Hello, fellow food lovers! Fall is here, and you know what that means: pumpkin season is in full swing. If you’re looking for some delicious pumpkin dessert recipes that are easy to make, you’re in the right place. I’ve gathered three fantastic pumpkin cake ideas for you, from classic baked treats to a refreshing no-bake option.
I know you’ll find something wonderful here to make your autumn days extra special. Let’s get baking (or no-baking)!
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Delicious Pumpkin Carrot Cake Recipe
This pumpkin carrot cake is a moist and flavorful treat. It brings together two classic cake favorites for a dessert everyone will enjoy.
Key Ingredients & Tips for Pumpkin Carrot Cake
- Fresh Carrots: Grate your carrots finely for the best cake texture. This helps them blend right into the batter.
- Pumpkin Puree: Always use 100% pure pumpkin, not canned pumpkin pie filling, to control the sweetness and spices.
- Cream Cheese Frosting: This cake is amazing with a homemade cream cheese frosting. It balances the cake’s sweetness nicely.
What You Need for Pumpkin Carrot Cake
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking soda and baking powder
- Cinnamon, nutmeg, ginger
- Large eggs
- Vegetable oil
- Canned pumpkin puree
- Finely shredded carrots
- Cream cheese, butter, powdered sugar (for frosting)
⏱️ Time: 50 minutes🍽️ Yields: 12 servings
How to Make Pumpkin Carrot Cake
Step 1: Get Ready & Mix Dry Stuff
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. In a big bowl, whisk together the flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, and ginger. Set this mix aside for a moment.
Step 2: Combine Wet Ingredients
In a separate large bowl, beat the eggs well. Then, stir in the vegetable oil, canned pumpkin puree, and shredded carrots until everything is nicely combined. This will be your wet mixture.
Step 3: Finish and Bake
Pour the wet ingredients into the dry ingredients. Mix them gently until just combined; be careful not to overmix. Pour the batter into your prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before frosting.
📝 Final Note on Pumpkin Carrot Cake
For the best taste, store any leftover pumpkin carrot cake in the refrigerator. It stays fresh for up to 3 days.
Quick & Easy Pumpkin Dump Cake
This easy pumpkin dump cake needs minimal effort to make. Just layer a few simple ingredients and bake for a warm, comforting treat that’s perfect for fall.
Key Ingredients & Tips for Pumpkin Dump Cake
- Yellow Cake Mix: Do not mix the cake mix with any liquids beforehand. You sprinkle it dry right over the pumpkin layer.
- Melted Butter: Make sure to drizzle the melted butter evenly over the dry cake mix. This helps create a wonderfully crisp and golden crust.
- Extra Spices: If you love strong pumpkin flavor, add a little extra pumpkin pie spice into the pumpkin base mixture.
What You Need for Pumpkin Dump Cake
- Canned pumpkin puree
- Evaporated milk
- Granulated sugar
- Pumpkin pie spice
- Large eggs
- Yellow cake mix (dry)
- Melted butter
- Chopped pecans or walnuts (optional, for topping)
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 8-10 servings
How to Make Pumpkin Dump Cake
Step 1: Mix Pumpkin Base
Preheat your oven to 350°F (175°C). In a large bowl, whisk together the canned pumpkin puree, evaporated milk, granulated sugar, pumpkin pie spice, and eggs until it’s smooth. Pour this mixture into a 9×13 inch baking dish.
Step 2: Add Cake Mix & Butter
Evenly sprinkle the dry yellow cake mix over the pumpkin layer. Try to cover the entire surface. Then, drizzle the melted butter over the cake mix. If you like, sprinkle chopped pecans or walnuts over the butter layer.
Step 3: Bake Until Golden
Bake for 60-70 minutes, or until the top is golden brown and the pumpkin layer is set. Let it cool a bit before serving. It’s especially good served warm.
📝 Final Note on Pumpkin Dump Cake
This pumpkin dump cake is truly amazing when served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
No-Bake Pumpkin Icebox Cake
A no-bake pumpkin icebox cake is a cool and creamy dessert. It’s perfect for when you want a sweet treat without having to turn on your oven.
Key Ingredients & Tips for Pumpkin Icebox Cake
- Graham Crackers: These are key! They soften in the fridge to create lovely cake-like layers.
- Whipped Topping: You can use a store-bought whipped topping or make your own fresh whipped cream for a richer flavor.
- Chill Time: This cake needs plenty of time in the fridge to set and for the crackers to soften. Aim for at least 4-6 hours, or even overnight.
What You Need for Pumpkin Icebox Cake
- Canned pumpkin puree
- Cream cheese, softened
- Powdered sugar
- Pumpkin pie spice
- Frozen whipped topping (e.g., Cool Whip), thawed
- Graham cracker sheets
- Milk (for dipping crackers)
⏱️ Time: 20 mins prep, 4 hours chill🍽️ Yields: 8 servings
How to Make Pumpkin Icebox Cake
Step 1: Make the Pumpkin Filling
In a large bowl, beat the softened cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice together until the mixture is smooth and creamy. Gently fold in about half of the thawed whipped topping until it’s all combined.
Step 2: Layer the Cake
Quickly dip each graham cracker sheet into milk, just for a second or two. Arrange a single layer of these dipped crackers at the bottom of a 9×13 inch dish. Spread about a third of your pumpkin filling over the crackers. Repeat these layers until you’ve used all the crackers and filling, ending with a filling layer.
Step 3: Chill & Serve
Spread the remaining half of the whipped topping over the final pumpkin layer. Cover the dish with plastic wrap and chill it in the refrigerator for at least 4 hours, or ideally overnight, before you slice and serve.
📝 Final Note on Pumpkin Icebox Cake
This pumpkin icebox cake actually tastes even better the next day, once all the flavors have had a chance to blend and the crackers are fully softened.
