Pumpkin Spice Cake
by Sommer Collier — last updated on Sep 16, 2025 This Pumpkin Spice Cake recipe is the perfect mix of all of our favorite fall flavors and topped off with a decadent creamy maple cream cheese frosting. Nothing can satisfy a pumpkin craving like this cake!
Sommer’s Recipe Notes
I am a pumpkin addict… and nothing can satisfy a craving like Pumpkin Spice Cake with Maple Frosting. Granted, I do love these Pumpkin Cheesecake Bars and a good Pumpkin Milk Shake. Yet this cake, folks, is off the charts.
Unfortunately, pumpkin is strictly seasonal. If you dare bake a big pumpkin pie in the summer, people will look at you like you’re wearing undies on your head. Pumpkin cookies on Easter? Not on your life!
So that means, right now, we MUST stuff ourselves with as many pumpkin dishes as possible while we have the chance. No really. That’s an official component of fall.
Why You’ll Love This Pumpkin Spice Cake
- Moist – The Pumpkin Spice Cake with Maple Frosting is incomparably moist and fluffy.
- Autumn comfort – From pumpkin puree and spice to maple syrup, this cake is autumn comfort in every rich bite.
- Impressive yet easy – Everyone will be impressed by this 9-inch layered cake, but what’s even better is how easy it is to bake and decorate!
Pumpkin lovers and non-pumpkin lovers alike will drool over this incredibly delicious and rich cake.
Ingredients and Tips
- Dry ingredients – You will need all-purpose flour, baking powder and soda, sea salt, granulated sugar and powdered sugar for the frosting.
- Pumpkin puree – Use pure pumpkin puree or make your own from scratch if pumpkin is in season.
- Spices – I use garam masala or Chinese 5 Spice Powder.
- Butter – You will need unsalted, melted butter.
- Eggs – Use large eggs at room temperature.
- Cream cheese – For the base of the frosting you’ll need a regular, softened cream cheese.
- Maple syrup – Use pure maple syrup. I prefer to use a high quality version.
Recipe Variations and Dietary Swaps
- Shape – Turn this layered cake into either a bundt cake or small individual cupcakes.
- Nuts – Fold in some chopped pecans or walnuts into the cake batter for extra crunch.
- Spices – Mix into the flour mixture additional spices like ground cinnamon, ground cloves, ginger or nutmeg to boost that fall flavor even more.
- Caramel – Gently top the decorated frosting with a light drizzle of caramel.
How to Make Pumpkin Spice Cake
Tips for Success – For bakery-quality layers, use a serrated knife to trim the tops of each cake layer. This will make them easier to frost, too. Also, make sure to chill the frosting for about 15 minutes before decorating so that it stays firm on the cake.
Find the full Pumpkin Spice Cake recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Cover and store the leftover cake at room temperature for up to 1 day. You can also place any leftover slices in an airtight container and store in the fridge for up to 5 days.
- Freezing Leftovers – Wrap individual baked and unfrosted cake layers in saran wrap and freeze for up to 3 months. Make sure to thaw the frozen layers before assembling and decorating with the buttercream glaze.
Serving Suggestions
I love to serve this cake with a nice hot cup of coffee like this caramel macchiato.
If you’re serving this cake during the holidays, pair it with my apple cider recipe or this delicious chai tea.
Pumpkin Spice Cake Recipe
Video
Ingredients
For the Pumpkin Spice Cake:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons sea salt
- 1 1/2 tablespoons garam masala or pumpkin pie spice or Chinese 5 spice
- 1 1/2 cups brown sugar
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter melted
- 6 large eggs
- 28 ounces pure pumpkin puree about 3 cups
For the Maple Frosting:
- 16 ounces cream cheese
- 3 sticks unsalted butter
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 8-9 cups powdered sugar
Instructions
For the Pumpkin Spice Cake:
- Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans and set aside.
- Mix all the dry ingredients in a large bowl. Pour in the melted butter, pumpkin and eggs and beat (or whisk) until smooth.
- Divide the batter evenly among the three pans. Bake for 30-35 minutes until the top bounces back when pressed.
- Cool for 10 minutes then flip out of the pans and cool completely. Use a serrated knife to trim the top of each cake to make a level surface.
For the Maple Frosting:
- Place the cream cheese, butter, maple syrup and vanilla in a bowl. Beat until light and creamy. Slowly add the powdered sugar and beat until the desired consistency is reached. Refrigerate until ready to use.
To Assemble:
- Place one cake on a cake plate. Spread 1/3 of the frosting in a thick layer over the top. Add the second cake on top spread another 1/3 of the frosting. Top with the third cake. Place the remaining frosting in a piping bag with a decorative tip. Pipe stars over the top of the cake. Garnish with chopped nuts if desired.
Notes
Nutrition
Frequently Asked Questions
For cupcakes, I would increase the heat to 375 (for a higher dome) and bake for 20-24 minutes. This recipe would make about 18-24 cupcakes.
Just insert a toothpick and if it comes out clean, then it’s done and ready to remove from the oven!
I made this into a bundt cake, there was some batter left over so I made it into a loaf as well. We ate it without icing because we were so excited to try it and it is amazing! I plan to make this into cupcakes for my daughters 1st birthday party!
I’ve made this cake a few times now, and most recently for my daughter’s wedding. It always comes out delicious and moist. One of my favorite cakes to make! Thanks so much for sharing!