This pumpkin cake recipe delivers all the cozy fall flavors you crave in the simplest possible way—no stand mixer, no fussy steps, and definitely no boxed mix. Just whisk your dry and wet ingredients separately, combine, and bake. The result is a tender, amber-hued cake that’s rich with pumpkin flavor and the warmth of cinnamon, ginger, and allspice.

Canned pumpkin purée keeps things easy (no need to roast and mash a pumpkin yourself), and Libby’s is our go-to—it’s thick enough to create a plush crumb without weighing the batter down. The tangy cream cheese frosting balances the sweetness beautifully, and a drizzle of maple syrup or sprinkle of toasted pecans on top takes it from simple to special.

Tips for perfect pumpkin cake

• Use canned pumpkin, not pumpkin pie filling. Pumpkin purée gives you pure pumpkin flavor without added sugar or spices.
• Two flours are better than one. Using a small amount of whole wheat flour in this pumpkin cake recipe gives it a hearty, robust autumnal flavor. If you prefer, you can swap it for more all-purpose flour—or go the other route and use rye, barley, or spelt flour for even more distinct flavors.
• Don’t skip cooling. Let the cake cool fully before frosting so the cream cheese layer stays smooth and fluffy.
• Use full-fat cream cheese. Lower-fat versions use gums and stabilizers that can give off flavors and textures. They also don’t whip as well. Also, make sure to use brick-style (we like Philadelphia cream cheese). Pre-whipped cream cheese (a.k.a. spreadable cream cheese) often has added oils to help it maintain that spreadable texture.
• Make it ahead. The cake can be baked 3 days in advance and stored tightly wrapped at room temperature. Frost just before serving.
• Optional upgrades: Garnish with chopped toasted pecans or a maple drizzle for texture and shine.
• Variations: Swap that square pan for a cupcake tin. This recipe will make about 12 pumpkin cupcakes; fill each well about ¾ full with batter and bake at the same temperature. Start checking for doneness at about 18 minutes. You can also use a 9” round cake pan.