Go Back
A frosted three-layer pumpkin spice cake on a white cake stand with a slice removed, showing layers of spiced cake and cream cheese frosting, with a single slice on a white plate in the foreground.

The Best Pumpkin Spice Layer Cake Recipe (Moist, Never Gummy)

A moist, from-scratch fall cake with real pumpkin flavor and cream cheese frosting. This homemade pumpkin spice layer cake explains exactly why pumpkin cake turns gummy and how to fix it.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 28 minutes
Total Time 1 hour 3 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Spice Cake Layers
  • 2 3/4 cups cake flour spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 (15 oz) can pumpkin puree about 1 3/4 cups before reducing, cook down to about 1 1/4 cups
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup neutral oil
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 3 to 4 tbsp milk added as needed
Cream Cheese Frosting
  • 16 oz cream cheese softened
  • 1 cup unsalted butter softened
  • 5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 pinch salt

Equipment

  • 3 8 or 9 inch round cake pans For the classic layer cake height
  • 1 KitchenAid stand mixer or hand mixer For creaming and frosting
  • 1 Fine-mesh strainer For draining and reducing the pumpkin puree
  • 1 Digital kitchen scale For accurate flour measurement
  • 1 Offset spatula For smooth frosting application
  • 1 Cake turntable For even, professional frosting

Method
 

  1. Cook the full can of pumpkin puree (about 1 3/4 cups) in a saucepan over medium heat, stirring frequently, for 8 to 10 minutes until thickened, slightly darker, and reduced to about 1 1/4 cups. Cool completely.
    A glass bowl filled with cooked, thickened pumpkin puree on a wooden countertop.
  2. Preheat oven to 350 degrees F. Grease and flour three cake pans and line the bottoms with parchment rounds.
    Three round metal cake pans greased, floured, and lined with parchment rounds on a wooden countertop.
  3. Whisk the cake flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl.
    A medium glass bowl filled with mixed dry cake flour and spices on a wooden countertop.
  4. In a large bowl, whisk the cooled reduced pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
    A large glass bowl filled with smooth, blended pumpkin wet ingredients on a wooden countertop.
  5. Fold the dry ingredients into the wet mixture just until no flour streaks remain. Mix in the milk, one tablespoon at a time, if the batter needs loosening.
    A large glass bowl containing blended pumpkin cake batter on a wooden countertop.
  6. Divide the batter among the three pans and bake for 26 to 30 minutes, until a toothpick comes out clean.
    Three round cake pans filled with pumpkin spice cake batter on a wooden countertop, ready for the oven.
  7. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
    Three baked pumpkin cake layers cooling on a wire rack set on a wooden countertop.
  8. Beat the cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla, cinnamon, and salt until fluffy.
    A glass bowl filled with smooth, fluffy cream cheese frosting sprinkled with cinnamon on a wooden countertop.
  9. Frost between each layer, apply a thin crumb coat, refrigerate for 20 minutes, then apply the final coat of frosting.
    A fully frosted pumpkin spice layer cake on a white cake stand, decorated with pecans, a dried orange slice, and a sprig of rosemary.
  10. Slice and serve, or refrigerate until ready to serve.
    A sliced pumpkin spice layer cake on a white cake stand with a single slice on a plate, alongside a knife and a bowl of cinnamon sticks on a wooden countertop.

Notes

  • Reduce the pumpkin puree on the stovetop before using. Start with the full can (about 1 3/4 cups) and cook it down to about 1 1/4 cups. This is the single most important step in the recipe.
  • Add the milk back in gradually if the batter feels stiffer than a normal cake batter, since reducing the puree removes some of its water.
  • Strain a watery can of pumpkin puree before measuring.
  • Use plain pumpkin puree, never pumpkin pie filling.
  • Store refrigerated up to 5 days. Bring to room temperature before serving.