Pumpkin Cake Recipe

If you’re searching for the best way to celebrate pumpkin season, this fresh pumpkin cake will become your new go-to dessert. Unlike most pumpkin cakes that rely on canned puree, this recipe features freshly grated pumpkin for unbeatable texture and flavor.

The result is an extra-moist, aromatic cake that stands out at gatherings or family dinners. You’ll find directions for both a classic snacking cake with tangy cream cheese frosting and a simple, sliceable pumpkin bread—making this recipe versatile enough for any mood or occasion.

With every bite, enjoy the taste of real pumpkin, warming spices, and just the right touch of sweetness.

Ingredients Checklist

You’ll need a few simple but carefully chosen ingredients. Using fresh pumpkin makes all the difference, but canned puree can be substituted if needed. Here’s what you need for the base recipe:

• For the Pumpkin Cake:

  • 2 cups (lightly packed) freshly grated pumpkin or 1 (15 oz) can pure pumpkin puree

  • 1 ¾ cups packed brown sugar (light or dark)

  • ½ cup plain Greek yogurt or sour cream

  • ½ cup neutral oil (vegetable or canola)

  • 4 large eggs, at room temperature

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 ¼ teaspoons ground cinnamon

  • ½ teaspoon fine sea salt

  • ¼ teaspoon freshly grated nutmeg

Optional Add-Ins:

• ½ teaspoon ground ginger or allspice for extra spice

• ½ cup chopped toasted walnuts or pecans

• ½ cup golden raisins or chocolate chips

For Cream Cheese Frosting:

• 16 oz cream cheese, softened

• 1 cup unsalted butter, softened

• 4 cups powdered sugar, sifted

• 1 teaspoon vanilla extract

• Pinch of salt

Definition List:

• Fresh Pumpkin: Use sugar pumpkin or pie pumpkin for best flavor. Grate finely for even moisture.

• Pumpkin Puree: Pure cooked pumpkin, not sweetened or spiced.

• Cream Cheese Frosting: A classic tangy, creamy topping for spiced cakes.

Step-by-Step Instructions

Achieve a moist, flavorful pumpkin cake every time by following these detailed steps.

• Prep the Pumpkin:

  • If using fresh pumpkin, wash and halve a small sugar pumpkin. Scoop out seeds and stringy pulp.

  • Peel, then grate the flesh on the fine side of a box grater. Lightly squeeze grated pumpkin in a clean towel to remove excess liquid. Measure out 2 cups, lightly packed.

• Mix the Wet Ingredients:

  • In a large mixing bowl, whisk together brown sugar, Greek yogurt, oil, eggs, and vanilla until smooth.

  • Stir in the grated pumpkin (or canned puree).

• Combine Dry Ingredients:

  • In a separate bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, and any extra spices.

  • Add dry ingredients to wet mixture and fold together until just combined. Don’t overmix.

  • If using nuts, raisins, or chocolate chips, gently fold them in now.

• Bake:

  • For a snacking cake, pour batter into a greased 9×13-inch baking pan.

  • For pumpkin bread, divide batter between two greased 8×4-inch loaf pans.

  • Bake at 350°F (175°C) for 28–35 minutes (cake) or 45–55 minutes (loaves). Cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

• Cool:

  • Let cake or loaves cool completely in the pan on a wire rack before frosting or slicing.

Cream Cheese Frosting

A simple, classic cream cheese frosting brings the cake together with a tangy finish.

• In a large bowl, beat softened cream cheese and butter until creamy and lump-free (2–3 minutes).

• Gradually add powdered sugar, beating on low until combined, then on medium-high until fluffy.

• Add vanilla and salt; beat until light and smooth.

• Spread a thick layer over cooled pumpkin cake or serve alongside pumpkin bread.

Tips for Perfect Results

For bakery-style results every time, keep these tips in mind:

• Always use fresh pumpkin or high-quality canned pumpkin for best flavor.

• Don’t overmix the batter after adding flour—this keeps your cake tender.

• Freshly grated pumpkin adds a subtle, natural sweetness and extra moisture.

• For even richer flavor, toast nuts before folding them into the batter.

• Allow cake to cool fully before frosting, or the frosting will melt.

Serving Suggestions

Serve this pumpkin cake in a variety of ways for different occasions:

• As a snacking cake, cut into squares and top with cream cheese frosting and a sprinkle of cinnamon or orange zest.

• As pumpkin bread, slice thickly and enjoy plain, toasted, or with a spread of butter.

• For gatherings, decorate the frosted cake with toasted nuts, a drizzle of caramel, or even candied ginger.

• Pair with coffee, chai, or spiced cider for the ultimate fall experience.

Final Thoughts

This fresh pumpkin cake recipe truly celebrates the best of pumpkin season. By using grated pumpkin, you’ll enjoy unbeatable texture and depth of flavor, whether you frost it as a cake or bake it as bread.

The easy cream cheese frosting, adaptable add-ins, and flexible pan options make this recipe a must for your fall baking lineup. Impress your family and friends with a cake that’s anything but ordinary—moist, tender, and full of autumnal warmth in every bite.