Spicy Pumpkin Cake

When I think about pumpkin cake, I think about it as basically a fancy relative of pumpkin bread. Pumpkin cake is just as homey, comforting, and easy to make but it has extra delicious and creamy topping. 

Making a pumpkin cake is a great way to say hello to fall, but it’s way too good to say ‘no’ to the rest of the year. Anytime I find a nice pumpkin, I like to whip up a pumpkin cake!

I simply adore the mixture of pumpkin, cinnamon, and creamy frosting. This pumpkin cake is loaded with spices, and topped with a thick layer of cream cheese frosting.

Plus, this cake is very simple to make, and in basically three easy steps: 1) Mix it, 2) Pour, and 3) Bake. Okay, with the frosting, there’s a fourth step, but don’t let that intimidate you. The frosting is just as easy to put together.

Because the cake is loaded with pumpkin, it is very moist and will keep soft for days. But if you’re like me and love pumpkin spice flavors, you may eat it all before you can put that to the test.

Without further ado, let’s get to baking!

Choosing the Right Ingredients

What’s a cake without the right ingredients?

Let’s look at some of the key parts of this delicious spicy pumpkin cake so you can achieve that perfect cozy autumn feel – no matter what time of year it is.

Which Pumpkin Should I Use?

Somehow, I actually like to peel, chop and cook my own pumpkin, which I puree with an immersion blender, or simply mash with a fork, when I want some small pieces of pumpkin in my cake. 

You can also use canned pumpkin puree, but for me these have too much liquid. If you’re trying this recipe with the canned stuff, watch the liquid to dry ingredient ratios.

As for the type of pumpkin, I cannot say there is too much difference, so you can choose whatever you want. You can even use related gourds such as a “Hokkaido pumpkin” a.k.a. red kuri squash, or my personal favorite, butternut squash.

Similar gourds are also a great chance to experiment for those who aren’t as crazy about pumpkin per se, but who like the other flavors in many pumpkin and pumpkin spice treats.

The Best Spices For Pumpkin Cake

Cinnamon is a common spice used for any pumpkin cake, but for this one, I wanted to add much more. I used a mixture or cinnamon, nutmeg, ginger, anise, pepper, coriander, cloves, fennel, and cardamom.

This is my personal mix which I always have on hand. I use it for cookies, apple pies, and even hot chocolate – and now for pumpkin cake, too. 

To make my not-so-secret pumpkin spice mix you will need: 

• 3 tbsp cinnamon
• ½ tbsp powdered ginger
• 1 tsp ginger powder
• 1 star anise
• 4 cloves
• ½ tsp fennel seeds
• 4 black peppercorns
• 1 tsp coriander seeds
• 4 cardamom pods

Combine all the ingredients in a coffee grinder and grind until you have a fine powder. Store in an airtight jar so you have it ready for other recipes.

If you don’t want to make your own mixture, you can of course buy any pumpkin pie spice you find at the store. The ingredients will be about the same anyway.

Pumpkin just loves these warm and pungent spices, so you cannot go wrong with any combination of these.

What Else Can Be Added?

Pumpkin cake is very soft and moist, but if you want to go a step further and make it even softer and lighter, you can add some plain or Greek yogurt. A ½ cup of yogurt will be enough. 

Yogurt will help keep the cake moist and fresh for days, but it also provides a nice balance to the sweet frosting. This is not a mandatory step, of course, but just something you can try.

Notes About the Cream Cheese Frosting

This is a finishing touch that makes cake the cake. As mentioned, the pumpkin cake and bread are somehow similar to me, but the frosting really makes the difference.

The cake can be entirely made by hand, but when making the frosting, you really do need a hand mixer.

You can also use a stand mixer which will whip the cream cheese, butter, and powdered sugar into soft and light peaks that spread onto cake like a dream. 

This frosting keeps well in the refrigerator and will not become firm, so you can make it before you make the cake. Even after hours have passed it will be soft and spreadable, but once it’s spread over the cake it will hold its shape and not run over the side. 

Making the Pumpkin Cake – Easy as Pie

Making this pumpkin cake is as simple as mixing the dry and then wet ingredients (always in that order!), combining them, stirring, pouring and baking! You can even whip out the frosting while the cake is baking and cooling.

The hardest part about this cake is forcing yourself to wait until the cake is cooled to slather on that cream cheese goodness and then waiting for the frosted cake to chill for 30 minutes in the refrigerator (optional, but recommended) before digging in.

Now let’s go make that cake!

How To Make This Spicy Pumpkin Cake Recipe

Step 1

Gather your ingredients.

In a mixing bowl, combine flour, baking powder, pumpkin spice mix, and cinnamon.

Step 2

In a separate bowl, beat eggs with oil, brown and white sugar.

Whisk in pumpkin puree.

Step 3

Fold in dry ingredients. 

Preheat oven to 350 Fahrenheit. Line a 9×13″ baking dish with parchment paper and grease sides with butter.

Pour in the cake batter and bake the cake for 30-35 minutes.

Step 4

In the meantime, make the frosting:

In a bowl, cream the butter and cream cheese. 

Gradually add sugar and beat until all is incorporated. Add vanilla and salt and beat for 30 seconds.

Step 5

Cool the cake in pan for 15 minutes before removing. Cool the cake completely before you spread the frosting over the cake.

Cut the cake into squares and serve.

Up Next: How To Make Store-Bought Frosting Better