Nothing feels more like fall than enjoying a slice of moist pumpkin cake. This light and fluffy cake is so easy to whip up and features a caramelized cinnamon sugar topping, so there’s no frosting required! Simply bake, slice, serve, and enjoy!

Pumpkin cake on spatula

When I’m craving a sweet and spicy pumpkin dessert, but don’t want to go through the effort of baking a pie or cheesecake, I whip up a batch of this cinnamon sugar pumpkin cake. This one-bowl dessert can be made from start to finish in just under an hour, making it the perfect last-minute treat to bring to parties or serve as an after-school snack. I’ve even been known to pair this cake with a tall glass of milk and enjoy it for breakfast on Saturday mornings along side my Pumpkin Chocolate Chip Bread! My favorite part about this easy pumpkin cake is the sweet and crispy cinnamon sugar topping. The granulated sugar caramelizes in the oven to create a topping so scrumptious, you won’t even miss having frosting!

Equipment You’ll Need

I like whipping up my cinnamon sugar pumpkin cake batter in a stand mixer, but if you don’t have one, don’t worry! You can make this moist and decadent fall cake using the most basic of kitchen tools. Just make sure that you have a large mixing bowl, a 9×9 baking pan, some measuring cups and spoons, and an electric hand mixer or a whisk and some elbow grease!

Ingredient Notes

  • Pumpkin Puree—Enhances this simple cake with a slightly sweet and earthy fall flavor. Also helps to add moisture.
  • All-Purpose Flour—Gives your finished cake a light and chewy structure.
  • Sugar—A blend of white and brown sugar gives this cake just the right amount of sweetness.
  • Eggs—Act as the binding agent to keep this cake light and fluffy instead of dense and crumbly.
  • Butter—Melted. Adds richness, flavor, and moisture to your finished pumpkin cake.
  • Leavening Agents—Both baking powder and baking soda will work together to give your cake just the right amount of rise.
  • Cinnamon—Adds a sense of warm spiciness that perfectly balances the natural sweetness of the pumpkin.
  • Vanilla—Just a splash will help to round out the other cozy fall flavors in this pumpkin cake.
Pumpkin Cake ingredients: pumpking puree, eggs, flour, sugar, spices, butter, vanilla

How to Make Cinnamon Pumpkin Cake

In a large mixing bowl, beat together the melted butter, brown sugar, and half of the white sugar until light and creamy.

    sugar in egg mixture

    Add the eggs and vanilla and continue mixing until completley mixed and smooth

    eggs and vanilla in creamed sugar

    Mix in the pumpkin puree until the mixture is smooth

    pumpkin puree in batter

    Add the flour, baking powder, baking soda, and half of the cinnamon. Gently fold the dry ingredients into the wet until no clumps remain

    flour and spice in batter

    Transfer the pumpkin cake batter into a well-greased baking pan and top with the remainder of the cinnamon and white sugar

    pumpkin cake batter in baking pan

    Bake until a toothpick inserted into the center of the cake comes out clean

    Baked pumpkin cake in pan

    Allow the cake to cool completely before slicing, serving, and enjoying

    Sliced pumpkin cake in pan

    Frequently Asked Questions

    What does baked pumpkin taste like?

    Once pumpkin is baked into a delicious dessert like this cinnamon sugar pumpkin cake, it takes on a natural sweet flavor that pairs perfectly with the subtle spiciness of the cinnamon. As the pumpkin bakes, it caramelizes and deepens the flavors found in the raw squash.

    Is pumpkin puree the same as canned pumpkin?

    Some people say yes, and some people say no. For the purpose of this cake recipe, we’re using the terms pumpkin puree and canned pumpkin interchangeably. To avoid adding too much sugar to your cake, we recommend using unsweetened canned pumpkin in this recipe; be careful not to accidentally add a can of pumpkin pie filling instead. Alternatively, you can make your own unsweetened pumpkin puree using a pie pumpkin. I dive a little deeper on the differences HERE

    Why is my pumpkin cake too moist?

    This is likely because you’ve added too much liquid  to your pumpkin cake batter. If you follow my easy pumpkin cake recipe, you should end up with a cake that is moist without being dense or soggy. However, if your eggs are larger than average or you inaccurately measure your dry ingredients, your cake batter will be runny and thin. If this happens to you, I recommend adding some additional all-purpose flour to the mixture before transferring it to your greased cake pan.

    How to Serve and Store Pumpkin Cake

    Because of the cinnamon and sugar mixture that tops this moist pumpkin cake, I find that it can be sliced and served without adding any frosting or toppings. However, if you’re looking for a way to make this cake extra special, try pairing it with a homemade cream cheese frosting or a topping of freshly whipped cream and chopped candied nuts. I also find that this pumpkin cake pairs nicely with a glass of milk or iced coffee as a fun breakfast treat.

    Any leftover pumpkin cake can be stored in an airtight container on the counter for up to five days or in the fridge for up to one week. Alternatively, you can wrap individual slices of this cake in a layer or two of plastic wrap and store it in the freezer for up to three months. I find that this cake is best enjoyed cold or at room temperature.

    Tips and Tricks to Make the Best Pumpkin Cake

    • Want to add more depth of flavor to your pumpkin cake? Try swapping out the cinnamon for a pumpkin pie spice blend. 
    • Love the natural sweetness of pumpkin? Add some extra earthy flavor to your finished cake by using a can of organic pumpkin puree instead of regular.
    • Want to make this pumpkin cake easier to transport and serve to a crowd? Bake your batter in a lined cupcake tin instead of a cake pan. This will also significantly speed up the baking time. Your pumpkin cupcakes should be done baking after about 15-20 minutes.
    Pumpkin Cake on plate

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    Pumpkin cake on spatula

    Pumpkin Cake

    Moist Flavorful Pumpkin Cake with Cinnamon Sugar Topping
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    Ingredients

    • 2 cups all-purpose flour
    • 1 cup salted butter melted
    • 1 cup brown sugar
    • 1 cup white sugar divided
    • 1 cup Pumpkin Puree
    • 3 large eggs
    • 2 tbsp ground cinnamon divided
    • 1 tsp baking powder
    • 1 tsp baking soda

    Instructions 

    • Pre-heat the oven to 350°F and coat a 9×9 baking pan in butter or nonstick cooking spray
    • Melt your butter in a microwave safe dish and transfer to a mixing bowl
    • Add the brown sugar and half the white sugar and whisk to combine
    • add the eggs and vanilla. Whisk again until the eggs are thoroughly beaten
    • whisk in the pumpkin puree until the batter is smooth
    • add your flour, baking soda, and baking powder and half the cinnamon to the mixing bowl and mix until smooth and no clumps.
    • Pour the batter into the greased 9×9 baking pan.
    • whisk the remaining cinnamon and sugar and sprinkle overtop the batter
    • Bake for 35 minutes or until you can cleanly remove a tooth pick from the center
    • Slice, Serve, and ENJOY!

    Notes

    • The cinnamon sugar topping helps give this cake that signature snickerdoodle feel. The cinnamon also compliments the flavor of the pumpkin perfectly.
    • This cake is light, moist, and full of flavor. We don’t usually top our cake with frosting, but if you are looking to then cream cheese frosting is a great place to start! You can use store bought or homemade cream cheese frosting.
    • If you only have unsalted butter then don’t worry! You just need to add a teaspoon of salt to the cake batter along with the other dry ingredients.
    • If you let your cake sit on the counter for a few minutes after it comes out of the oven then it will be much easier to slice. Just make sure you coat the pan well so that the bottom of the cake doesn’t stick to the pan.
    • You can store your leftover cake on the counter for up to 5 days. Make sure that you keep it tightly covered with plastic wrap or transfer it to an airtight container so that it does not dry out as fast.
    • You can enjoy your leftover cake at room temperature or zap it in the microwave for about 20 seconds. I never reheat more than one slice of cake at a time.

    Nutrition

    Calories: 495kcal, Carbohydrates: 71g, Protein: 5g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 314mg, Potassium: 198mg, Fiber: 2g, Sugar: 47g, Vitamin A: 4951IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 2mg

    Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.