Better Than Fall Pumpkin Cake

Pumpkin season just got a whole lot sweeter. This Better Than Fall Pumpkin Cake is rich, moist, and filled with all the warm spices you crave as the weather cools down. Topped with a luscious cream cheese frosting (or a drizzle of caramel, if you’re feeling extra indulgent), it’s the perfect dessert to celebrate fall gatherings, holidays, or just a cozy night in.

The best part? It’s an easy, no-fuss recipe that delivers big flavor without complicated steps. If you love pumpkin pie but want something a little more cake-like, this recipe will win you over bite after bite.

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🎃 Better Than Fall Pumpkin Cake Recipe

Ingredients

FOR THE CAKE:

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 2 tsp ground cinnamon

• 1 tsp ground nutmeg

• ½ tsp ground ginger

• ½ tsp ground cloves

• 1 cup granulated sugar

• 1 cup brown sugar, packed

• 1 cup vegetable oil (or melted butter)

• 4 large eggs

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

• 1 tsp vanilla extract

FOR THE FROSTING:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp milk, if needed for consistency

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Instructions

1. Prepare the Oven

   • Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or line with parchment).

2. Mix the Dry Ingredients

   • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.

3. Make the Batter

   • In a large bowl, beat together sugars and oil until combined.

   • Add eggs one at a time, mixing well. Stir in pumpkin puree and vanilla.

   • Slowly fold in dry ingredients until just combined (do not overmix).

4. Bake the Cake

   • Pour batter into the prepared pan.

   • Bake 35–40 minutes, or until a toothpick comes out clean.

   • Cool completely before frosting.

5. Prepare the Frosting

   • Beat cream cheese and butter until smooth.

   • Gradually add powdered sugar and vanilla, mixing until fluffy.

   • If frosting is too thick, add milk 1 tbsp at a time.

6. Frost & Serve

   • Spread frosting over cooled cake. Slice and enjoy!

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Tips for the Best Pumpkin Cake

• Use pumpkin puree (not pumpkin pie mix) for the right texture.

• Don’t overmix — this keeps the cake tender and moist.

• For extra depth, substitute part of the oil with applesauce for a lighter twist.

• Add chopped pecans or walnuts for crunch.

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