Martha Stewart Pumpkin Cake Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

This Martha Stewart pumpkin cake is a tender, warmly spiced sheet cake with a soft, moist crumb and a tangy cream cheese frosting on top. It tastes like fall baking at its best: cinnamon, ginger, and nutmeg folded into real pumpkin, with just enough sweetness to feel like a treat without being heavy. This version is inspired by Martha Stewart’s classic American home-baking style, and it comes together with everyday pantry ingredients. The cake bakes in a 9×13-inch pan, so you get plenty of slices with very little fuss.

From start to finish, it takes about 55 minutes, including 20 minutes of prep and 35 minutes in the oven. The method is straightforward: whisk, fold, bake, and frost. It fits a weeknight dessert, a holiday table, or a potluck where you need something that travels well and looks polished without any fancy decorating.

Why This Martha Stewart Pumpkin Cake Works

Two things carry this cake: the right fat and the right mixing method. Melted butter keeps the crumb tender and gives it a rich flavor, while folding the dry ingredients in by hand stops the batter from toughening. Canned pumpkin puree adds moisture and color without making the cake dense.

The frosting matters just as much. Cream cheese and butter are beaten until smooth, then the powdered sugar goes in slowly on low speed. That slow addition keeps the frosting thick and spreadable instead of runny, so it sits on the cake in a clean, even layer.

What You’ll Love About It

It bakes in one pan and slices into 12 generous pieces, so it’s ideal for feeding a crowd. The spice blend is balanced rather than overpowering, and the tangy cream cheese frosting cuts through the sweetness. Best of all, it tastes even better the next day.

Ingredients

Use canned pumpkin puree, not pumpkin pie filling, and bring the eggs and milk to room temperature before you start.

For the Cake

• 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 cup (200g) granulated sugar
• 3/4 cup (158g) packed light brown sugar
• 3/4 cup (170g) unsalted butter — melted and slightly cooled
• 3 large eggs — room temperature
• 1 cup (240g) canned pumpkin puree — not pumpkin pie filling
• 1/2 cup (120ml) whole milk — room temperature
• 1 teaspoon vanilla extract

For the Frosting

• 8 ounces (227g) cream cheese — softened
• 1/2 cup (113g) unsalted butter — softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of kosher salt

Equipment

• 9×13-inch baking pan — 23x33cm, with parchment for the bottom
• Stand mixer — fitted with the paddle attachment for the frosting
• Offset spatula — for smoothing the batter and frosting
• Wire rack — for cooling the cake in the pan
• Mixing bowls — one medium and one large
• Whisk and spatula — for the wet batter and folding

How to Make Martha Stewart Pumpkin Cake

Step 1: Heat the Oven and Mix the Dry Ingredients

Heat the oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter and line the bottom with parchment paper, leaving an overhang on the two long sides. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, then set it aside.

Step 2: Whisk the Sugars, Butter, and Wet Ingredients

In a large bowl, whisk the granulated sugar, brown sugar, and melted butter until smooth, about 1 minute; it should no longer feel gritty. Add the eggs one at a time, whisking well after each addition. Then whisk in the pumpkin puree, milk, and vanilla until evenly combined.

Step 3: Fold in the Dry Ingredients

Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no streaks of flour remain. Don’t overmix here, or the cake can turn tough; a few small lumps are fine.

Step 4: Bake Until the Center Springs Back

Scrape the batter into the prepared pan and smooth the top with an offset spatula. Bake until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed, 30 to 35 minutes. Rotate the pan halfway through if your oven bakes unevenly.

Step 5: Cool the Cake and Beat the Frosting Base

Set the pan on a wire rack and let the cake cool completely in the pan, about 1 hour. For the frosting, beat the cream cheese and butter in a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes, scraping down the bowl once.

Step 6: Add the Sugar and Whip Until Fluffy

Reduce the mixer speed to low and add the powdered sugar, 1/2 cup at a time, mixing until incorporated. Add the vanilla and salt, then raise the speed to medium-high and beat until the frosting is light and fluffy, about 1 minute. Avoid overbeating once the sugar is in, or the frosting can turn runny.

Step 7: Frost the Cake and Slice

Spread the frosting evenly over the completely cooled cake with an offset spatula, swirling the top if you like. For clean slices, dip a knife in hot water and wipe it dry between cuts. Store any leftovers covered in the refrigerator.

What to Serve With It

• Hot coffee — a plain mug balances the sweet frosting.
• Vanilla ice cream — a small scoop alongside a warm slice.
• Apple slices — crisp and fresh next to the spice.
• Cold milk — simple and classic for kids and adults alike.

Tips for the Best Results

• Room temperature — cold eggs and milk can make the batter look curdled.
• Weigh the flour — too much flour is the fastest way to a dry cake.
• Check the spices — ground spices lose punch after a year or so.
• Cool completely — frosting a warm cake makes it slide and melt.
• Chill the frosting — 15 minutes in the fridge firms it up for spreading.
• Use a light touch — stop folding the moment the flour disappears.

Easy Variations

• Toasted pecans — fold 1/2 cup (60g) chopped nuts into the batter.
• Orange zest — add 1 teaspoon to the batter for a citrus note.
• Cinnamon frosting — whisk 1/2 teaspoon ground cinnamon into the cream cheese.
• Maple drizzle — swap 2 tablespoons of the milk for maple syrup.

Storing and Reheating

Store the frosted cake covered in the refrigerator for up to 4 days, and let it sit at room temperature for 20 minutes before serving for the best texture. The unfrosted cake can be wrapped tightly in plastic wrap and frozen for up to 2 months, then thawed overnight in the refrigerator before frosting. To warm a chilled slice, microwave on medium power in 15-second bursts just until barely warm.

Nutrition (per serving)

These values are estimates per serving and will vary with how you slice the cake.

FAQs

Can I make this Martha Stewart pumpkin cake recipe ahead of time?

Yes. Bake and cool the cake a day ahead, wrap it tightly, and frost it the day you plan to serve it. The frosting can be made up to 2 days ahead and refrigerated in an airtight container; bring it to room temperature and beat briefly to re-fluff before using.

Where did pumpkin cake come from?

Pumpkin baking took hold in America once canned pumpkin became widely available in the 20th century, and spice cakes with squash or pumpkin have long been part of home baking. The cream cheese frosting on top is a more modern pairing that has become a standard for pumpkin layer cakes and sheet cakes alike.

Why did my cake turn out dense or dry?

Overmixing the batter after the flour goes in is the usual cause of a dense cake, so fold just until the streaks disappear. A dry result almost always means too much flour or a few extra minutes in the oven, so pull the pan as soon as the toothpick comes out clean.

Can I use fresh pumpkin instead of canned?

You can, but the puree needs to be thick and well drained, or the batter will be too wet. Canned pumpkin puree is more consistent and much faster, which is why I reach for it most of the time.

Martha Stewart-Inspired Pumpkin Cake

Print Recipe

This tender, warmly spiced pumpkin cake is inspired by Martha Stewart’s classic American home-baking style, with a moist crumb and a tangy cream cheese frosting. It’s the kind of effortless yet polished dessert she’d serve on a fall afternoon, and it slices beautifully for a crowd.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 35
• Total Time: 55
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 cup (200g) granulated sugar
• 3/4 cup (158g) packed light brown sugar
• 3/4 cup (170g) unsalted butter, melted and slightly cooled
• 3 large eggs, room temperature
• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120ml) whole milk, room temperature
• 1 teaspoon vanilla extract

For the Frosting

• 8 ounces (227g) cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of kosher salt

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter and line the bottom with parchment paper, leaving an overhang on the two long sides. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl and set aside.
2. In a large bowl, whisk the granulated sugar, brown sugar, and melted butter until smooth and no sugar granules feel gritty, about 1 minute. Add the eggs one at a time, whisking well after each addition, then whisk in the pumpkin puree, milk, and vanilla until evenly combined.
3. Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no streaks of flour remain. Do not overmix, which can make the cake tough; a few small lumps are fine.
4. Scrape the batter into the prepared pan and smooth the top with an offset spatula. Bake until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed, 30 to 35 minutes. Rotate the pan halfway through if your oven bakes unevenly.
5. Set the pan on a wire rack and let the cake cool completely in the pan, about 1 hour. For the frosting, beat the cream cheese and butter in a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes, scraping down the bowl once.
6. Reduce the mixer speed to low and add the powdered sugar, 1/2 cup at a time, mixing until incorporated. Add the vanilla and salt, then increase the speed to medium-high and beat until the frosting is light and fluffy, about 1 minute. Avoid overbeating once the sugar is in, or the frosting can turn runny.
7. Spread the frosting evenly over the completely cooled cake with an offset spatula, swirling the top if you like. For clean slices, dip a knife in hot water and wipe it dry between cuts. Store any leftovers covered in the refrigerator.

Notes

Store the frosted cake covered in the refrigerator for up to 4 days; let it sit at room temperature for 20 minutes before serving for the best texture. The unfrosted cake can be wrapped tightly in plastic wrap and frozen for up to 2 months; thaw overnight in the refrigerator before frosting. The frosting can be made up to 2 days ahead and refrigerated in an airtight container; bring to room temperature and beat briefly to re-fluff before using. To reheat a chilled slice, microwave on medium power in 15-second bursts just until barely warm.

Nutrition

• Calories: 457
• Sugar: 40g
• Sodium: 220mg
• Saturated Fat: 15g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 99mg

Keywords: Martha Stewart pumpkin cake, pumpkin cake, pumpkin spice cake, cream cheese frosting, fall baking, easy pumpkin dessert, homemade pumpkin cake, autumn cake, sheet cake, American dessert