Pumpkin cake
Our pumpkin cake always delivers spiced, soft, and nutty comfort in every slice. It bakes up golden and moist, with grated pumpkin folded into the batter, walnuts for crunch, and a pleasant citrus note from the orange zest. For a stunning finish, the cake is crowned with an orange-flavoured cream cheese frosting, pumpkin strips, chopped walnuts, and a light dust of cinnamon. Autumn cannot come soon enough with this delicious recipe.
Ingredients
Pumpkin cake
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200 g
Soft butter
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200 g
Sugar
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3
Eggs
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200 g
Wheat flour
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2 tsp
Baking powder
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1½ tsp
Ground ginger
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300 g
Pumpkins, for example, Hokkaido pumpkin (preferably with skin), coarsely grated
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75 g
Walnuts, coarsely chopped
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1 tbsp
Orange zest (unwaxed), finely grated
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Cream cheese frosting
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300 g
Cream cheese
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75 g
Icing sugar
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1 tbsp
Orange juice, freshly squeezed
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Decorate
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Pumpkins strips
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Walnuts, chopped
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Ground cinnamon
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Instructions
Cream cheese frosting
Depending on which pumpkin you use, the moisture level can vary. Hokkaido pumpkin has a firm texture and low water content, so it does not need draining and works well coarsely grated with the skin on. If you are using a softer variety, such as butternut squash or sugar pumpkin, it helps to drain the excess liquid. Press it gently with a clean kitchen towel or leave it in a fine-mesh sieve for 15–20 minutes before mixing it into the batter.
Bring the butter, eggs, and cream cheese to room temperature before you start. Soft butter blends more easily with sugar, and eggs fold in more smoothly when they are not cold. Cream cheese straight from the fridge can stay lumpy and hard to work with, so cut it into small pieces and leave it out for 20–30 minutes until softened.
Once the cream cheese has softened, mix it gently with icing sugar and orange juice until smooth. Overmixing can make the frosting runny or too soft, especially when using a full-fat cream cheese. Stop mixing as soon as the texture is even and spreadable; it should hold its shape without being stiff.
Questions about pumpkin cake
If anything feels uncertain before you start, take a look at our answers to the most commonly asked questions about pumpkin cake.
Can I use any type of pumpkin for pumpkin cake?
No, not all types of pumpkin work equally well for pumpkin cake. Opt for a firm, low-moisture variety such as Hokkaido pumpkin. It holds its texture when grated and does not release too much moisture into the batter. Softer types like butternut squash or sugar pumpkin can be used if you drain the grated flesh first. Avoid large carving pumpkins, as they are watery, bland, and often stringy.
How should I store pumpkin cake?
To store pumpkin cake, place it in an airtight container and keep it in the fridge. It will hold well for 3–4 days. Before serving, take it out and let it rest at room temperature for 15–20 minutes so the texture softens a little. If the cake has not been frosted yet, it can also be stored at room temperature for up to 2 days in a sealed container.
Can I eat raw pumpkin strips?
Yes, the raw pumpkin strips used for topping are safe to eat and add a nice texture. If you prefer them slightly softer, blanch them briefly in boiling water for 30–60 seconds, then rinse under cold water and pat dry. Hokkaido pumpkin works well here, and the skin can stay on as it is thin and edible. Just keep the strips thin so they are easy to eat.
Nutritional values
Nutritional value, per
4822 Kcal
| Fibre | 19.6 gram fibers |
| Protein | 65.8 gram |
| Fat | 305.8 gram |
| Carbohydrates | 455.5 gram |
Recommended information
Serving suggestion
Enjoy our easy and moist pumpkin cake
Our easy recipe for pumpkin cake is a great way to celebrate autumn, when this orange veggie takes over in stores, cooking, and across decorations. And while it gives the cake a mesmerising deep orange colour, it works its wonders in the batter as well. Pumpkin keeps the crumb moist from edge to centre, so the texture stays light and delicate. It also shapes the flavour all the way through, with natural sweetness and earthy notes that carry into the spices and the cream cheese frosting.
Because pumpkin works well in both sweet and savoury recipes, we have gathered a few more ideas for you to try. Start with our spiced pumpkin cupcakes, then prepare our homemade pumpkin purée, which works for soups, sauces, cakes, and beyond. And if you are in the mood for something savoury, be sure to check out our pillowy pumpkin gnocchi or pumpkin flammkuchen with beetroot and thyme.
Fragrant spice from ginger and orange zest
A bit of ginger and orange zest adds a wonderful taste to the batter. Ginger delivers a warm, citrusy heat that lingers pleasantly on the palate after each bite. The orange zest introduces a bright, floral note that rounds out the spice and adds a refreshing note. It is precisely what you want in a spiced autumn bake.
Crowned with a citrusy cream cheese frosting
Our cream cheese frosting is made with cream cheese, icing sugar, and orange juice, which hits the perfect balance between sweet and tangy. The orange juice connects to the zest already in the cake, adding a bright citrus note with a light bitter note. The cream cheese ensures a smooth and silky texture, making it easy to spread on top of the cake and offering a refreshing counterpoint to the warmth of the pumpkin and ginger.
A dazzling dessert for all occasions
With thin pumpkin strips, chopped walnuts, and a light dusting of cinnamon, our spiced pumpkin cake looks polished and rustic at the same time. Grab a cup of your favourite tea or coffee and savour a slice as an afternoon treat, or serve it at larger gatherings. If you are in the mood to celebrate and want the cake to look even more refined, simply cut the slices neatly and pipe the frosting on top. You can even create rosettes with closed or open star nozzles, similar to how you would decorate cupcakes.
And if you are serving this pumpkin cake for Halloween, get creative with round and leaf nozzles to pipe small pumpkins from the frosting! You can fully embrace the Halloween theme by adding a drop of orange or black food colouring to the frosting or even the batter. This will completely transform its look, but rest assured, the flavours will remain just as delicious.
Put your own stamp on the recipe
You are more than welcome to nudge this pumpkin cake in a different direction! Swap the sugar for brown sugar if you want a deeper flavour with caramel-like notes. Or, experiment with different spices. Try stirring cinnamon into the batter, not just on top, to carry that warmth all the way through. A pinch of nutmeg adds a subtle, woody spice, while cloves lend an intense, aromatic taste. If you want a mix of all three, go for allspice. It provides a flavour that blends cinnamon, cloves, and nutmeg, with a concentrated sweetness that hints at raisins or figs. And for something gentler, a little vanilla contributes a warm, floral sweetness.
Mix chopped chocolate or chocolate chips into the batter. White chocolate gives creamy, sweet pockets that brighten the cake, while dark chocolate adds more bitter notes.
Try making small dips in the frosting before adding the pumpkin strips, walnuts, and cinnamon. Fill them with a teaspoon of caramel sauce or maple syrup. It settles into the frosting and creates soft pools of sweetness that carry through every bite.
