Pumpkin Spice Cake

This Pumpkin Spice Cake is everything you love about pumpkin desserts — it is perfectly cinnamon-y and pumpkin spiced, it is wonderfully moist, and it is topped with a heavenly cream cheese glaze.  Believe it.  Then try it.  :)

Pumpkin Spice Cake Recipe | gimmesomeoven.com

I used to start baking with pumpkin in October.

Then last year it inched into mid-September.

But this year, as soon as the calendar flipped to September 1, I marched into the grocery store and bought a dozen cans of pumpkin.  Call me eager, call me impatient, call me paranoid about a pumpkin shortage (after 2 years ago), or call me brilliant.

The simple truth is — I love pumpkin!!!

And what better way to kick off the season this year than with this delicious Pumpkin Spice Cake.


Pumpkin Spice Cake Recipe | gimmesomeoven.com

This cake reminded me of all the many things I adore about baking with pumpkin.  Shall I make a list?

Pumpkin Spice Cake Recipe | gimmesomeoven.com

1) Minutes after going in the oven, my house started to smell a-mazing.  

You know how everyone is Instagramming their favorite pumpkin spice candles right now?  Yeah, I own a few of those too.  But none compare to the heavenly smell of a pumpkin bundt cake slowly baking in your oven.  And then that same smell lingering for days to come.  It’s the best!!!

2) Taste-testers appear from nowhere!

Speaking of Instagram, when I posed a photo of this cake fresh out of the oven, my phone filled up with a record number of offers for taste-testing.  I forgot how even the pickiest of eaters absolutely adore all things pumpkin.  It’s a good thing that I ended up making this cake twice for taste-testing, because there was a line!!

3) Pumpkin instantly makes it feel like Fall.

We may be in the middle of a ridiculous 100+ degree heat wave.  And my air conditioner may have decided to break down and take two days (twooooo dayyyyyys) to fix, making it nearly possible to bake this cake in the “oven” that is my loft.  And freaking pumpkins may have not hit the stores yet, causing me to pull out some old decor from storage for this photo shoot.  (Yeah, don’t look too closely, although now I’m sure you will — the Hobby Lobby special!)  But regardless of it all, taking a first bite of this pumpkin spice cake made the world instantly feel like September and Fall and all of the cozy memories the season brings.  Love it.

Pumpkin Spice Cake Recipe | gimmesomeoven.com

So if you’re ready for a delicious recipe to kick off your pumpkin baking season, or if you’re just ready to enjoy a fabulous pumpkin bundt cake any time of the year, this cake has my full pumpkin-loving recommendation.

Cheers to a great season ahead!

Pumpkin Spice Cake Recipe | gimmesomeoven.com

Pumpkin Spice Cake

This delicious pumpkin spice cake is topped with a rich cream cheese glaze that will have you cheering for pumpkin!


Pumpkin Spice Cake Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 2 1/2 cups all-purpose flour plus additional for dusting pan
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves (optional)
  • 1/2 tsp. salt
  • 1 (15 oz.) can pumpkin puree
  • 3/4 cup well-shaken buttermilk
  • 1 tsp. vanilla extract
  • 1 1/4 cups granulated sugar
  • 3 large eggs

Cream Cheese Glaze Ingredients:

  • 4 ounces cream cheese, softened
  • 1/4 tsp. vanilla extract
  • 1 cup powdered sugar (plus extra if needed)
  • 1-2 Tbsp. milk


To Make The Pumpkin Spice Cake:

Preheat oven to 350°F. Grease a bundt pan with cooking spray or butter, then sprinkle the entire surface with flour (or granulated sugar) and shake off the excess.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (optional), and salt until combined. Then in a separate bowl, stir together pumpkin, buttermilk and vanilla until combined.

Using an electric mixer, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and beat 1 minute, using a rubber spatula to scrape the bottom of the bowl so that everything is combined. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Do not overbeat.

Transfer batter into pan, and smooth the top of the batter with a spatula so that it is smooth. Bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a cooking rack for at least 20 minutes. Then invert cake onto a cooling rack or a cake platter. Top with cream cheese glaze when cooled, or dust with powdered sugar.

To Make The Cream Cheese Glaze:

Using an electric mixer, beat the cream cheese, vanilla, and powdered sugar together on medium low speed until combined. Add milk one tablespoon at a time, beating to combine, until the glaze reaches your desired consistency. If the glaze gets too thin, add in more powdered sugar.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Pumpkin Spice Cake Recipe | gimmesomeoven.com

Leave a Comment:


  1. Robyn | Add a Pinch — September 10, 2013 @ 9:07 am (#)

    This is gorgeous, Ali! I love pumpkin, too and can’t get enough of it this time of year!

  2. Racheal @ Running with Racheal — September 10, 2013 @ 9:25 am (#)

    What a beautiful, festive cake! Thanks for the recipe!

  3. Paula - bell'alimento — September 10, 2013 @ 9:57 am (#)

    Oh pumpkin spice is everything nice!

  4. Meredith in sock monkey slippers — September 10, 2013 @ 10:08 am (#)

    Pumpkin! Oh sweet mamma this looks amazing!

  5. Tessa @ Handle the Heat — September 10, 2013 @ 10:11 am (#)

    This cake is gorgeous! I love how thick and luscious the frosting looks. I was baking with pumpkin at 100°+ temperatures too, recently, but the heavenly aroma really does make it feel like fall! Pinned!

  6. Georgia @ The Comfort of Cooking — September 10, 2013 @ 10:40 am (#)

    I feel ya on the heat wave, Ali! That’s not gonna stop me from making this beauty of a bundt cake, though! It looks AMAZING. Love that drippy glaze!

  7. Amy @Very Culinary — September 10, 2013 @ 10:42 am (#)

    Our cakes should get married and make little pumpkin apple baby cakes!

  8. Emily @ Life on Food — September 10, 2013 @ 11:11 am (#)

    Pumpkin in August just seems kind of wrong but I am right there with you on September 1st. Bring on the pumpkin!

  9. DeLallo Foods — September 10, 2013 @ 11:22 am (#)

    YUM!!! I. LOVE. PUMPKIN. Perfect recipe for fall! Can’t wait to make this!

  10. Hannah @ CleanEatingVeggieGirl — September 10, 2013 @ 11:45 am (#)

    This is my favorite thing about Fall…all things pumpkin! :)

  11. sheila — September 10, 2013 @ 12:29 pm (#)

    Gimmmeee that!! love the bundt ; )

  12. dana — September 10, 2013 @ 12:49 pm (#)

    Girl this cake is PERFECTION! Gimme a slice. Now i know why your blog is called gimme some oven. Seriously. GIMME SOME OF THAT.

  13. marcie@flavorthemoments — September 10, 2013 @ 2:16 pm (#)

    This cake looks so moist and that cream cheese glaze is just the perfect icing on it. This looks just perfect!

  14. Des — September 10, 2013 @ 3:59 pm (#)

    This looks like pumpkin perfection! I just posted one with chocolate ganache but I am dying over this cream cheese glaze. Guess it’s time to make another cake!

  15. Maria — September 10, 2013 @ 4:04 pm (#)

    Save me a piece!

  16. sally @ sallys baking addiction — September 10, 2013 @ 4:13 pm (#)

    Seriously drooling. Ali, I am in love with pumpkin desserts. My aching for pumpkin treats started early this year too! Must be the cooler weather we’ve been having. Regardless, this cake is drop dead gorgeous and I am dying for a slice right now!

  17. Sues — September 10, 2013 @ 4:17 pm (#)

    This is such a beautiful cake!! I try to wait as long as possible for pumpkin, but I had my first pumpkin spice latte today. Don’t regret it, but it’s supposed to be 91 degrees tomorrow in Boston. Hello, summer :)

  18. Cassie | Bake Your Day — September 10, 2013 @ 4:36 pm (#)

    That drizzle looks incredible! I’m not quite ready for pumpkin but just mentioning how good your place smelled made me inch closer!

  19. Anna @ Crunchy Creamy Sweet — September 10, 2013 @ 4:37 pm (#)

    Gorgeous bundt cake, Ali! I am already baking with fall flavors too. Love how it makes the house smell. Pinning this beauty!

  20. Angelyn @ Everyday Desserts — September 10, 2013 @ 5:01 pm (#)

    Stunning! Yum, so fallish! Love this!

  21. Ashley | Spoonful of Flavor — September 10, 2013 @ 5:12 pm (#)

    Yes, this is everything I love about pumpkin desserts. Beautiful pics too!

  22. Katrina @ Warm Vanilla Sugar — September 10, 2013 @ 5:44 pm (#)

    This cake is dreamy! Pumpkin spice is always nice!

  23. Laura (Tutti Dolci) — September 10, 2013 @ 6:26 pm (#)

    Gorgeous, I love pumpkin spice and that fab glaze!

  24. Gaby — September 10, 2013 @ 8:15 pm (#)

    Pretty sure it’s never too early for something this delicious!!

  25. Tracey — September 10, 2013 @ 8:39 pm (#)

    That cream cheese glaze is seriously calling my name – it looks so thick and rich and delicious! I haven’t started my pumpkin baking yet, but when I do this is going on my list!

  26. Stacy | Wicked Good Kitchen — September 10, 2013 @ 8:41 pm (#)

    Gorgeous Pumpkin Spice Bundt Cake, girl! Nothing like the smell of pumpkin spice goodness baking in the oven. Thanks for sharing. Pinning!

  27. Dorothy @ Crazy for Crust — September 10, 2013 @ 8:50 pm (#)

    Super gorgeous Ali! Pumpkin is the best thing EVER.

  28. Mary-Clay @ Cooking with the King — September 10, 2013 @ 9:08 pm (#)

    I’m trying desperately to wait until autumn to make something pumpkin-y… this isn’t making it any easier! Yummy!

  29. Tieghan — September 10, 2013 @ 9:12 pm (#)

    Stunning, gorgeous and so what I am in the mood for these days! That glaze looks perfect!

  30. Melissa @ Bless this Mess — September 10, 2013 @ 10:12 pm (#)

    Mmmmm. I think I might make this tonight and eat if for breakfast. Cream cheese and pumpkin? It’s practically health food!

  31. Anne [A Squared] — September 11, 2013 @ 8:27 am (#)

    I LOVE this idea! Filing it away for a pre-Thanksgiving app recipe.

  32. Kathryn — September 11, 2013 @ 11:10 am (#)

    It’s such a shame that we don’t really use pumpkin much over here; this cake looks just delicious especially with that cream cheese frosting!

  33. Meredith in sock monkey slippers — September 11, 2013 @ 12:44 pm (#)

    Deer goodness! This is over the top delish!

  34. Shelly (Cookies and Cups) — September 15, 2013 @ 5:24 pm (#)

    ooh! pumpkin cake is always so yummy!

  35. Meg Jones | The Spatularette — September 23, 2013 @ 7:29 am (#)

    I made this and brougt it along on my end of summer glamping trip this weekend. Loved the pumpkin, but the glaze really stood out. We inhaled it for breakfast both mornings, but luckily there was one slice left to bring to work for breakfast this morning. Another great recipe!

  36. Suzi — September 25, 2013 @ 6:22 pm (#)

    I made this cake on Thursday, Sept 19. By Monday, the 23, it was super moist and by Tuesday it was inedible – so so soggy. Like pudding sort of. It was very strange and I had to throw about a quarter of the cake out. (I was keeping it at room temp.)

    That said, this cake is DELICIOUS! I really went crazy for it. Such good, deep fall flavors. Yum. I was so disappointed to have to toss it, but the mouthfeel was just.. shudder. So stranger. And it developed a real vegetal flavor too. So I would just warn people that this has a short shelf life! It was really good for 3-4 days and then went downhill fast after that.

    • Cyndi — November 3, 2013 @ 8:49 pm (#)

      If you want it to last longer, don’t ice it, just put icing on each piece as you serve it. I make a lemon cake with lemon icing that has cream cheese as a base, if I want the cake to last several days, I can keep the cake in a cake taker on the counter and keep the icing in a bowl in the fridge, to serve I just plop a spoonful of the icing on top of each slice and it is as good as the day I made it. Cream cheese icing will definitely make a cake soggy within a few days if it is iced completely the day it’s made.

  37. kim — September 28, 2013 @ 12:00 am (#)

    I made this cake tonight and it was so good. The whole family loved it.

  38. Randi — September 28, 2013 @ 7:34 pm (#)

    Can I use pumpkin spice mix, instead of all the individual spices?

  39. Christine — October 7, 2013 @ 7:26 pm (#)

    This is a great recipe! I made it for the first time ever this past weekend (for my husband’s family get-together) and everyone RAVED about it. It was fantastic! Definitely a hit that I will be making again.

  40. FM — October 15, 2013 @ 11:54 pm (#)

    I made the cake using a 9×13 inch glass pan and it turned out great. I omitted the frosting to cut calories and I have to say that my family loves it just the way it is. Thank you for such a lovely pumpkin recipe.

  41. sherika — October 17, 2013 @ 5:19 pm (#)

    I made this for my son’s party and it totally disappeared

  42. Janet — November 11, 2013 @ 6:52 pm (#)

    I have been making pumpkin stuff for a few weeks now!! I love it!! I have made several loaves of the pumpkin beer bread (with pumpkin ale). This cake is next!! I give a lot of stuff away to friends — they always love it when I am cooking!!
    Love your website!!!

  43. Sara — November 14, 2013 @ 3:44 pm (#)

    Just made this- now waiting in agony until family geta home to share!! I samples the icing and it’s DELICIOUS! Thank you for the great recipe :-)

  44. Sarah — November 20, 2013 @ 11:04 pm (#)

    Thinking of making this for Thanksgiving. It seems like it can be prepared the day before, right? What’s the best way to store it so it stays fresh? Thanks!!!

  45. Steffi — November 8, 2014 @ 9:56 pm (#)

    Made this for dessert tonight, and it was wonderful! I’m not a huge fan of cream cheese frosting, so I did a spice glaze instead, but the cake itself was fluffy, soft, and delicious! I will definitely be making it again.

  46. Pam — November 12, 2014 @ 8:34 pm (#)

    Hi Ali – I’m working on a Thanksgiving dessert recipe roundup for my blog and I’d love to include your Pumpkin Spice Cake. (You can see an example of one of my roundups here:http://www.leavesandstitches.com/weekend-pinspiration-shade-garden/). Would you mind if I include your recipe? I’d include your photo and a link back to your post.

    Thanks so much!


  47. Katie Martin — October 29, 2015 @ 10:44 am (#)

    How do you make your frosting look so perfect and beautiful?! I’m impressed. I am making a bundt cake tonight and trying to figure out how to frost it with the cream cheese icing recipe I have, or if I even should ice it at all.

    • Ali — November 4, 2015 @ 5:16 pm (#)

      I honestly just use a kitchen spoon to spread it around! But you can also buy all sorts of cake decorating spatulas to help. :)

  48. Melissa Soden — November 4, 2015 @ 2:10 pm (#)

    I am making this for our Volleyball Banquet today. Very excited to share. Using fresh pumpkin. Hope it turns out. I do strain it for a while so it is not too runny. Wish me luck.

    • Ali — November 4, 2015 @ 2:25 pm (#)

      Hope it turns out well! Enjoy!


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