Ingredients

2½ cups all purpose flour*

1 teaspoon baking soda

2 teaspoons baking powder

2½ teaspoons pumpkin pie spice

1 teaspoon cinnamon

½ teaspoon ground star anise (optional)

½ teaspoon kosher salt

½ cup unsalted butter (softened to room temperature)

½ cup canola or vegetable oil

1¼ cups granulated sugar

½ cup light brown sugar (packed)

3 large eggs

2 teaspoons pure vanilla extract

15 oz can pumpkin puree (not pie filling)

4 oz cream cheese (softened to room temperature)

4 tablespoons unsalted butter (softened to room temperature)

1½ cups powdered sugar

¼ teaspoon cinnamon

½ teaspoon pure vanilla extract

Milk (a couple tablespoons, to thin frosting)

Instructions

Step 1: Preheat your oven to 350°F and position a rack in the center. Thoroughly grease a 12-cup bundt pan with nonstick baking spray and flour it to prevent sticking.

Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, star anise (if using), and kosher salt. Set aside.

Step 3: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, oil, granulated sugar, and brown sugar until combined and creamy.

Step 4: Add the eggs one at a time, mixing well after each addition. Then beat in the pumpkin puree and vanilla extract, scraping the bowl as needed to keep the batter smooth.

Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and no flour streaks remain. Be careful not to overmix.

Step 6: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 40-50 minutes, or until a long toothpick inserted in the center comes out clean.

Step 7: Remove the bundt pan from the oven and place on a wire rack to cool for 10 minutes. Carefully invert the cake onto the rack and let cool completely.

Step 8: For the frosting, beat together the softened cream cheese and butter until smooth using a hand mixer or stand mixer with a paddle attachment.

Step 9: Add powdered sugar, cinnamon, and vanilla extract to the cream cheese mixture. Beat on low speed to start, then increase to high speed until combined and fluffy, scraping the sides and bottom as needed.

Step 10: Add milk one tablespoon at a time, mixing after each addition, until the frosting reaches a thin, drizzle-able consistency (usually 2-3 tablespoons).

Step 11: Transfer frosting to a piping bag with the tip snipped off (no piping tip necessary). Starting at the inside of the bundt, drizzle the frosting in a back-and-forth zigzag pattern over the cake’s surface.

Step 12: Store the frosted cake in the refrigerator or at a cool room temperature until ready to serve.

Tips & Variations

Use fresh pumpkin pie spice or make your own blend to boost aroma and flavor.

If you don’t have star anise, simply omit it; the cake will still taste fantastic.

For a dairy-free option, substitute the butter and cream cheese with non-dairy alternatives and ensure your powdered sugar is vegan-friendly.

Try adding chopped pecans or walnuts to the batter for added texture.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days. To serve, bring it to room temperature or enjoy chilled. If desired, gently reheat individual slices in the microwave for 10–15 seconds. The frosting may firm up when chilled, so allow it to soften slightly before serving.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin. Make sure to cook it until soft and strain any excess moisture for the best texture in your cake.

What type of pan can I use if I don’t have a bundt pan?

You can bake this cake in a 9×13-inch baking pan or two 8-inch round pans. Adjust the baking time accordingly, checking for doneness with a toothpick.