This easy Pumpkin Cake is soft, moist, and full of cozy pumpkin spice flavor. Made with pumpkin puree, almond flour, and simple pantry staples, this homemade pumpkin cake comes together easily and is finished with a creamy frosting that makes it perfect for fall.
You can make this pumpkin cake with or without chocolate chips depending on your preference. The mini chocolate chips add little pockets of chocolate throughout the soft pumpkin cake, while the frosting adds the perfect sweet, creamy finishing touch.
Whether you're making it for a fall gathering, Thanksgiving dessert, or simply want an easy pumpkin dessert to enjoy with a cup of coffee, this pumpkin cake is a delicious way to celebrate pumpkin season.
Why You'll Love This Pumpkin Cake
This isn't an overly complicated layer cake that requires hours of decorating. It's an easy, cozy pumpkin dessert that's simple enough to make on a weekday but special enough to serve at a fall gathering.
Soft and moist: Pumpkin puree gives the cake a tender, moist texture.
Easy to make: The batter comes together with simple ingredients.
Full of pumpkin flavor: Pumpkin puree and pumpkin pie spice give this cake plenty of cozy fall flavor.
Creamy frosting: A sweet, creamy frosting takes the cake from simple to irresistible.
Chocolate chips are optional: Add mini chocolate chips for a chocolate-pumpkin combination or leave them out for a classic pumpkin cake.
Dairy-free friendly: Use dairy-free butter and milk to make the cake dairy-free.
Perfect for fall: This is an easy dessert for Halloween, Thanksgiving, Friendsgiving, or any fall celebration.
Frequently Asked Questions
Can I make pumpkin cake without chocolate chips?
Yes! The chocolate chips are completely optional. Leave them out for a classic pumpkin spice cake.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices, so it isn't a direct substitute for pure pumpkin puree.
Can I make this pumpkin cake dairy-free?
Yes. Use dairy-free butter and nondairy milk in the cake, then use a dairy-free frosting.
What frosting goes best with pumpkin cake?
Cream cheese frosting, vanilla buttercream, and cinnamon frosting are all delicious with pumpkin cake. A simple cream cheese frosting is especially good if you enjoy the classic pumpkin-and-cream-cheese combination.
Can I add nuts?
Yes! Chopped pecans or walnuts would be delicious mixed into the batter or sprinkled over the frosting.
Ingredients You'll Need
Butter
You'll need butter for the cake, and you can use either regular dairy butter or a dairy-free butter alternative. Melt the butter before adding it to the batter and allow it to cool slightly.
Sugar
Granulated sugar provides sweetness while helping create a soft texture.
Pumpkin Puree
Pumpkin puree is the star ingredient in this cake. It adds moisture, pumpkin flavor, and the beautiful orange color that makes pumpkin desserts so appealing.
Be sure to use 100% pure pumpkin puree rather than pumpkin pie filling.
Milk
You can use regular milk or your favorite nondairy milk. Almond milk, oat milk, and soy milk can all work well.
Pumpkin Pie Spice
Pumpkin pie spice gives the cake its classic warm fall flavor. Feel free to add a little more or less depending on how strongly spiced you like your pumpkin desserts.
All-Purpose Flour
All-purpose flour provides structure and helps create a soft, tender cake.
Almond Flour
Almond flour adds a subtle nutty flavor and contributes to the moist, tender texture of the pumpkin cake.
Mini Chocolate Chips
Mini chocolate chips are completely optional. If you're a chocolate lover, they're a delicious addition and pair especially well with pumpkin spice.
You can mix them directly into the batter or sprinkle a few over the top before baking.
How to Make Pumpkin Cake
1. Prepare the oven and pan
Preheat your oven to 350°F. Grease your baking pan or line it with parchment paper.
You can use a square baking pan, rectangular baking pan, or another similarly sized cake pan depending on the thickness of cake you prefer.
2. Mix the wet ingredients
In a large mixing bowl, whisk together the melted butter, sugar, pumpkin puree, and milk until smooth and well combined.
3. Add the dry ingredients
Add the baking powder, pumpkin pie spice, all-purpose flour, and almond flour.
Gently stir until the ingredients are just combined. Avoid overmixing the batter, as this can make the finished cake denser.
4. Add the chocolate chips
If using chocolate chips, gently fold the mini chocolate chips into the batter.
You can reserve a small handful to sprinkle over the top before baking for an extra chocolatey finish.
5. Bake the pumpkin cake
Pour the batter into your prepared pan and spread it into an even layer.
Bake until the center is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool completely before frosting.
How to Make the Frosting
Once the pumpkin cake has cooled, spread your favorite frosting evenly over the top.
For the best result, make sure the cake is completely cool before frosting it. If the cake is still warm, the frosting can melt and become difficult to spread.
A simple vanilla, cream cheese, or buttercream-style frosting all pair beautifully with pumpkin cake.
For an extra fall-inspired finish, sprinkle a little pumpkin pie spice or cinnamon over the frosting.
Tips for the Best Pumpkin Cake
Use pure pumpkin puree
Always use 100% pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices and will change the flavor and texture of the cake.
Don't overmix
Once you add the flour, stir just until the ingredients are combined. Overmixing can make the cake less tender.
Let the cake cool completely
This is especially important if you're adding frosting. A warm cake can cause the frosting to melt or slide.
Don't skip the frosting
While the cake is delicious on its own, the frosting adds an extra layer of sweetness and creaminess that makes this dessert feel much more like a traditional pumpkin cake.
Add extra chocolate chips
If you're making the chocolate chip version, sprinkle a few extra mini chocolate chips over the top of the batter before baking. You can also add a few over the frosting once the cake has cooled.
Recipe Summary
This easy pumpkin cake is everything I want in a fall dessert: soft, moist, perfectly spiced, and topped with creamy frosting. The cake is delicious on its own, but adding mini chocolate chips makes it even more irresistible.
It's an easy recipe to make for a fall gathering, Thanksgiving dessert table, or simply when you're craving something pumpkin spice flavored. And because the recipe can easily be made with dairy or nondairy ingredients, it's simple to customize based on what you have in your kitchen.
Recipe
Easy Pumpkin Cake with Frosting
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Ingredients
For the Pumpkin Cake
6 tablespoons butter, dairy or nondairy
2/3 cup granulated sugar
1 cup pumpkin puree
1/2 cup milk, dairy or nondairy
2 teaspoons baking powder
2 teaspoons pumpkin pie spice, plus more to taste
1 1/3 cups all-purpose flour
2/3 cup almond flour
1 cup mini chocolate chips, optional
For the Frosting
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1–2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat the oven to 350°F. Grease or line your baking pan with parchment paper.
Melt the butter and allow it to cool slightly.
In a large bowl, whisk together the melted butter, sugar, pumpkin puree, and milk until smooth.
Add the baking powder, pumpkin pie spice, all-purpose flour, and almond flour. Stir until just combined.
Gently fold in the mini chocolate chips, if using.
Spread the batter evenly into the prepared pan.
Bake for 20-30 minutes or until the center is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool completely.
Prepare your frosting and spread it evenly over the cooled cake.
Slice and serve!
Frosting:
Instructions
Add the softened butter to a mixing bowl and beat for 2–3 minutes until light and fluffy.
Add the powdered sugar gradually, mixing on low speed until incorporated.
Add the vanilla, salt, and 1 tablespoon of cream or milk.
Beat on medium-high for 2–3 minutes until very fluffy and creamy.
If the frosting is too thick, add another tablespoon of cream or milk, a little at a time. If you want it extra thick for spreading, keep it at the thicker consistency.
Spread over the completely cooled pumpkin cake.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Dairy and nondairy butter and milk can be used.
Chocolate chips are optional.
Allow the cake to cool completely before frosting.
Store leftover cake according to the type of frosting used.
