ sugar, vanilla, and salt until smooth and fluffy.
• Spread frosting evenly over cooled cake.
• Slice and serve.

Notes

Best served chilled or at room temperature. Optional: sprinkle with cinnamon or nutmeg for extra flavor.