Are you looking for a cozy, holiday-inspired dessert that doesn’t heat up the whole kitchen? This air fryer pumpkin cake is it. It’s moist, gently spiced, lifted with just enough sweetness, and finished with a smooth cream cheese frosting — all the flavors of fall in a cake that comes together in under an hour.
Best of all, you skip the oven entirely. If you already love using your air fryer for weeknight dinners, this recipe shows off how well it handles baking, too.
Why You’ll Love This Air Fryer Pumpkin Cake
This is the kind of easy fall dessert that becomes a family favorite fast. The air fryer circulates hot air around the pan, so the cake bakes evenly and stays tender in the middle. You get warm spices, real pumpkin flavor, and a bakery-style finish — in a fraction of the time a traditional oven takes, and without warming up your house on a crisp autumn day.
If you enjoy air fryer baking, you’ll want to keep this one in your regular rotation alongside your other favorite cake recipes.
Ingredients You’ll Need
Nothing says autumn like the smell of pumpkin cake in the kitchen. Here’s everything that goes into it — simple pantry staples you likely already have.
For the pumpkin cake:
- Flour — a blend of all-purpose and whole wheat flour gives structure with a little extra heartiness. Use all all-purpose if you prefer a lighter crumb.
- Granulated sugar — white sugar works well; light brown sugar or a 1:1 sugar substitute also work.
- Eggs — large, at room temperature so they blend smoothly.
- Canned pumpkin — use pure pumpkin puree, not pumpkin pie filling (the filling is pre-sweetened and will make the cake too sweet).
- Oil — vegetable or canola oil keeps the cake moist.
- Spices and leaveners — baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and kosher salt. A spoonful of molasses deepens the flavor.
For the cream cheese frosting:
- Cream cheese, softened to room temperature
- Butter, room temperature
- Powdered sugar
- A splash of milk to reach a spreadable consistency
The full measurements and step-by-step directions are in the printable recipe card at the bottom of this page, along with nutrition information.
How to Make Pumpkin Cake in the Air Fryer
Step 1: Mix the Batter
In a large bowl, whisk together the dry ingredients: both flours, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Add the canned pumpkin, oil, eggs, and molasses, then stir just until combined. Mixing gently keeps the cake tender — overmixing can make it dense.
Step 2: Air Fry the Cake
Grease a cake pan, Bundt pan, or loaf pan that fits your air fryer basket with cooking spray. Pour in the batter, filling the pan about two-thirds full. Set the pan into the basket and bake at 320°F (160°C) for 20–25 minutes. Exact time depends on your pan size and air fryer model, so start checking around the 18-minute mark.
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Let it cool to room temperature before frosting.
Step 3: Make the Cream Cheese Frosting
In a bowl, beat together the softened cream cheese, butter, powdered sugar, and a splash of milk until smooth and spreadable. Spread it over the fully cooled cake just before serving.
Pro Tips for the Best Air Fryer Pumpkin Cake
- Use a pan that fits your air fryer. A 7-inch cake pan suits most models. Bundt pans, loaf pans, and muffin tins all work too — just adjust the time.
- Grease the pan well with cooking spray or a brush of melted butter so the cake releases cleanly.
- Watch the temperature and time. 320°F is the sweet spot. A 7-inch cake usually takes 20–25 minutes; start checking at 18.
- Peek halfway through. If the top is browning too fast, tent it loosely with foil to protect it while the center finishes.
- Cool before frosting. Let the cake rest in the pan 5–10 minutes, then move it to a wire rack to cool completely. Frosting a warm cake makes it slide off.
How to Store Leftover Pumpkin Cake
- Thaw at room temperature for a few hours, or overnight in the fridge.
- Cool completely first to prevent condensation from making the cake soggy.
- Wrap it airtight in plastic wrap or foil.
- Refrigerate for up to 3–4 days to keep it fresh and moist.
- Freeze for longer storage: wrap tightly, place in an airtight container or freezer bag, and freeze up to 3 months.
What to Do With Leftover Pumpkin Puree
An open can of pumpkin doesn’t have to go to waste. Stir the extra into pancakes or waffles for a fall breakfast, blend it into a smoothie with banana and cinnamon, or use it as the base for a cozy soup. It’s also great folded into muffin or quick-bread batter, or whisked with cream cheese and spices into a quick dip for crackers.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes. Fresh pumpkin puree works well — you’ll just need to roast, peel, and puree the pumpkin first, then drain off any excess liquid so the batter isn’t too wet.
Can I substitute ingredients in the recipe?
You can swap flours, sweeteners, or spices to suit your taste, though changes may affect the texture and flavor. It’s best to adjust one thing at a time so you can see how it turns out.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter on it, give the cake a few more minutes.
How do I keep my pumpkin cake from turning out dry?
Don’t overmix the batter, and don’t overbake — pull the cake as soon as a toothpick comes out clean. Measuring your flour correctly (spooned and leveled, not packed) also helps keep it moist.
Can I freeze pumpkin cake?
Yes. Cool it completely, wrap it tightly in plastic or foil, and store it in an airtight container or freezer bag for up to 3 months.
Can I use any type of cake pan in an air fryer?
Most pans work as long as they fit inside the basket and are made of heat-safe material rated for your air fryer’s temperature range.
More Air Fryer Recipes to Try
Once you’ve mastered dessert, the air fryer handles savory dishes just as well:
- Air Fryer Teriyaki Chicken Wings
- Air Fryer Steakhouse Potatoes
- Air Fryer Parmesan Crusted Chicken
- Air Fryer Sour Cream and Onion Potato Chips
- Air Fryer Taco-Spiced Tortilla Chips
- Air Fryer Boneless Skinless Chicken Breasts
Air Fryer Pumpkin Cake
Description
Ingredients
Pumpkin Cake
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- 15 ounces canned pumpkin, pure pumpkin puree, not pie filling
- ¾ cup vegetable oil
- 2 large eggs, room temperature
- 2 tablespoons molasses
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 1 stick, ½ cup butter, room temperature
- 2 cups powdered sugar
- 1 tablespoon milk, add more as needed
Instructions
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
- Add the canned pumpkin, oil, eggs, and molasses. Stir just until combined — don’t overmix.
- Grease a cake, Bundt, or loaf pan that fits your air fryer with cooking spray. Pour in the batter, filling the pan about two-thirds full.
- Set the pan in the air fryer basket and bake at 320°F (160°C) for 20–25 minutes, checking for doneness starting at 18 minutes.
- The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before frosting.
- Beat the cream cheese, butter, powdered sugar, and milk together until smooth and spreadable.
- Spread the frosting over the cooled cake, slice, and serve.
Equipment
- 7-inch cake pan (or Bundt/loaf pan that fits your basket)
- Cooking Spray
Notes
- Cooking time varies by pan size and air fryer model — start checking early.
- Use pure pumpkin puree, not pumpkin pie filling.
- Store covered in the fridge up to 3–4 days, or freeze up to 3 months.
Nutrition
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