New This Month

Pumpkin Spice Cake with Honey Frosting


This moist and delicious spice cake is a nice alternative to pumpkin pie.

  • Prep:
  • Total Time:
  • Servings: 9

Source: Everyday Food, November 2005


For the Cake

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 2 1/2 cups all-purpose flour, (spooned and leveled)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
  • 2 large eggs
  • 1 1/2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin puree

For the Honey Frosting

  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
  • 1/4 cup honey


  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.

  2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.

  3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.

  4. Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.

  5. Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

Cook's Notes

You can also use a 9-by-5-inch loaf pan: Increase baking time by 25 to 30 minutes (tent loaf with foil if it browns too quickly).

Reviews Add a comment

  • mlauraweiss
    10 AUG, 2017
    I had made this cake as written it was simple, quick and pretty good. However the second time I doubled the recipe, omitted the butter added a little more than 1/2 C of coconut oil, used only 3 tsp baking soda, added 1/2 Tbsp of baking powder, used real pumpkin puree, added vanilla to the oil/sugar/pumpkin mixture. Alternated adding eggs and dry mixed ingredients until all combined. I used a bundt pan (I love bundt cakes!) baked on 350 for 80 minutes. Cake came out beautifully moist, fragrant, and delicious. I glazed with a simple glaze, (but the honey cream cheese frosting would do just as well.) Rave reviews!!
  • MS12406705
    17 JUL, 2017
    Made this cake at least 20 times over the years. Moist and delicious. Absolutely wonderful!
  • ExMarthaFan
    21 NOV, 2015
    To be quite frank, Ms. Stewart, this recipe was borderline VILE! It tasted like cardboard and my family mistook it for cornbread!! The frosting was heinous. To all of my fellow faithful Martha readers, I am disappointed that you recommended this cake so highly. I would be embarrassed to serve this to my guests, so thank heavens I made a sample cake before bringing it to my book club tomorrow! BOO!
  • MS10170962
    23 OCT, 2014
    Made this just last night and it turned out well! The cake is moist, flavorful and just the right amount of sweet. I made it as cupcakes and used a cinnamon cream cheese frosting instead as I wanted something I could pipe. Unfrosted, this would be really good in the mornings with a cup of tea and a light dusting of powder sugar. New fall favorite!
  • toacadia
    26 NOV, 2013
    This recipe is disappointing. I used pumpkin pie spice as called for, but the cake has a very bland flavor. For the frosting, I used low fat cream cheese instead of regular cream cheese. The frosting is not sweet enough, and combined with the bland cake, a big let down indeed. I've never been sure how Martha Stewart makes a "Living" with her recipes since so many of them are just plain mediocre.
  • Penelope F
    16 NOV, 2013
    Made this today. Came out very good. Had to bake longer than stated but only about 10 mins. Added some chopped pecans. Only made half the amount of icing as I do not like a lot. I actually did not put the icing on the cake because I am diabetic and would rather not have it but left it optional for the rest of family to add however much they liked. Tasted like sweeter pumpkin bread.
  • lacrosse_mama
    14 OCT, 2012
    Made this for my son's 21st birthday and the whole family loved it. I used whipped cream instead of the frosting at his request, but I will definitely make this again & try the frosting!!!
  • pennywelch
    19 NOV, 2011
    This recipe is wonderful it's simple and delicious! the frosting adds to the cake. I made sure the cream cheese and butter at room temperature before blending the ingredients. I made this for a family get together, everyone enjoyed it. I will make this again.
  • hcrossn
    14 NOV, 2011
    Delicious!!! I added 1/2 tsp of vanilla to the frosting and it perked it up nicely!
  • MS10354777
    16 MAR, 2011
    So why can't we use fresh pumpkin puree, especially if it's reduced well and not watery??? There must be some reason??? I will try it and get back to you all!