Dessert

Pumpkin Spice Cake Recipe

ByClara Bennett February 27, 2026February 27, 2026

Introduction

This Pumpkin Spice Cake is a moist and flavorful treat perfect for cozy autumn days. Infused with warm spices and pumpkin purée, it’s simple to make and wonderfully comforting. Whether for breakfast or dessert, it’s sure to become a seasonal favorite.

A square cake cut into nine even pieces sits on a rustic wooden board. The cake is golden brown with a soft texture and a dusting of powdered sugar on top, giving it a light, snowy appearance. One piece is slightly lifted by a metal spatula with a wooden handle, showing the cake’s thickness and moist inside. Next to the board is a short glass filled with a dark amber drink, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups (206g) King Arthur Golden Wheat Flour
1 cup (213g) light brown sugar or dark brown sugar, packed
1/2 teaspoon table salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon King Arthur Pure Vanilla Extract
6 tablespoons (74g) vegetable oil
1 cup (227g) pumpkin purée
1/2 cup (113g) water or almond milk
1 cup (142g to 170g) raisins, walnuts, or dried cranberries

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round pan that’s at least 2″ deep.
Step 2: In a large bowl, whisk together the flour, brown sugar, salt, baking soda, baking powder, and spices until well combined.
Step 3: In a medium bowl, whisk the vanilla, vegetable oil, pumpkin purée, and water or almond milk until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir until evenly moistened. Fold in the raisins, walnuts, or dried cranberries.
Step 5: Transfer the batter to the prepared pan and smooth the top.
Step 6: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 7: Remove from the oven and serve warm if you like, garnished with confectioners’ sugar. Let cool completely before storing any leftovers.

Tips & Variations

For extra moisture and richness, try adding a chopped apple or substituting half the vegetable oil with melted butter.
Swap raisins for chopped dates or dried cherries if you prefer a different fruit flavor.
Use pumpkin pie spice instead of separate ginger, cinnamon, and nutmeg for convenience.
Add a handful of chocolate chips for a sweeter twist.

Storage

Store leftover pumpkin spice cake well wrapped at room temperature for several days. For longer storage, freeze the cake tightly wrapped to maintain moisture. To reheat, warm slices gently in a microwave or oven until just heated through.

How to Serve

A wooden board sits on a white marbled surface, holding a square cake cut into nine equal pieces. The cake has a golden-brown crust with a slightly rough texture, lightly dusted with powdered sugar that gives it a soft white speckled look. One piece is being lifted gently by a metal spatula with a wooden handle, showing the cake's moist, dense interior. Beside the board is a glass of amber liquid with a star anise decoration inside, and a woman's hand is partly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this cake?

Yes, canned pumpkin purée works perfectly and is a convenient option when fresh pumpkin isn’t available.

Is this cake gluten-free?

This recipe uses wheat flour, so it is not gluten-free as written. For a gluten-free version, substitute a gluten-free flour blend suitable for baking.