Pumpkin Spice Cake with Maple Frosting is a moist, tender fall dessert made with pure pumpkin puree, warm baking spices, and a creamy maple cream cheese frosting. The cake combines cinnamon, ginger, nutmeg, and cloves for a balanced autumn flavor, while pure maple syrup adds a gentle caramel-like sweetness to the frosting. Baked in a 9 x 13-inch pan, this easy sheet cake is ideal for Thanksgiving, fall celebrations, holiday gatherings, and weekend baking.
The key to its soft texture is combining pumpkin puree with vegetable oil. Pumpkin adds moisture and body, while oil keeps the crumb tender even after refrigeration. Baking soda and baking powder provide lift, preventing the dense pumpkin batter from becoming heavy. Finishing the completely cooled cake with maple cream cheese frosting creates a smooth, lightly tangy topping that balances the sweetness and warm spices.
Why This Recipe Works
- Pumpkin puree and vegetable oil maintain moisture. Pumpkin contributes water and fiber, while vegetable oil coats the flour proteins and limits excessive gluten development. Together, they create a soft cake that remains tender after cooling and refrigeration.
- Baking soda and baking powder produce a lighter crumb. These leavening agents release carbon dioxide that expands during baking, helping the thick pumpkin batter rise. Properly measuring both ingredients prevents a dense center and supports an even cake structure.
- Cream cheese balances the maple frosting. Full-fat cream cheese provides a slightly tangy flavor that offsets the sweetness of confectioners' sugar and maple syrup. Beating softened cream cheese with butter creates a smooth base, while chilling the finished frosting helps it firm up for cleaner slices.
Equipment Needed
- 9 x 13-inch (23 x 33 cm) baking pan, at least 2 inches (5 cm) deep
- 2 large mixing bowls
- 1 medium mixing bowl
- Electric hand mixer or stand mixer with paddle attachment
- Balloon whisk
- Silicone spatula
- Measuring cups and measuring spoons
- Kitchen scale
- Fine-mesh sieve for confectioners' sugar
- Offset spatula for spreading frosting
- Wire cooling rack
- Toothpick or wooden cake tester
- Sharp knife for slicing
Ingredients List
For the Pumpkin Spice Cake
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (6 g) fine salt
- 2 teaspoons (5 g) ground cinnamon
- 1 teaspoon (2 g) ground ginger
- 1/2 teaspoon (1 g) ground nutmeg
- 1/4 teaspoon (0.5 g) ground cloves
- 1 cup (240 ml) neutral vegetable oil, room temperature
- 4 large eggs (approximately 200 g without shells), room temperature
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 can (15 ounces/425 g) pure pumpkin puree, room temperature
- 1 1/2 teaspoons (7.5 ml) pure vanilla extract
For the Maple Cream Cheese Frosting
- 8 ounces (226 g) full-fat block cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 2 1/2 cups (300 g) confectioners' sugar, sifted
- 2 tablespoons (30 ml) pure maple syrup, room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 1/8 teaspoon (0.75 g) fine salt
Ingredient Notes and Substitutions
- Pumpkin Puree: Pure pumpkin puree gives the cake its characteristic pumpkin flavor, moist crumb, and naturally orange color. Its fiber and water content help the cake stay soft without requiring additional milk. Use plain pumpkin puree rather than sweetened pumpkin pie filling. Substitution: Replace the pumpkin puree with an equal weight of well-drained butternut squash puree. The cake will have a similar texture but a slightly sweeter, milder squash flavor.
- Vegetable Oil: Neutral vegetable oil supplies fat that coats flour proteins, helping limit gluten development and produce a tender cake. Because oil remains liquid at refrigerator temperatures, the crumb stays softer than many butter-based cakes. Substitution: Use an equal volume of mild avocado oil. The texture should remain similar, although the flavor may vary slightly depending on the oil.
- Pure Maple Syrup: Pure maple syrup gives the frosting its distinctive maple flavor and subtle caramel notes. It also introduces liquid, so the frosting relies on cream cheese, butter, and confectioners' sugar for structure. Substitution: Replace the maple syrup with an equal volume of honey. The frosting will retain its sweetness and smooth consistency but have a floral honey flavor rather than maple.
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan.
Position an oven rack in the center and preheat to 350°F (177°C) for approximately 10–15 minutes. Lightly grease the bottom and sides of a 9 x 13-inch (23 x 33 cm) baking pan with a small amount of the measured vegetable oil, leaving the remainder for the cake batter. An evenly coated pan reduces sticking and makes the finished cake easier to serve.
Step 2: Combine the Dry Ingredients.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves for approximately 45–60 seconds. Continue until the spices are distributed evenly and the mixture looks uniform. Even distribution of the leavening agents helps the cake rise consistently without leaving concentrated pockets of baking soda.
Step 3: Mix the Wet Ingredients.
In the second large mixing bowl, combine the remaining vegetable oil, eggs, light brown sugar, granulated sugar, pumpkin puree, and vanilla extract. Whisk vigorously for approximately 1–2 minutes until the mixture looks smooth, glossy, and uniformly orange. Break up any visible lumps of brown sugar to ensure even sweetness throughout the cake.
Step 4: Prepare the Cake Batter.
Add the dry ingredients to the wet mixture in two additions, folding gently with a silicone spatula after each addition. Mix for approximately 45–60 seconds, stopping when no dry flour remains. The finished batter should be thick, smooth, and pourable. Avoid excessive mixing because developing too much gluten can produce a tougher crumb.
Step 5: Fill the Baking Pan.
Transfer the pumpkin batter into the prepared baking pan and spread it evenly with the spatula. Smooth the surface and push the batter gently into the corners, keeping the thickness consistent throughout. Tap the pan lightly on the countertop once or twice to release large trapped air pockets.
Step 6: Bake the Pumpkin Cake.
Place the pan on the center oven rack and bake at 350°F (177°C) for approximately 30–36 minutes. Begin checking at 30 minutes. The surface should look set, the edges should be lightly golden, and the center should spring back gently when touched. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.
Step 7: Cool the Cake Completely.
Remove the cake from the oven and place the pan on a wire cooling rack. Allow it to cool completely for approximately 90 minutes before frosting, or until the surface and center have reached room temperature. Cooling prevents residual heat from melting the cream cheese frosting and causing it to slide off the cake.
Step 8: Prepare the Maple Frosting.
Place the softened cream cheese and unsalted butter in a medium mixing bowl. Beat with an electric mixer on medium speed for 1–2 minutes until smooth and creamy. Add the sifted confectioners' sugar in two additions, mixing on low speed until incorporated. Pour in the maple syrup and vanilla extract, add the salt, and beat on medium speed for another 1–2 minutes until the frosting looks smooth, fluffy, and spreadable.
Step 9: Frost and Chill the Cake.
Spread the maple cream cheese frosting evenly over the completely cooled pumpkin cake using an offset spatula. Create a level layer or gentle swirls across the surface. Refrigerate the frosted cake for approximately 30 minutes to help the frosting firm up. Cut into 12 equal squares with a sharp knife, wiping the blade between cuts for cleaner edges.
Storage, Freezing, and Make-Ahead Instructions
- Refrigerator: Store the frosted pumpkin spice cake in a covered baking dish or airtight container in the refrigerator at 40°F (4°C) or below for up to 5 days. Because the frosting contains cream cheese, do not leave the cake at room temperature for more than 2 hours. For a softer texture, let individual refrigerated slices stand at room temperature for approximately 15–20 minutes before serving.
- Freezer: For best results, freeze the unfrosted cake after it has cooled completely. Wrap it tightly in plastic wrap and then aluminum foil, and freeze at 0°F (-18°C) for up to 3 months for best quality. Thaw overnight in the refrigerator, then bring the cake to room temperature before applying freshly prepared frosting. Frosted slices can also be frozen individually in airtight containers, although the cream cheese frosting may become slightly softer after thawing.
- Make-Ahead and Reheating: Bake the pumpkin cake up to 2 days before serving and refrigerate it tightly covered after cooling. Prepare the maple cream cheese frosting up to 2 days ahead and store it separately in an airtight container in the refrigerator. Before frosting, allow the frosting to soften briefly and beat until spreadable. This cake is best served cool or slightly below room temperature and does not require reheating. Avoid microwaving frosted slices because excessive heat can melt the frosting.
FAQ
Can I use pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling is not recommended because it contains added sweeteners and spices that alter the recipe's flavor and sugar balance. Use 100% pure pumpkin puree for the intended moisture level and consistent texture.
Why is my pumpkin spice cake dense instead of fluffy? A dense cake can result from overmixing, inaccurate flour measurements, or expired baking powder or baking soda. Mix just until combined and check that the leavening ingredients are fresh before baking.
Can I make pumpkin spice cake with maple frosting ahead of time? Yes, the cake can be baked 1–2 days ahead and refrigerated after cooling. Store the frosting separately, then frost the cake before serving for the neatest appearance.
Can I use homemade pumpkin puree for this cake? Yes, homemade pumpkin puree works if it is smooth, thick, and well-drained. Watery puree can add excess moisture and produce a gummy center, so strain it before measuring.
How do I make maple frosting thicker? If the frosting is too soft, refrigerate it for approximately 15–20 minutes, then beat it briefly until smooth. The cream cheese and butter will firm as they cool, helping the frosting hold its shape without adding extra sugar.
Does pumpkin spice cake with maple frosting need to be refrigerated? Yes, the cream cheese frosting requires refrigeration. Store the cake covered at 40°F (4°C) or below and use it within 5 days.
Can I make this pumpkin spice cake gluten-free? Yes, replace the all-purpose flour with an equal weight of a 1:1 gluten-free baking flour blend formulated for cakes and containing xanthan gum. The crumb may be slightly more delicate, and the baking time may need minor adjustment.
How can I make this Pumpkin Spice Cake with Maple Frosting ahead of time?
You can prepare the components 1 to 2 days in advance and keep them refrigerated in airtight containers. Assemble or reheat just before serving according to the storage guidelines.
What are the best side dishes to serve with this recipe?
Pair this dish with a crisp garden salad, crusty artisan bread, or steamed seasonal vegetables for a complete, well-balanced meal.
Pumpkin Spice Cake with Maple Frosting
Ingredients
For the Pumpkin Spice Cake
- 2 cups (250 g) all-purpose flour spooned and leveled
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (6 g) fine salt
- 2 teaspoons (5 g) ground cinnamon
- 1 teaspoon (2 g) ground ginger
- 1/2 teaspoon (1 g) ground nutmeg
- 1/4 teaspoon (0.5 g) ground cloves
- 1 cup (240 ml) neutral vegetable oil room temperature
- 4 large eggs (approximately 200 g without shells) room temperature
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 can (15 ounces/425 g) pure pumpkin puree room temperature
- 1 1/2 teaspoons (7.5 ml) pure vanilla extract
For the Maple Cream Cheese Frosting
- 8 ounces (226 g) full-fat block cream cheese softened
- 1/2 cup (113 g) unsalted butter softened
- 2 1/2 cups (300 g) confectioners' sugar sifted
- 2 tablespoons (30 ml) pure maple syrup room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 1/8 teaspoon (0.75 g) fine salt
Instructions
Method
- Position an oven rack in the center and preheat to 350°F (177°C) for approximately 10–15 minutes. Lightly grease the bottom and sides of a 9 x 13-inch (23 x 33 cm) baking pan with a small amount of the measured vegetable oil, leaving the remainder for the cake batter. An evenly coated pan reduces sticking and makes the finished cake easier to serve.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves for approximately 45–60 seconds. Continue until the spices are distributed evenly and the mixture looks uniform. Even distribution of the leavening agents helps the cake rise consistently without leaving concentrated pockets of baking soda.
- In the second large mixing bowl, combine the remaining vegetable oil, eggs, light brown sugar, granulated sugar, pumpkin puree, and vanilla extract. Whisk vigorously for approximately 1–2 minutes until the mixture looks smooth, glossy, and uniformly orange. Break up any visible lumps of brown sugar to ensure even sweetness throughout the cake.
- Add the dry ingredients to the wet mixture in two additions, folding gently with a silicone spatula after each addition. Mix for approximately 45–60 seconds, stopping when no dry flour remains. The finished batter should be thick, smooth, and pourable. Avoid excessive mixing because developing too much gluten can produce a tougher crumb.
- Transfer the pumpkin batter into the prepared baking pan and spread it evenly with the spatula. Smooth the surface and push the batter gently into the corners, keeping the thickness consistent throughout. Tap the pan lightly on the countertop once or twice to release large trapped air pockets.
- Place the pan on the center oven rack and bake at 350°F (177°C) for approximately 30–36 minutes. Begin checking at 30 minutes. The surface should look set, the edges should be lightly golden, and the center should spring back gently when touched. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.
- Remove the cake from the oven and place the pan on a wire cooling rack. Allow it to cool completely for approximately 90 minutes before frosting, or until the surface and center have reached room temperature. Cooling prevents residual heat from melting the cream cheese frosting and causing it to slide off the cake.
- Place the softened cream cheese and unsalted butter in a medium mixing bowl. Beat with an electric mixer on medium speed for 1–2 minutes until smooth and creamy. Add the sifted confectioners' sugar in two additions, mixing on low speed until incorporated. Pour in the maple syrup and vanilla extract, add the salt, and beat on medium speed for another 1–2 minutes until the frosting looks smooth, fluffy, and spreadable.
- Spread the maple cream cheese frosting evenly over the completely cooled pumpkin cake using an offset spatula. Create a level layer or gentle swirls across the surface. Refrigerate the frosted cake for approximately 30 minutes to help the frosting firm up. Cut into 12 equal squares with a sharp knife, wiping the blade between cuts for cleaner edges.
