Name: Easy Pumpkin Spice Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 250 g plain flour; 200 g golden caster sugar; 100 g light brown sugar (packed); 1 teaspoon bicarbonate of soda; 1½ teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon freshly grated nutmeg; ½ teaspoon fine sea salt; 4 large eggs (at room temperature); 240 ml sunflower or vegetable oil; 400 g tinned pumpkin purée (not pumpkin pie filling); 2 teaspoons vanilla extract

There are certain weekends that demand a proper kitchen project; one that fills the house with the scent of nutmeg and cinnamon and asks you to slow down, measure carefully, and wait patiently. This Easy Pumpkin Spice Cake is that kind of baking — a cosy, sensory ritual that transforms a tin of pumpkin purée into something deeply comforting, with a crumb so tender it practically melts on the tongue. I’ve been making this for over 8 years, and it never disappoints; it’s the sort of cake that makes a grey autumn afternoon feel like a celebration.

Recipe Overview

Prep time: 20 minutes
Cook time: 40–45 minutes
Total time: 1 hour 5 minutes
Servings: 12 generous slices
Difficulty: Beginner-friendly

Why You’ll Love This Easy Pumpkin Spice Cake

The batter comes together in one bowl, meaning less washing up and more time enjoying the process.
It uses tinned pumpkin purée, so you can bake this any time of year without hunting for fresh pumpkins.
The crumb is exceptionally moist, thanks to the pumpkin and oil working together to keep every forkful soft.
That warm, spiced aroma will linger in your kitchen for hours, making the whole house feel snug and inviting.
It keeps beautifully for several days, and the flavour actually deepens after a day or two in the tin.

Easy Pumpkin Spice Cake

15 min prep · 40 min cook · 12 servings

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Ingredients You’ll Need

250g plain flour
200g golden caster sugar
100g light brown sugar, packed
1 teaspoon bicarbonate of soda
1½ teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon fine sea salt
4 large eggs, at room temperature
240ml sunflower or vegetable oil
400g tinned pumpkin purée (not pumpkin pie filling)
2 teaspoons vanilla extract

Tip: For the creamiest texture, bring your eggs to room temperature by leaving them out for 30 minutes before baking. Cold eggs can cause the batter to seize slightly, making the cake less tender.

How to Make Easy Pumpkin Spice Cake

Preheat the oven to 175°C (fan 160°C). Grease a 23cm round springform tin and line the base with a circle of parchment paper. The paper should sit flat and snug — run your fingers around the edge to be sure.
Whisk the dry ingredients in a large mixing bowl: flour, both sugars, bicarbonate of soda, baking powder, cinnamon, ginger, nutmeg and salt. Watch the spices bloom as they mix — the cinnamon will release a warm, woody scent that tells you it’s fresh.
In a separate jug or bowl, whisk the eggs until they look pale and frothy, about 30 seconds. Pour in the oil, pumpkin purée and vanilla extract. Stir until the mixture is a single, smooth sunset-orange pool with no streaks of egg white visible.
Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula, scraping the bottom and sides of the bowl. Stop as soon as you see no more flour — the batter will look thick, glossy and slightly billowy, like heavy cream about to turn.
Scrape the batter into the prepared tin and spread it level with the back of a spoon. Give the tin a gentle tap on the worktop to release any hidden air bubbles — you’ll hear a soft thud as they rise.
Bake for 40–45 minutes. After 35 minutes, check by inserting a skewer into the centre: it should emerge clean or with a few moist crumbs clinging to it, not wet batter. The top will be a deep golden brown, and the edges will have pulled away slightly from the tin. A gentle press in the centre should spring back without leaving an indent.
Cool the cake in the tin on a wire rack for 15 minutes. Run a knife around the edge, then release the springform clasp. Let the cake cool completely on the rack — the crumb continues to set as it cools, so be patient. The kitchen will smell of toasted spices and warm vanilla, a promise of what’s to come.

Tips From My Kitchen

Don’t overmix the batter. Once the flour meets the wet ingredients, gluten starts to develop. Overworking it will give you a dense, tough cake rather than a light, tender crumb. Fold just until the streaks disappear — a few small lumps are perfectly fine and will vanish during baking.
Use tinned pumpkin purée, not pumpkin pie filling. Pie filling contains added sugar and spices that will throw off the balance of this recipe. Look for 100% pumpkin purée, which is thick and earthy, with a deep orange colour and no sweetness.
Check your baking powder and bicarbonate of soda are fresh. To test, drop a teaspoon of baking powder into hot water — it should fizz vigorously. If it doesn’t, your cake won’t rise properly, and you’ll end up with a flat, heavy disc instead of a lofty sponge.
Let the cake cool completely before slicing. A warm cake is fragile and will crumble when you cut it. After testing this recipe five times, I finally got it just right by waiting the full cooling time — the texture firms up and the spices settle into a more rounded flavour.
Wrap leftovers well. Store the cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual slices in cling film and freeze for up to 3 months — they thaw beautifully at room temperature in about an hour.

Equipment You’ll Need

Stand mixer or hand mixer — though a sturdy whisk and elbow grease work just as well
23cm round springform baking tin
Parchment paper for lining the base
Large rubber spatula for folding
Wire cooling rack
Mixing bowls (one large, one medium)
Skewer or cake tester

Delicious Variations to Try

Spicy Version: Add ½ teaspoon of cayenne pepper and a pinch of black pepper to the dry ingredients. The warmth builds slowly on the palate, complementing the sweet pumpkin without overpowering it. Serve with a dollop of crème fraîche to balance the heat.
Vegan Option: Replace each egg with 3 tablespoons of aquafaba (the liquid from a tin of chickpeas) whisked until frothy. Use a neutral oil like rapeseed and ensure your caster sugar is vegan-friendly. The cake will be slightly denser but still beautifully moist and fragrant.
Different Protein: Stir 150g of toasted pecans or walnuts into the batter before baking. For a nut-free alternative, fold in 100g of pumpkin seeds and 50g of desiccated coconut — the seeds add a pleasing crunch and a hint of savoury depth.

What to Serve With Easy Pumpkin Spice Cake

A generous dollop of lightly whipped double cream, barely sweetened, to cut through the spice.
A drizzle of maple syrup over each slice for extra autumnal sweetness.
A steaming mug of chai tea or a simple black coffee — the bitterness balances the cake’s richness.
A spoonful of vanilla bean ice cream, letting it melt slowly into the warm crumb.

Still hungry for ideas? You might also love Pumpkin Coffee Cake Recipe, Christmas Spice Cake Eggnog Buttercream Frosting from our sister kitchens.

Frequently Asked Questions

Can I use fresh pumpkin instead of tinned purée?

Yes, but you’ll need to roast and purée the pumpkin first. Cut a small pumpkin in half, scoop out the seeds, roast at 190°C for about 45 minutes until tender, then scoop out the flesh and blitz until smooth. Drain any excess liquid through a sieve lined with muslin — fresh pumpkin can be much wetter than tinned, which may affect the cake’s texture.

Why did my cake sink in the middle?

A sunken centre usually means the cake was underbaked or the oven door was opened too early. Check your oven temperature with an independent thermometer, and resist opening the door for the first 35 minutes of baking. If the centre still sinks after following the recipe, reduce the oven temperature by 10°C and bake for an extra 5 minutes next time.

Can I make this cake gluten-free?

Absolutely. Swap the plain flour for a good-quality gluten-free blend that includes xanthan gum. The pumpkin adds moisture, so the cake remains tender and doesn’t dry out. I recommend weighing the flour rather than using cups for accuracy — gluten-free blends vary in density, and a scale ensures consistent results.

How do I know when the cake is fully baked?

Insert a wooden skewer or a thin knife into the centre of the cake — it should come out clean, with no wet batter clinging to it. The top should feel springy when pressed gently with a fingertip, and the edges will have begun to pull away from the sides of the tin. A slight crack on the surface is normal and adds to the rustic charm.

Can I add a cream cheese frosting?

Yes, a simple cream cheese icing works beautifully here. Beat 200g of full-fat cream cheese with 50g of softened unsalted butter, then sift in 150g of icing sugar and a teaspoon of vanilla extract. Spread it over the completely cooled cake, then chill for 20 minutes to set. The tangy frosting contrasts wonderfully with the sweet, spiced crumb.