Pumpkin Spice Cake Recipe

Every autumn, the scent of cinnamon, nutmeg, and pumpkin seems to drift through my kitchen like a warm hug. This Pumpkin Spice Cake Recipe was born on one of those crisp October Saturdays when the leaves were blazing red and gold, and my little ones were gathered around the table with mugs of warm cider. I remember pulling this spiced cake out of the oven, its crumbly streusel top bubbling ever so slightly, and everyone leaning in just to get the first slice.

It’s the kind of bake that brings the family closer — a soft, moist pumpkin center wrapped in sweet spice and topped with buttery crumbles. Whether you’re planning a fall brunch or simply craving something homey and beautiful, this cake fills the kitchen with the flavors of fall and a whole lot of love.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

This Pumpkin Spice Cake Recipe is your perfect fall baking companion — moist, comforting, and full of classic autumn flavor. It brings together pumpkin puree, maple syrup, and warm spices in a way that feels indulgent but also homey.

The recipe is easy to follow, making it great for beginner bakers or a quick weeknight treat. You don’t need a mixer — just a bowl and a spoon will do. It bakes up tender and fluffy every time.

The cinnamon streusel crumb on top is delightfully sweet with just the right touch of crunch. It turns this cake into a cozy, bakery-style treat without extra effort.

This cake is family-friendly and perfect for brunches, bake sales, or quiet coffee breaks. It’s also easy to make gluten-free or dairy-free with simple swaps.

Ready in under 45 minutes, it’s a wonderful go-to for spontaneous cravings or weekend baking therapy.

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Ingredient Overview

This Pumpkin Spice Cake Recipe celebrates the comforting flavors of fall with simple ingredients that work magic together. Soft pumpkin, warm maple, and golden streusel make this cake taste like a hug in dessert form.

• All-Purpose Flour: The base of both the cake and crumb topping. Use gluten-free flour if needed.

• Canned Pumpkin: Adds rich flavor and moisture without making the cake heavy.

• Brown Sugar: Brings deep sweetness and caramel tones.

• Cinnamon & Pumpkin Pie Spice: Classic autumn spices for warmth and aroma.

• Baking Powder & Salt: Help the cake rise beautifully and balance flavor.

• Canola Oil: Keeps the cake soft and moist. You can sub with melted coconut oil or applesauce.

• Maple Syrup: Adds a natural, earthy sweetness that pairs perfectly with pumpkin.

• Milk: Use dairy or non-dairy milk like oat or almond. Buttermilk works great too.

• Butter (for topping): Cold and cubed to create the perfect crumbly streusel.

Styling Tip: Sprinkle powdered sugar or a light glaze after baking for a pretty finish.

Step-by-step Instructions

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F. Grab a 9×9 baking dish and lightly grease it with nonstick spray or line it with parchment paper. This simple step ensures your Pumpkin Spice Cake Recipe releases beautifully once baked.

Step 2: Make the Streusel Topping

In a small bowl, mix ¼ cup flour, ¼ cup light brown sugar, and 1 tablespoon cinnamon. Add in 4 tablespoons cold butter and use a fork to press and blend until crumbly. Set aside. This topping gives your Pumpkin Spice Cake Recipe that irresistible bakery-style finish.

Step 3: Whisk the Dry Ingredients

In a large bowl, combine 2 cups all-purpose flour, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, and ½ teaspoon salt. Stir well to evenly distribute the spices and leavening. These cozy flavors are the soul of any pumpkin spice cake.

Step 4: Blend the Wet Ingredients

In a separate medium bowl, whisk together 1 cup canned pumpkin, ½ cup oil, ½ cup brown sugar, ¼ cup maple syrup, and ¼ cup milk. Mix until fully smooth. The pumpkin in this Pumpkin Spice Cake Recipe adds moisture and richness.

Step 5: Combine Wet and Dry

Pour the wet mixture into the bowl of dry ingredients. Gently fold together using a spatula or wooden spoon. Be careful not to overmix — just until the flour disappears. Overmixing can make the cake dense instead of tender.

Step 6: Fill the Pan

Spoon the batter evenly into your prepared baking dish and smooth the top. Now generously sprinkle the crumb topping over the batter, covering every inch for a satisfying crunch in each bite.

Step 7: Bake to Perfection

Slide your cake into the oven and bake for 35–40 minutes. Check with a toothpick — it should come out mostly clean with a few moist crumbs. If it’s too wet, give it 5 more minutes.

Tip: If baking in a bundt pan, extend bake time to 45 minutes. For muffins, reduce to 20 minutes.

Step 8: Cool and Serve

Allow the cake to cool in the pan for at least 15 minutes before slicing. This lets the structure set and makes cutting cleaner and easier. Serve warm or room temp — either way, this Pumpkin Spice Cake Recipe will be a fall favorite.

Pro Tips

For the perfect crumb in your Pumpkin Spice Cake Recipe, don’t overmix the batter. Gently fold wet and dry ingredients until just combined to avoid a tough or dense cake texture.

Use room-temperature milk and pumpkin. Cold ingredients can seize up melted butter or oil, affecting the smooth texture we want in this moist pumpkin spice cake.

Chill your streusel topping in the fridge while preparing the batter. Cold butter helps create that irresistible crumbly texture that defines this Pumpkin Spice Cake Recipe.

Bake your cake on the center oven rack for even heat distribution. If the top browns too quickly before the center is cooked, loosely tent foil over it.

Make it ahead! This cake stays tender for days. Wrap tightly and refrigerate, or freeze slices for up to two months. Reheat slightly for that just-baked aroma.

Want more cozy fall ideas? Check out our comforting fall dessert recipes to pair with your favorite spice cake bakes.

Variations

To make your Pumpkin Spice Cake Recipe dairy-free, use almond or oat milk and swap the butter with a plant-based alternative. The result is still wonderfully soft and flavorful.

Add a handful of chopped pecans or walnuts to the streusel topping for an extra crunchy bite and a toasty depth that enhances the warm spices.

Turn your pumpkin cake into muffins for easy on-the-go breakfasts. Just scoop into a muffin tin and bake for 18–20 minutes — they’re tender and totally packable.

Want a fancier twist? Bake your Pumpkin Spice Cake Recipe in a bundt pan and drizzle with a light cinnamon glaze. It makes a lovely centerpiece for brunch.

This cake also adapts well to mini loaves. For gifting or portion control, see how we do it in our mini loaf pan cakes recipes collection.

Frequently Asked Questions

Serving Suggestions

This Pumpkin Spice Cake Recipe pairs beautifully with a steaming mug of chai, hot cider, or a pumpkin cream cold brew for a fall-inspired treat. Serve it warm for weekend brunch, or slice it up for cozy afternoon coffee breaks with friends. It’s right at home on a Thanksgiving dessert table alongside our crowd-favorite Pumpkin Snickerdoodle Cookies or as a sweet finale to a hearty autumn dinner. Want to dress it up? Add a simple cinnamon glaze or a dollop of whipped cream and a sprinkle of nutmeg.

Conclusion

Whether you’re baking for the season or simply craving something deeply comforting, this Pumpkin Spice Cake Recipe brings all the cozy charm of fall straight to your kitchen. It’s simple to make, endlessly flexible, and always crowd-pleasing. And the best part? It’s perfect for sharing. From family breakfasts to festive gatherings, this cake has a way of turning everyday moments into warm memories.

I hope you try this recipe and love it as much as we do. If you bake it, leave a comment and tell me how it turned out! I’d love to hear your twists, tips, or how you made it your own. Don’t forget to share your version on Instagram or Pinterest and tag us — we’re always thrilled to see your creations!

From my kitchen to yours — happy cooking!