Vegan Pumpkin Spice Cake: Easy Thanksgiving Dessert Recipe

There’s something magical about the moment autumn arrives—the crisp air, the colorful leaves, and the irresistible craving for warm spices and cozy baking. When I first developed this vegan pumpkin spice cake recipe, I wanted to capture that feeling in dessert form. A cake that would fill your kitchen with the comforting aromas of cinnamon, nutmeg, and cloves while remaining completely plant-based and accessible to all.

Why This Pumpkin Spice Cake Stands Out

What makes this vegan pumpkin spice cake truly special is its incredible moisture level. Many vegan cakes can turn out dry or dense, but this recipe achieves that perfect tender crumb that melts in your mouth. The secret lies in the combination of pumpkin puree and oil, which work together to create a rich, moist texture without any dairy or eggs. I’ve tested this recipe countless times to find the ideal balance of flavors and textures.

One autumn evening, as the sun set earlier and the temperature dropped, I found myself craving that quintessential fall flavor combination. I experimented with different ratios of pumpkin pie spice, adjusting the blend until it sang with warmth and complexity. The result is a cake that feels like wrapping yourself in your favorite sweater—comforting, familiar, and absolutely delightful.

Understanding Your Ingredients

Let’s talk about the ingredients that make this vegan pumpkin spice cake work so beautifully. The pumpkin puree is the heart of this recipe—it adds moisture, natural sweetness, and that gorgeous orange hue. Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

The combination of baking soda and baking powder gives our cake its perfect rise. When the apple cider vinegar reacts with the baking soda, it creates little bubbles that make the cake light and airy. I love using plant-based milk because it’s so versatile—soy milk adds richness, while almond milk keeps things light. Choose whatever you prefer.

Now, the pumpkin pie spice blend—this is where the magic happens. I’ve found that using a full tablespoon and a half gives the cake that signature warmth without being overwhelming. If you don’t have pre-mixed pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, allspice, and cloves. The fragrance alone is worth the effort.

Step-by-Step Baking Instructions

Preheat your oven to 350°F (180°C) and lightly grease two 8-inch round cake pans. There’s something therapeutic about preparing the pans—it’s like setting the stage for something wonderful to happen. I like to use a light coating of oil and a dusting of flour, but baking spray works perfectly too.

In a large bowl, whisk together your dry ingredients. I always take a moment to admire the beautiful mixture of flour, sugar, and spices. The scent of pumpkin pie spice rising from the bowl is pure autumn magic. In a separate medium bowl, combine your wet ingredients. Watching the pumpkin puree swirl into the plant-based milk and oil is like watching a sunset—all warm colors blending together beautifully.

Now comes the crucial part—combining wet and dry ingredients. Pour the wet mixture into the dry ingredients and mix gently until the batter just comes together. Resist the urge to overmix! Those little streaks of flour will disappear with a few more gentle strokes. Overmixing can lead to a tough cake, and we want that tender crumb.

Divide the batter evenly between your prepared pans. Give each pan a little wiggle on the counter to help the batter settle evenly. This simple step ensures your cake layers bake uniformly. Slide the pans into your preheated oven and let the magic happen for about 40 minutes. Your kitchen will soon be filled with the most incredible aroma.

The baking time can vary slightly depending on your oven, so start checking at the 35-minute mark. The cake is done when a toothpick inserted in the center comes out clean, and the edges are pulling slightly away from the pan. Let the cakes cool completely in their pans before attempting to frost them—patience here prevents crumbly disasters.

Creating the Perfect Pumpkin Spice Frosting

While your cakes are cooling, let’s whip up that dreamy pumpkin spice frosting. This frosting is what takes this cake from delicious to extraordinary. The combination of vegetable shortening and vegan butter gives us that perfect fluffy texture that holds its shape beautifully.

Using a hand mixer or stand mixer, beat together the powdered sugar, shortening, vegan butter, apple cider vinegar, pumpkin pie spice, and vanilla extract. Start on low speed to avoid a powdered sugar cloud, then increase to medium-high until the frosting becomes light and fluffy.

The magic touch here is adding the plant-based milk gradually. Start with one tablespoon and assess the consistency. You want the frosting to be spreadable but not runny. I love this step because it lets me customize the texture exactly how I want it. Sometimes I prefer a thicker frosting for piping, other times a softer one for easy spreading.

Once your cakes are completely cool, it’s time for the most satisfying part—assembling and frosting. I adore the rustic look of leaving the cake layers exposed, but there’s enough frosting here to cover the entire cake if you prefer a more traditional look. The choice is yours—both are beautiful.

Tips for Baking Success

Over the years, I’ve learned several tricks that make this vegan pumpkin spice cake even better. Room temperature ingredients mix more evenly, so try to take your plant-based milk and pumpkin puree out of the refrigerator about 30 minutes before baking.

When measuring flour, use the spoon-and-level method rather than scooping directly from the bag. This prevents packing too much flour into your measuring cup, which can lead to a dry cake. For the pumpkin puree, make sure to drain any excess liquid if it seems watery.

If you’re making this cake for a special occasion, consider baking it a day ahead. Vegan cakes often taste even better the next day as the flavors have more time to meld together. Just wrap the cooled, unfrosted cakes tightly in plastic wrap and frost them the day you plan to serve.

Don’t be afraid to get creative with decorations! A simple dusting of cinnamon or a light grating of fresh nutmeg on top adds such elegance. For Thanksgiving, I sometimes add sugared cranberries or edible flowers for a festive touch.

Why This Cake is Perfect for Thanksgiving

Thanksgiving is about gathering, gratitude, and of course, incredible food. This vegan pumpkin spice cake fits perfectly into that tradition. It’s a dessert that welcomes everyone to the table, regardless of dietary preferences. I’ve served this at family gatherings where some guests were vegan and others weren’t—everyone raved about it equally.

The warm spices evoke those traditional autumn flavors we all love, while the moist, tender crumb makes it feel indulgent and special. It’s substantial enough to feel like a proper celebration cake but not so heavy that you can’t enjoy it after a big meal.

What I love most about this cake is how it brings people together. There’s something about sharing a homemade dessert that creates connection. Whether you’re hosting a large Thanksgiving dinner or having a cozy autumn gathering with close friends, this cake becomes part of the memories you’re making.

As the leaves continue to fall and the holiday season approaches, I hope this vegan pumpkin spice cake brings as much joy to your kitchen as it has to mine. The process of creating it—measuring, mixing, baking, and finally sharing—is a beautiful ritual that celebrates the season perfectly. Happy baking!