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Frosted air fryer pumpkin cake on a white plate ready to serve

Air Fryer Pumpkin Cake

4.75 from 4 votes
Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 25 minutes
10 minutes
Total Time: 55 minutes
Servings: 8 Servings

Description

A moist, warmly spiced air fryer pumpkin cake topped with smooth cream cheese frosting — an easy fall dessert that's ready in under an hour, no oven needed.

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

  • Air Fryer
  • 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

Serving: 1ServingCalories: 579kcalCarbohydrates: 81gProtein: 7gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 55mgSodium: 547mgPotassium: 296mgFiber: 4gSugar: 54gVitamin A: 8528IUVitamin C: 2mgCalcium: 87mgIron: 3mg