Homemade Pumpkin Spice Cake

My love affair with pumpkin spice cake began three falls ago, all thanks to my neighbor Sarah. I was out walking the dog when the smell hit me—something warm and spiced floating out her kitchen window. I followed my nose straight to her doorstep and basically begged for a taste. She laughed and handed me a slice that was still warm. I’ve been hooked ever since.

Now I bake this cake every weekend from the first chilly day in October to the last twinkle light in December. The smell alone draws my kids to the kitchen before it’s even out of the oven. It’s soft, perfectly spiced, and somehow tastes like every good fall memory rolled into one. I’ve played with the recipe over the years, but this version? This one’s the keeper.

Love Pumpkin Recipes? Try my Pumpkin Dump Cake and Pumpkin French Toast Casserole.

❤️ Why You’ll Love This Recipe

Listen, I’ve made A LOT of pumpkin cakes in my day, and most of them end up dense, dry, or tasting like cardboard with cinnamon. This one? It’s so ridiculously moist that people literally ask me what my secret is. The spice blend hits just right – not too cinnamon-heavy like store-bought versions, and it stays soft for literally five days (though mine never lasts past two). My teenage son, who usually lives on pizza rolls, asks me to pack slices in his lunch!

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📝 Ingredient List

Dry Ingredients:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• Pinch of cloves

Wet & Mix-In Ingredients:

• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• ½ cup avocado oil (or canola/vegetable oil)
• 2 large eggs
• 1 cup canned pumpkin purée
• 1 teaspoon vanilla extract
• ½ cup raisins (optional, but traditional in Tori’s version)

Substitution Notes: Ran out of avocado oil? Just grab whatever neutral oil you’ve got – canola, vegetable, even light olive oil works fine. The raisins are totally optional (my husband picks them out anyway), but honestly, they get all plump and sweet during baking and add this amazing chewy texture. Swap them for mini chocolate chips if you want to make the kids extra happy, or chopped walnuts if you’re feeling fancy.

🔍 Why These Ingredients Work

Okay, so here’s what I learned after ruining approximately seventeen pumpkin cakes: the pumpkin purée isn’t just flavor, it’s moisture insurance. Combined with oil instead of butter, you get this incredible tender crumb that doesn’t go stale overnight like butter cakes do. The spice mix took me forever to perfect – most recipes go crazy with cinnamon and forget about the other players. That tiny pinch of cloves? Game changer. The brown sugar adds this subtle molasses depth that makes people think you’re some kind of baking genius when really you just followed the ratios.

Essential Tools and Equipment

• Large mixing bowls (2)
• Wire whisk
• 9×5-inch loaf pan
• Measuring cups and spoons
• Rubber spatula for folding
• Toothpick or cake tester
• Wire cooling rack

👩🍳How To Make Pumpkin Spice Cake

1. Preheat and Prep (5 minutes): Crank that oven to 350°F and butter up your 9×5 loaf pan like your life depends on it. I learned the hard way that skimping on the grease means half your cake stays stuck to the pan – not cute.
2. Mix the Dry Ingredients (5 minutes): Dump all your dry stuff in one bowl – flour, baking powder, all those gorgeous spices, and salt. Whisk it around until it looks uniform because nobody wants a bite of straight cinnamon powder.
3. Combine the Wet Ingredients (5 minutes): Grab another bowl and throw in both sugars, oil, eggs, that beautiful orange pumpkin, and vanilla. Whisk until it’s smooth and looks like cake batter should look.
4. Bring It All Together (5 minutes): Now comes the part where people mess up – dump your dry ingredients into the wet ones and fold gently with a spatula. Stop the second you can’t see flour streaks. Seriously, stop. Toss in those raisins if you’re using them.
5. Into the Pan: Scrape every bit of that batter into your pan and smooth the top so it bakes evenly.
6. Bake to Perfection (60 minutes): Stick it in the oven and set your timer for 55 minutes, then start checking with a toothpick. Mine usually needs the full hour but ovens are weird.
7. Cool with Patience (10 minutes): This is torture but let it sit in the pan for 10 minutes before flipping it out. Trust the process.

Tips from Well-Known Chefs

Ina Garten’s Golden Rule: “Always bring your eggs to room temperature before baking – it creates a smoother batter and better texture.”

Mary Berry’s Wisdom: “Don’t be tempted to open the oven door for the first 45 minutes of baking. Let the cake set properly!”

❗ You Must Know

Personal Secret: Here’s my game-changing tip – I always tap my measuring cup of flour on the counter and level it with a knife. Too much flour will make your pumpkin spice cake dense and dry, and nobody wants that! Also, make sure your pumpkin purée is the plain stuff, not pumpkin pie filling with added spices.

💡 Pro Tips & Cooking Hacks

• The Toothpick Test: Start checking for doneness around the 55-minute mark. Every oven is different, and you don’t want to overbake this beauty!
• Oil vs. Butter: The oil in this recipe is what keeps the cake incredibly moist for days. Don’t substitute butter here – trust the process!
• Spice Freshness Matters: If your ground spices have been sitting in your cabinet since 2019, it’s time for an upgrade. Fresh spices make all the difference in that warm pumpkin spice flavor.
• Room Temperature Ingredients: While the recipe is forgiving, room temperature eggs mix more easily and create a better texture.

🎨 Flavor Variations & Suggestions

Chocolate Lover’s Version: Fold in ½ cup mini chocolate chips instead of raisins for a decadent twist.

Nutty Delight: Add ½ cup chopped toasted pecans or walnuts for extra texture and fall flavor.

Cream Cheese Glaze: Mix 4 oz softened cream cheese, 1 cup powdered sugar, 2 tbsp milk, and ½ tsp vanilla for an indulgent topping.

Maple Twist: Replace ¼ cup of the granulated sugar with pure maple syrup for deeper autumn flavor.

⏲️ Make-Ahead Options

This pumpkin spice cake is actually better the day after baking – the flavors meld together beautifully! You can bake it up to 3 days ahead and store it wrapped tightly at room temperature.

For longer storage, wrap the completely cooled cake in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature when you’re ready to serve.

Recipe Notes & Baker’s Tips

The beauty of this recipe is in its simplicity – no fancy techniques required! The key is gentle mixing and not overbaking. If you’re at high altitude (above 3,000 feet), reduce the baking powder to 1½ teaspoons and increase the flour by 2 tablespoons.

I’ve made this cake dozens of times now, and it’s foolproof every single time. Even my teenager, who claims he doesn’t like “healthy” ingredients, devours this cake!

🍽️ Serving Suggestions

This pumpkin spice cake is incredibly versatile! Serve it warm with a pat of butter for breakfast, dust it with powdered sugar for an elegant dessert, or top it with vanilla ice cream and a drizzle of caramel sauce for the ultimate fall treat.

It pairs beautifully with:

• Hot coffee or chai tea
• Vanilla ice cream or whipped cream
• A light dusting of cinnamon sugar
• Cream cheese frosting for special occasions

I hope this becomes a new go-to in your kitchen. There’s something so satisfying about pulling a homemade pumpkin spice cake from your oven and watching your family’s faces light up!

Sending warm bowls and full hearts from mine to yours 🍽️

🧊 How to Store Your Pumpkin Spice Cake

Room Temperature: Store covered or wrapped tightly for up to 4 days. The cake actually improves with time as the flavors develop!

Refrigerator: Will keep for up to 1 week wrapped in plastic wrap.

Freezer: Wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.

Reheating: If you want to serve it warm, microwave individual slices for 15-20 seconds or warm the whole loaf in a 300°F oven for 10 minutes.

⚠️ Allergy Information

Contains: Gluten (wheat flour), eggs

Dairy-Free: This recipe is naturally dairy-free when made as written!

Gluten-Free Substitution: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Egg-Free Option: Try using 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes).

❓Questions I Get Asked A Lot

Can I omit the raisins?

Absolutely! While they add chewy sweetness and texture, the pumpkin spice cake is delicious without them. Try mini chocolate chips or chopped pecans instead.

Can I use vegetable oil instead of avocado oil?

Yes! Canola or vegetable oil works perfectly. Any neutral-flavored oil will do the trick.

Is this a breakfast bread or a dessert cake?

It’s the perfect hybrid! This pumpkin spice cake straddles both worlds beautifully – perfect for breakfast with coffee or as a cozy autumn dessert.

Can I substitute gluten-free flour?

With a good 1:1 gluten-free flour blend, absolutely! Just measure it the same way as regular all-purpose flour.

Why is my cake dry?

Usually this happens from too much flour or overbaking. Make sure to measure flour correctly (spoon and level) and check for doneness around 55 minutes.

Can I double this recipe?

Sure! Use two loaf pans or one 9×13-inch pan. Baking time may vary, so check for doneness with the toothpick test.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your pumpkin spice cake turned out and any creative variations you tried. Did you go with the raisins or switch them up? Share your photos too – nothing makes me happier than seeing your baking successes!