A Spicy Perspective

Pumpkin Spice Cake with Maple Frosting

Pumpkin Spice Cake – All the best flavors of the fall in a pumpkin cake recipe. Nothing can satisfy a pumpkin craving like Pumpkin Spice Cake with Maple Frosting.

Pumpkin Spice Cake close up shot

Pumpkin Layer Cake

I am a pumpkin addict… and nothing can satisfy the craving like Pumpkin Spice Cake with Maple Frosting.

It’s unfortunate that pumpkin is strictly seasonal. If you dare bake a big pumpkin pie in the summer, people will look at you like you’re wearing undies on your head. Pumpkin cookies on Easter? Not on your life!

So that means, right now, while we have the chance, we MUST stuff ourselves with as many pumpkin dishes as possible. No really. That’s an official component of fall.

Pumpkin Cake Recipe on plates and cake stand

Pumpkin Spice Cake Mix

This Pumpkin Spice Cake Recipe with Maple Frosting is my absolute favorite pumpkin recipe for feeding the pumpkin fetish. Granted, I do love these Creamy Chocolate Pumpkin Bars and a good Pumpkin Milk Shake. Yet this cake, folks, is off the charts.

The Pumpkin Spice Cake with Maple Frosting is incomparably moist with a good amount of spice. I offer three options for spicing it up. 

The play-it-safe option: Pumpkin Pie Spice, a standard blend of your favorite fall spices. However, for the adventurous cook, I suggest adding either Garam Masala or Chinese 5 Spice Powder.

Spiced Pumpkin Cake with Maple Frosting on cake stand

What Ingredients You Will Need

For the Pumpkin Spice Cake:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons sea salt
  • 1 1/2 tablespoons garam masala (or pumpkin pie spice or Chinese 5 spice)
  • 1 1/2 cups brown sugar
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter melted
  • 6 large eggs
  • 28 ounces pure pumpkin puree about (Canned Pumpkin)

For the Maple Frosting:

  • 16 ounces cream cheese
  • 3 sticks unsalted butter
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 8-9 cups powdered sugar

How to Make This Pumpkin Spice Cake

Let me start by telling you it’s a BIG cake–three 9-inch layers with a thick layer of maple frosting for each; perfect for sharing with a large group. Or not. 

For the Pumpkin Spice Cake:

Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans and set aside.

Mix all the dry ingredients in a large bowl. Pour in the melted butter, pumpkin, and eggs into the flour mixture and beat (or whisk) until smooth. (You could use a stand mixer with a paddle attachment or an electric mixer)

Divide the batter evenly among the three pans. Bake for 30-35 minutes until the top bounces back when pressed. A toothpick inserted into the center should come out clean as well. 

Cool for 10 minutes then flip out of the pans and cool completely. Use a serrated knife to trim the top of each cake to make a level surface.

maple frosting

For the Maple Frosting:

Place the cream cheese, butter, maple syrup, and vanilla in a bowl. 

Beat until light and creamy. Slowly add the powdered sugar and beat until the desired consistency is reached and to the sweet taste you desire.

Refrigerate until ready to use.

To Assemble:

Place one cake on a cake plate. Spread 1/3 of the frosting in a thick layer over the top. 

Add the second cake on top and spread another 1/3 of the frosting. Top with the third cake. 

Place the remaining frosting in a piping bag with a decorative tip. Pipe stars over the top of the cake. Garnish with chopped nuts if desired.

See the Full (Printable) Fresh Pumpkin Spice Cake Recipe Below!

Fall Pumpkin Cake

Pumpkin Dessert Tips

So… Pumpkin Pie Spice? Or Garam Masala or Chinese 5 Spice Powder?

Both of the latter include the comfort of cinnamon, but also provide an extra kick of various exotic spices (potentially) including: nutmeg, fennel, cardamom, coriander, cumin, star anise, ginger, and clove. Some of these are thought to be “savory” spices, but you’d be amazed at what they can do for a cake.

The Maple Frosting in this Pumpkin Spice Cake with Maple Frosting. It’s the perfect complement to the Pumpkin Spice Cake, with an earthy sweetness and creamy texture. It takes this pumpkin masterpiece to the next level.

L.O.V.E. this cake. And so will you!

sliced spiced pumpkin cake

Frequently Asked Questions

Does this dessert need to be refrigerated?

You can let it sit out for 3 days at room temperature, or it will last 7-10 days in the refrigerator. Make sure to wrap it well.

Can I freeze this cake?

Wrap the cake well with a layer of plastic wrap, then foil. Freeze for up to 6 months. Then thaw at room temperature.

What if I want to make these into cupcakes?

For cupcakes, I would increase the heat to 375 (for a higher dome) and bake for 20-24 minutes. This recipe would make about 18-24 cupcakes.

best fall cake recipes

Other Great Cake Recipes

sliced spice cake with pumpkin

Check out the printable recipe card below for the nutrition information including calories, carbohydrates, protein, and sodium percentages.

Print Recipe
5 from 5 votes
Leave a Review »

Pumpkin Spice Cake with Maple Frosting

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Nothing can satisfy a pumpkin craving like Pumpkin Spice Cake with Maple Frosting.
Servings: 16 slices


For the Pumpkin Spice Cake:

For the Maple Frosting:


For the Pumpkin Spice Cake:

  • Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans and set aside.
  • Mix all the dry ingredients in a large bowl. Pour in the melted butter, pumpkin and eggs and beat (or whisk) until smooth.
  • Divide the batter evenly among the three pans. Bake for 30-35 minutes until the top bounces back when pressed.
  • Cool for 10 minutes then flip out of the pans and cool completely. Use a serrated knife to trim the top of each cake to make a level surface.

For the Maple Frosting:

  • Place the cream cheese, butter, maple syrup and vanilla in a bowl. Beat until light and creamy. Slowly add the powdered sugar and beat until the desired consistency is reached. Refrigerate until ready to use.

To Assemble:

  • Place one cake on a cake plate. Spread 1/3 of the frosting in a thick layer over the top. Add the second cake on top spread another 1/3 of the frosting. Top with the third cake. Place the remaining frosting in a piping bag with a decorative tip. Pipe stars over the top of the cake. Garnish with chopped nuts if desired.



Serving: 1slice, Calories: 796kcal, Carbohydrates: 103g, Protein: 8g, Fat: 41g, Saturated Fat: 25g, Cholesterol: 168mg, Sodium: 516mg, Potassium: 309mg, Fiber: 3g, Sugar: 80g, Vitamin A: 9030IU, Vitamin C: 2.1mg, Calcium: 117mg, Iron: 2.3mg
Course: Dessert
Cuisine: American
Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it!

121 comments on “Pumpkin Spice Cake with Maple Frosting”

  1. I made this into a bundt cake, there was some batter left over so I made it into a loaf as well. We ate it without icing because we were so excited to try it and it is amazing! I plan to make this into cupcakes for my daughters 1st birthday party! 

  2. I’ve made this cake a few times now, and most recently for my daughter’s wedding. It always comes out delicious and moist. One of my favorite cakes to make! Thanks so much for sharing!

  3. With few modifications (sugar free and gluten free) this is a family fav. I’ve had the original recipe but with a child with gluten issues and a diabetic husband I needed to modify..still the best darn cake around

  4. I will learn to make this cake. This is a cake that I really like. You are really a good bake

  5. This recipe was amazing, and a huge hit with my family and friends. The use of Garam Masala was a great addition and totally made this cake taste so great. This will now be my go-to recipe.

  6. Did anyone ever make this cake?

  7. Pingback: Thanksgiving Treats Your Guests Will Gobble Up! | thelittlebakerproject

  8. Oh..I’am so excited about making this beautiful cake for Thanksgiving this year! 
    Just wondering can the cakes be frozen ahead time? 

  9. This cake looks delicious! The frosting on the top is the perfect pairing of it! 

  10. This was crazy good. I mean, crazy good. I took it to work and one gal told me that she knows she is only 28 but feels pretty certain it is the best cake she has or will ever eat! Thank you for this keeper!

  11. Delicious looking cake. Love naked cakes

  12. I’ve made this recipe a bunch of times always as cupcakes and they are always amazing. And it make a lot of cupcakes!! If it doesn’t turn out, you’re doing something wrong! Try again because you will love it! This is the only pumpkin thing I have ever enjoyed.

  13. Pingback: Pumpkin Cake with Pumpkin Maple Cream Cheese Frosting | Spinach Tiger

  14. Pingback: I Have A Big Request | Candy Crazed Run

  15. Pingback: “Autumn Daydream Layer Cake”: graham cracker cake + pumpkin cheesecake + maple cream-cheese frosting & maple-coated pecans | The Darling Baker

  16. Maple syrup, or flavoring?

  17. Tried this recipe and wasn’t all that pleased. I followed it for the most part, except that I added half as much garam masala. I’m so glad I did that, because 2 T would have been WAY too much. Perhaps the issue was that I was using some that I bought in India–it may be different than the kind you can get in the States. Anyway, the cake was too mushy due to the large amount of pumpkin puree and I could barely taste the maple in the frosting. I ended up doctoring the cake mix quite a bit to make it palatable and it ended up okay, but I was definitely disappointed.

    • I’m so sorry to here that Rachel! I’ve made this cake many times and it’s always a crowd pleaser. I wonder what happened…

  18. Pingback: Whole and Heavenly Oven - 110 Pumpkin Eats And Treats

  19. Pingback: Pumpkin Recipes

  20. Pingback: Cake | Pearltrees

  21. I’ve never heard of canned pumpkin puree…is there an alternative I can use if I can’t find it? Can I use fresh pumkin?

  22. I made this cake for Thanksgiving and everyone was so impressed. The icing is decadent. I added more maple syrup than suggested. The cake is moist. The only possible downside is that the cake is huge. It makes an excellent presentation though. Thank you so much for the recipe this might become a Wychor family tradition.

  23. Make cupcakes for a Halloween party at work and found some cute ones at the Food Network site. I did the pumpkin/haystack ones, and the suggested cupcake was a pumpkin spice cake with maple icing. I used your recipe, and they are delicious! The recipe made 2 dozen cupcakes with enough batter left for two 9-inch rounds (a bit thinner than yours but still pretty decent sized). Here’s the link the Food Network site – http://www.foodnetwork.com/holidays-and-parties/food-network-magazines-halloween-cupcakes/pictures/page-3.html.

    Thanks for the great recipe!

  24. Pingback: Pumpkin Spiced Biscotti

  25. Pingback: Pumpkin Pound Cake with Caramel Walnut Sauce

  26. Holy moly! I thought I had a doozy of a cake this week. I think you win. Now can I have a consolation slice please? : )

  27. Oh my it looks so good. Thank you so much for the recipe. I am sharing it on my FB page!

  28. Pingback: Tarta de calabaza |

  29. This is one GORGEOUS cake! And I agree… from september to the end of november we should all make a mandate to consume as much pumpkin as possible …
    Adding garam masala to this cake is BRILLIANT … such a great idea and I can only imagine how perfectly it matched with the sweet maple frosting – – this is on the top of my fall baking list!

  30. I can’t say enough how much I am fawning over this cake. This is the stuff dreams are made of.

  31. Having just stumbled upon this recipe today and having no problem with pumpkin dishes year round combined with the excitement of seeing my pumpkin seeds/sprouts popping out of the soil this morning – I just may have to make this sometime this week.

  32. I saw your recipe and HAD to make it for Thanksgiving. It was AMAZING!!! I wound up doubling the recipe and making one 3 tier 8″ cake and three 2 tier 6″ cakes. I used the Garam Masala and the only change I made was I added more maple to the frosting – almost triple. For whatever reason, I just wasn’t getting as much maple as I wanted. My grandfather, who is a die hard pumpkin pie guy, informed me that he will never have another bite of pumpkin pie if it meant he could have this cake :) Thank you so much for posting an awesome, easy recipe that is so unique and is now a staple in my home.

  33. What a gorgeous cake, decoration, and photograph! It’s so refreshing to see a cake and frosting not made from a box… love it.

  34. Pingback: The Best of the Web: Pumpkin Dessert Recipe Cake Pie Cookies Pudding | The Aimless Curator

  35. Beautiful cake!! Love all the flavors.

  36. oh man, this looks so good!! What an amazing cake. :)

  37. Oh my goodness! This made me stop in my tracks. What a GORGEOUS cake Sommer!!

  38. Hi…my name is Charisse and I’m a pumpkin addict too! We should seriously start a club! LOL…this is sending me over the edge!

  39. Wowowowo , this cake looks absolutely gorgeous and scrumptuous .

  40. Beautiful! I want at LEAST one layer of this to my self….right now! ;)

  41. I am a pumpkin addict as well. Although I haven’t been able to indulge in it much this year as we are getting ready to move this weekend :( Anyhow, great dessert! Looks and sounds delicious!

  42. Absolutely gorgeous cake! I love it And I love the maple frosting.

  43. What a great, delicious looking cake!

  44. Love how you frosted this. Rustic and gorgeous!

  45. Love how you frosted it. Looks rustic and delicious :)

  46. The heck with diamonds and roses and chocolates. Just gimme some of that triple threat pumpkin cake with all those scrumptious pecans and I’ll be a happy gal!

  47. When I opened your page and saw that cake I swear I was going to lick my computer screen! It looks so good!!! OMG! I soooooo need to make this!!

  48. I love pumpkin too!!! Doesn’t everyone xD the pumpkin milkshake looks like a really good idea.

  49. Wow! This cake looks amazing. I’m going to have to come up with an excuse to make this sometime soon..before pumpkin starts being frowned upon ;) Thanks for sharing this recipe!

  50. Pingback: Welcome Fall! Pumpkin Chocolate Chip Bars

  51. Great cake! This looks so amazing!

  52. Wow, that is a grip of icing. And cake. Looks soooo good. I love the use of garam masala as well. I’ve been trying to integrate that spice more into my cooking recently. So complex and delicious.

    Just posted my recipe for Pumpkin Ricotta Crostata. You need to try this recipe.

    PS. Love the use of Linky. I am definitely going to explore that option for my own blog.

  53. Pingback: The Weekend Dish: 10/15/2011 | Brown Eyed Baker

  54. That is one rocking cake! It looks stunning. I haven’t started with pumpkin yet because I am afraid once I go pumpkin this season – I wont come back! Craziness, I know. But this cake may just push me over the edge.

  55. I cannot get enough pumpkin in my world. Ever. I am with you on the Garam Masala or Chinese 5 Spice Powder. Love that. Will link up some recipes :)

  56. What a gorgeous cake! Now I know what I’m making for Thanksgiving dessert! I love pumpkin, but I’m not crazy about the traditional pumpkin pie. This will be perfect!

  57. Pingback: Pumpkin Spice Cake with Maple Icing « intothewebb

  58. Words cannot describe my love for this darn cake…seriously.

  59. SO gorgeous! love that you used garam masala in this. spicy!

  60. wow ! this pumpkin spice cake looks fabulous

  61. Pingback: Pumpkin Spice Cake with Maple Frosting | Family Kitchen

  62. Beautiful cake! The pecans look perfect :) Enjoy and have a lovely weekend. Drove through Asheville last weekend and waved to you as we went by! Beautiful colors already.

  63. Wow.. that cake is over the top gorgeous!! Without a doubt I have to make this, totally impressive!!! Count me in to the pumpkin lovers club! I do believe that the short season is what makes everyone so crazed about pumpkin! I wouldn’t want it any longer; its the excitement and anticipation and fabulous fal taste that I love!

  64. This is a stunning and jaw dropping cake! LOVING this! And, I’m pretty much addicted to pumpkin, so I’m right with ya!

  65. What a great cake recipe….absolutely stunning, decadent and drool-worthy! Thank you for sharing this one – it’s amazing!

  66. Hmm…can imagine the wonderful aroma of garam masala in the cake! What a lovely frosting.

  67. Wow, that is an amazing cake! I love making huge cakes like that. Very interesting spices too. Just lovely :)

  68. Such a beautiful cake! Very interesting use of spices :)

  69. This gorgeous cake look absolutely scrumptious!

    Hugs <3

  70. You have layered that cake so well. It looks incredible. Love the combination of pumpkin and maple.

  71. That is one amazing cake! I love that last shot.

  72. Oh that is the best looking pumpkin cake I’ve ever seen!

  73. Gorgeous cake, Sommer! I could definitely go for a slice of that right now!

  74. That is sure a beauty! Sounds delicious, could you send me a slice….please :)

  75. What a beautiful fall cake. I am obsessed with pumpkin. I seriously can NOT get enough and the maple frosting? Outstanding! My family actually makes their own maple syrup, so I have GALLONS of the stuff and am always looking for ways to incorporate it into what I’m making. Bookmarked this!

  76. Pumpkin + maple = winner winner chicken dinner!

    This cake looks gorgeous!

  77. You sold me just with the title. I might only do a third of the cake but it is very tempting. So far my favorite way to use pumpkins in sweet dish is a chocolate chip pumpkin cookie recipe. Those cookies are like tiny individual cakes, however because they hold a lot of moisture they have to be eaten quick. Mind you we rarely have that problem.

  78. Looks amazing! I too have a pumpkin fetish and I must say I just go for and make pumpkin pie to my little hearts desire.I will defienatly have to try this, but until I can a Pumpkin Spice Latte from Starbucks just may have to happen today!

  79. This is a towering feat of maple and pumpkin love that I may have to attempt. Gorgeously tempting!

  80. I never was a pumpkin adictive but am now and this is just an awesome recipce – would not last long in our house.

  81. You’re killing me Sommer. Seriously, I would dive into that cake right now! Gorgeous. Now to schedule some event so I can make it. Oh I know…how about an “It’s Thursday” party. Party of 1 + 3 layers of pumpkinee goodness = Happy Heather. :) Great post. Bookmarking!!!


  82. All I needed to hear were those three words: pumpkin, spice, maple and I knew this would be a winner! My goodness what a spectacular cake. And the option of Chinese 5-spice…brilliant.

  83. Wow. That is all I have to say. And that frosting!?! You are a rockstar!

  84. I can see why you love this cake! It looks incredible!! Bring on the pumpkin!

  85. That maple frosting sounds amazing. I’d put it on everything!

  86. W.O.W.

    I’m sure there’s room in one of those layers for me to climb in and nap, right? RIGHT?

  87. It is lovely, and I am sure it’s very delicious!

  88. What a gorgeous cake! Thanks for letting me know about your round-up, I added my pumpkin seeds :)

  89. WOW!!! That look fantastic! I am loving all the pumpkin recipes this year! Come on over and check out my pumpkin granola. http://squashblossombabies.com/2011/10/13/a-fresh-start/

  90. yum! I can’t believe how good that cake looks!! I love the frosting just being inbetween the layers!!

  91. It’s so true some foods just have a season and there is no way you can eat them otherwise. Pumpkin spells autumn to me and I try to get the most out of the little window as I can. I have linked my pumpkin spice latte. Again could imagine drinking that in June? Just wrong!

  92. Oh, my gosh! This is the best pumpkin dessert ever…the 3 layers are just stunning! My, I’d love a slice :)

  93. WOWZA!! Look at that thing…that just just fantastic. I am so impressed and I bet that maple and pumpkin combination is just amazing

  94. WOW! That is a cake!

  95. This is so gorgeous, Sommer! What a cake. And I am definitely going to link up my pumpkin cardamom bread!

  96. You mean you don’t wear undies on your head?

    I do love pumpkin and the standard pumpkin pie with whipped cream is my all-time favorite. I enjoy it in other desserts, like that incredible pumpkin spice cake up there, though. In fact, I’d take a few slices of that with my morning coffee right now! It’s beautiful, Sommer.

  97. We love pumpkin too! I’d love it if you’d link this recipe (an any others you have up your sleeve) to our Seasonal Potluck http://bit.ly/eLlgG2 Its pumpkin month! ps. Great photos!

  98. Now that is some cake – so interesting with the garam masala spice too!

  99. All that frosting and nuts! Mmmm, mmmm!

  100. Oooh, I love this cake! I am a bit of a pumpkin freak. Garam masala sounds like a wonderful twist and something I will definitely tru. I’ve yet to find a Chinese 5-spice blend that I really like but when I do I’ll give that a try too.

  101. Your cake is incredibly beautiful and tempting! Wow, stunning. *drool*



  102. I wish I had a reason to make that cake, it is way too big to eat alone (although I might be able to do that…)

  103. That. looks. DELICIOUS!
    I have a pumpkin obsession :)

  104. What a beautiful cake!

  105. Gorgeous cake, wish I had a slice for breakfast!

  106. I want that cake!!! What a beauty.

  107. this cake is absolutely gorgeous! i am in love with it.