This is my all-time favorite pumpkin cake recipe, made with fresh pumpkin and topped with a velvety vanilla cream cheese frosting.
While I love making my own pumpkin puree for recipes like pumpkin bread or pie, fresh pumpkin is also fantastic for baking.
This pumpkin cake recipe is not only the most delicious pumpkin cake, but it is also healthier than traditional versions as it uses less sugar and oil while incorporating fresh, raw pumpkin.
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Why you will like this pumpkin cake recipe
- Made with fresh pumpkin: The best pumpkin cake starts with fresh pumpkin, for the best flavor and texture.
- Easy holiday dessert: Not only delicious, but it’s also incredibly simple to make, making it perfect for holiday gatherings.
- Soft and moist: The combination of sour cream and oil creates a wonderfully moist and tender crumb that melts in your mouth.
- Not too sweet: It has a perfect balance of sweet and spicy.
Ingredients and substitutions
You can find the quantities of the ingredients in the recipe card below.
Pumpkin cake ingredients:
- Fresh pumpkin: I used pumpkin pie pumpkin. You can also use butternut squash or kabocha squash.
- Flour: I used all-purpose flour. You can use gluten-free flour if needed.
- Pumpkin spice mix: I used cinnamon, cloves, ginger, and nutmeg.
- Baking soda, baking powder: for making the cake rise and light texture.
- Salt: to balance the sweet taste.
- Eggs: preferably room temperature.
- Sugar: I used granulated sugar. You can also use brown sugar.
- Oil: vegetable or olive oil works.
- Sour cream: use full-fat sour cream or plain Greek yogurt.
- Vanilla extract: for taste.
Cream cheese frosting ingredients:
- Butter: I used unsalted softened butter.
- Cream cheese: full fat, room temperature.
- Powdered sugar: you can add more or less, depending on how sweet you like it.
- Vanilla extract: for an amazing taste
Recipe step-by-step instructions
Below is a quick overview of the recipe’s simple steps, complete with images. For the full, detailed recipe and a printable version, see the recipe card.
- Grate the pumpkin in a food processor or blender.
- Whisk flour, baking powder, baking soda, and salt.
- Whisk wet ingredients, and mix in grated pumpkin.
- Spread the batter evenly in a 9x13 pan.
- Bake pumpkin cake at 350°F for 30-35 minutes.
- Let it cool down and spread the cream cheese frosting on top.
Useful tip
For even better taste and deeper flavors, bake the cake the night before you plan to serve it. Store it in an airtight container overnight at room temperature or fridge.
How to store pumpkin cake
- Unfrosted: once the cake cools down completely, wrap it tightly in plastic wrap and store it at room temperature for 1-2 days or in the fridge for up to a week. You can also freeze the unfrosted cake for up to 3 months.
- Frosted: once you coat the cake with the cream cheese frosting, store it in an airtight container for up to 5-6 days.
Nataliia's recipe tips
- Use fresh grated pumpkin or homemade pumpkin puree for the best results.
- Safe the seeds to make roasted air fryer pumpkin seeds for snacking.
- Use freshly ground or recently purchased spices for the most aromatic autumn flavor.
- For the perfect cake texture, use room-temperature ingredients.
- All the ovens are different, so check if the cake is done 2-3 minutes before the recommended baking time.
- Make it a two-layer cake, by cutting it in half and spreading the frosting on top and between the layers.
Pumpkin cake variations
- Frosting: while cream cheese frosting is a classic option, we also make it with cinnamon buttercream for a warm flavor or whipped cream cheese frosting for a lighter option.
- Add-ins: you can add chopped nuts (like pecans or walnuts), citrus zest, or chocolate chips to the cake batter.
- Gluten-free option: you can substitute all-purpose flour with a gluten-free flour blend.
How to garnish this pumpkin sheet cake
If you are making it for a holiday gathering, choose one of the following fun garnishing options:
- Mini pumpkins: place store-bought small candy pumpkins on individual slices.
- Pumpkin spice mix: sprinkle some pumpkin spice mix or cinnamon on top for a seasonal look.
- Candied pecans: add one candied pecan on an individual slice for a crunchy sweet topping
Frequently asked questions
Can I use pumpkin puree instead of fresh pumpkin to make this cake?
Yes, instead of 2 cups of grated pumpkin, you can use 15 oz of canned pumpkin.
Can I make this cake into muffins or cupcakes?
Yes, you can. Divide the batter between 12 muffin cups and bake for about 18-22 minutes at 350°F.
📖 Recipe
My Favorite Pumpkin Cake With Fresh Grated Pumpkin
This is my all-time favorite pumpkin cake recipe, made with freshly grated pumpkin and topped with a velvety vanilla cream cheese frosting.
Equipment
- 1 food processor, blender or box grater
- 2 large bowls
- 1 Whisk
- 1 9x13 non-stick baking pan
Ingredients
Pumpkin Cake Ingredients
- 300 grams (2 cups grated) raw pumpkin, peeled and cubed
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs or 3 small
- ¾ cup granulated sugar 1 cup for sweeter cake
- ½ cup oil vegetable or olive oil
- ½ cup sour cream full fat
- 1 teaspoon vanilla extract
Cream Cheese Frosting Ingredients
- 8 oz ( 1 package) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1½ cups powdered sugar use 2 cups for extra sweet
- 1 teaspoon vanilla extract
Instructions
Pumpkin Cake Instructions
- Preheat oven to 350°F. Grease the 9x13 non-stick baking pan. You can also line the bottom of it with a sheet of parchment paper.
- Add peeled pumpkin chunks to the food processor or blender. Process on high until the pumpkin is grated into small shreds. You can also use the box grater.
- In a separate bowl, whisk 2 cups all purpose flour, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground ginger , ¼ teaspoon ground nutmeg , 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a second large bowl, add 2 large eggs, ¾ cup granulated sugar, ½ cup oil, ½ cup sour cream, 1 teaspoon vanilla extract . Whisk well until one consistency.
- Add 2 cups of grated pumpkin to wet ingredients and whisk it again to combine.
- Add flour mix into the wet ingredients and mix just until it all combined.
- Pour the batter into a prepared baking pan, using a spoon to spread it evenly. Bake for about 30-35 minutes at 350°F or until the toothpick inserted in the middle comes out clean.
- Let the cake cool down in a pan completely. Once cooled down, spreed the cream cheese frosting. Once frosted, store the cake in the fridge.
Cream Cheese Frosting Instructions
- In a large bowl, beat softened butter and cream cheese using electric mixer until creamy.
- Add vanilla extract and gradually add powdered sugar, mixing on low until fully incorporated. Increase the speed to high and beat until the frosting is smooth.
Notes
Store frosted cake in the fridge for up to 5-6 days. Unfrosted cake can last at room temperature for up to 2 days, wrapped tightly in a plastic wrap.
This recipe also works with 1 can of pumpkin puree.
For more caramel flavor, use brown sugar instead of granulated sugar.
You can also bake it in a round cake pan, slice it in half to make a two-layer cake.
Nutrition
Serving: 1sliceCalories: 423kcalCarbohydrates: 46.8gProtein: 5gFat: 26.7gCholesterol: 80.4mgSodium: 245mgFiber: 0.7gSugar: 29.5g
Tried this recipe?Let us know how it was!
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