This moist single layer pumpkin cake is the perfect size for two people to share. The cake batter is made in just one bowl, takes 5 minutes to prep, and is ready in under 1 hour! Not only is real pumpkin and pumpkin pie spice used, but it's also topped with my homemade pumpkin buttercream.
One fellow home baker, Judy, says: "This is the most moist and soft pumpkin cake I have ever tasted. It tastes just like pumpkin pie, but it's cake!
Why You'll Love This One Layer Cake
- Pure pumpkin flavor. The best pumpkin desserts, like with my easy homemade pumpkin cupcakes, are made with real pumpkin. 1 cup of pumpkin puree is used in the batter, along with pumpkin spice seasoning.
- Moist texture. Like in my one layer chocolate cake recipe, oil helps to create a very moist and soft crumb. The way the cake sticks to your fork when you go for a bite means it's really moist!
- Easy to make. The cake is quickly made in just one mixing bowl. The same is true with my other single layer cakes like this small carrot cake and one layer vanilla cake.
- Perfect weeknight treat. Because this cake takes less than 1 hour from start to finish, it's easy to make on a weeknight. It makes 8 small slices and is just the right size for 1-2 people to share.
Jump to:
If you are a fellow home baker like me, sometimes you don't have time to make a whole layered cake. That's why this small pumpkin cake recipe is perfect!
I also have this pumpkin olive oil cake that's made in a 9x13 inch sheet pan if you need a larger cake to feed a crowd.
Ingredients for Easy Pumpkin Cake
- Pumpkin Puree: Do not use pumpkin pie filling. Real pumpkin is needed to create the best pumpkin flavor.
- Oil: I use vegetable oil, but you could also use canola or olive oil.
- Spices: A mixture of both cinnamon and my homemade pumpkin pie spice are used.
See the recipe card for the full ingredients list and the exact amounts.
Recipe Variations
Pumpkin pairs well with so many other flavors. Instead of a pumpkin frosting you could make:
- Easy chocolate buttercream frosting: Personally, I love chocolate and pumpkin together.
- Homemade maple buttercream. Maple adds another warm flavor to compliment the pumpkin spice.
- Classic cream cheese frosting: It's no secret that cream cheese and pumpkin are a perfect flavor pairing. So you could never go wrong with this combination!
- Salted caramel frosting recipe. Another favorite that would go so well with this cake!
- Marshmallow fluff frosting.
How to Make One Layer Pumpkin Cake
Step 1: In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until fully combined.
Step 2: Add the flour, pumpkin pie spice, baking powder, cinnamon, and salt and whisk just until everything is combined.
Step 3: Scrape the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Allow the cake to cool in the pan for 30 minutes before removing and placing it on a wire rack.
Small Batch Pumpkin Buttercream Frosting Recipe
Step 4: In the bowl of a stand mixer, beat the butter on high speed until smooth.
Add the powdered sugar, pumpkin puree, vanilla extract, pumpkin spice, and cinnamon and mix on low speed until combined.
Step 5: Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
Storing & Freezing
To store, place the leftover cake slices in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
To freeze, wrap the unfrosted cake in plastic wrap two times and place in a freezer safe bag.
You can also freeze individual slices of this cake that's already been frosted by also wrapping in plastic wrap and placing into a freezer bag. Keep frozen for up to 2 months.
Professional Home Baking Tips
- Cake Pan: Use either an 8-inch or 9-inch cake pan. Line the pan with parchment paper and non-stick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Real Pumpkin: Use pumpkin puree, not pumpkin pie filling. You could even use homemade pumpkin puree.
Recipe FAQs
You can get 8 small cake slices from this recipe. It's ideal for 2-4 people.
I have so many easy pumpkin recipes you can use your leftover pumpkin puree for, including pumpkin spice latte cupcakes, easy pumpkin s'mores cookies, and baked pumpkin spice donuts.
📖 Recipe
Moist Single Layer Pumpkin Cake
Equipment
- 8 or 9-Inch Cake Pan
- Mixing Bowl
- Electric Stand Mixer
Ingredients:
Pumpkin Cake
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ⅓ cup vegetable oil (or canola oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Small Batch Pumpkin Frosting
- ½ cup unsalted butter, room temperature
- 1 ¾ cups powdered sugar
- 2 tablespoons pumpkin puree
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon ground cinnamon
Instructions:
- Preheat the oven to 350 degrees and line one 8-inch cake pan (you can also use a 9-inch) with parchment paper then nonstick spray. Set aside.
Pumpkin Cake
- In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until fully combined.
- Add the flour, pumpkin pie spice, baking powder, cinnamon, and salt and whisk just until everything is combined.
- Scrape the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cake come out clean. Let the cake cool in the pan for 30 minutes before removing and placing it on a wire rack to cool completely.
Small Batch Pumpkin Frosting
- In the bowl of an electric stand mixer using the paddle attachment, cream the butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon and mix on low speed until combined (30 seconds).
- Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
Decorate
- Once the cake has completely cooled, use an offset spatula to spread on the frosting. Feel free to top with extra pumpkin spice seasoning or even sprinkles.
- Keep any leftover cake slices in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
I don't even love pumpkin too much, but my husband does, so I decided to make this cake. I absolutely loved it and came back for seconds. I will definitely make this again.
Woah! That's an amazing compliment! Glad you loved this pumpkin recipe. 🙂
This is the most moist and soft cake I have ever had! It literally tastes like a pumpkin pie, but it's cake. Highly recommend!
I'm so glad to hear you loved it!
This cake didn't even last one whole day in my house! There are many pumpkin desserts I love, but this one is definitely my new favorite. So simple to make and tastes so so good!