Today, I'm sharing by favorite scratch Pumpkin Spice Cake Recipe with you! You need this pumpkin cake recipe in your life.

There is SO much flavorful pumpkin spice goodness happening in every slice. Just look at that gorgeous color!

Pumpkin Spice Cake is a must for fall this recipe is one of my all-time favorites.

I love the comforting flavors that go hand-in-hand with autumn baking. Apples and cinnamon, caramel, spice cakes and pumpkin...ahhhh. I could go on and on.

I don't know if it's the vibrant colors of the trees or the welcome chill in the air, or the return of "cozy" seasonal baking that makes autumn my favorite season of all. (Actually, I'm pretty sure it has to do with the cozy baking.)

We have a few fall favorites in our Recipes Section, but this delicious homemade Pumpkin Spice Cake from scratch tops my list.

It's the perfect blend of spices & pumpkin...it is tender and flavorful, extremely moist, and with our spiced cream cheese frosting, there is just nothing better!

If you've been searching for a wonderful homemade pumpkin spice cake recipe--I'm happy to tell you that THIS is the one.

How to Make Pumpkin Spice Cake

You can find the full, printable Pumpkin Spice Cake recipe further down in this post, but here is a quick rundown of our steps!

The recipe is super easy to follow, but you may notice that the ingredients added in a different order than you may be used to.

Mixing Method

This is because we are using the reverse creaming method of mixing today-- we'll add the dry ingredients to the mixing bowl and combine, then add the butter, and finally we'll add the combined wet ingredients in a few separate pourings.

The end result is a velvety cake texture that is super moist! If you prefer the more traditional method of mixing, you can follow our Pumpkin Snickerdoodle Cake Recipe instead (minus the cinnamon swirl ingredients & instructions) ;0)

Here are the Steps:

First, preheat oven to 350. Grease & flour three 8 inch pans. I also like to line my cake pans with parchment paper.

In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and take on the texture of moistened sand. Scrape the sides and bottom of the bowl.

In another bowl combine eggs, vegetable oil, pumpkin puree, milk and vanilla. Whisk until well blended, set aside.

Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately ½ of the egg mixture. Increase to medium speed for 1 ½ minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.

Divide the cake batter between the three prepared pans and bake at 350 degrees F for 30-35 minutes or until a wooden skewer comes out clean or with just a few crumbs attached. Let it cool in the pans for 10 minutes on a wire rack and then turn out.

Favorite Pumpkin Cake Recipes

Over the years, we've made a few Pumpkin Cake recipes that you must try! Keep these in mind along with today's recipe. SO good!

Pumpkin Praline Cake

Pumpkin Spice Latte Cake

Pumpkin Spice Cake- A doctored cake mix recipe

Pumpkin Gingerbread Cake

Pumpkin Gingersnap Cake

Other Favorite Fall Cakes!

We have SO many favorite cakes for fall. Here are a few more--You can find the full roundup in our collection of the BEST Fall Cake Recipes!

Caramel Vanilla Latte Cake

Gingerbread Cake from Scratch

Gingerbread Latte Cake

Orange Spice Cake- Doctored Cake Mix

Caramel Apple Spice Cake

Cake Mix Version

If you are a fan of doctored cake mix recipes, we have an amazing Pumpkin Spice Cake-Doctored Mix Recipe to share! So easy to make and packed with all pumpkin and spiced goodness!

For more favorite fall cake recipes and tutorials, make sure to check out our Fall & Thanksgiving Roundup Post!

Enjoy the Recipe!

We hope that you enjoy this fantastic homemade Pumpkin Spice Cake recipe! I promise, it's the only scratch Pumpkin Spice Cake recipe that you'll ever need.

Also, for our complete collection of favorite cake recipes and free cake decorating tutorials, check out our Recipes and Tutorials Section!

Pumpkin Spice Cake~ {Scratch Recipe}

This moist, soft, scratch Pumpkin Spice Layer Cake is the BEST! Perfect for fall celebrations!

Ingredients

For the Pumpkin Spice Cake Layers

2 ¾ cups (360g.) all-purpose flour
1 Tablespoon (15g) baking powder
1 teaspoon (5g) baking soda
2 teaspoons (6g) cinnamon
1 teaspoons (2g) nutmeg
½ teaspoon ginger
2 cups (400g) granulated sugar
½ teaspoon (3g) salt
1 ½ sticks (12 tablespoons) (170g) unsalted butter - do not soften in the microwave - I cut mine into ½ inch slices onto waxed paper on the countertop, leaving out only 5 to 6 minutes, you do not want it to be too soft. If it does get too soft refrigerate for a few minutes.
4 large eggs
¼ cup (54g) vegetable oil
1 can (15oz/425g) pumpkin ( not pumpkin pie filling)
½ cup (121 g) milk
1 teaspoons (4g) vanilla extract

FOR THE SPICED CREAM CHEESE FROSTING:

1 ½ cups (3 sticks) (340 g) unsalted butter, softened
1 ½ packages (339 g) cream cheese, softened
1 teaspoons (2g) cinnamon (more can be added for a stronger flavor)
½ teaspoon (1g) nutmeg
1 teaspoon ground ginger (2g) *sift if clumpy
6 - 6 ½ cups confectioners’ sugar, sifted (or more to reach desired spreading consistency)
2 teaspoons (8g) vanilla extract

Instructions

For the Pumpkin Spice Cake Layers

This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately ½ of the egg mixture. Increase to medium speed for 1 ½ minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.

To Prepare the Frosting

Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.