I can still remember the first time I tried making pumpkin cake in my air fryer – it was one of those “why didn’t I try this sooner?” moments. This Air Fryer Spiced Pumpkin Cake has become my go-to dessert when I want something warm, cozy, and ridiculously easy. No waiting for the oven to heat up, no babysitting, just moist, perfectly spiced cake in half the time. The air fryer gives it this incredible texture – slightly crisp edges with a tender center that melts in your mouth. What I love most? It’s the kind of recipe where you can throw everything together while your coffee brews and have dessert ready before your afternoon slump hits. Trust me, once you try this method, you’ll never go back to baking pumpkin cake the old way!
Why You’ll Love This Air Fryer Spiced Pumpkin Cake
Oh my goodness, where do I even start? This cake is everything you want in a fall dessert – and then some. Let me tell you exactly why it’s become my obsession:
It’s crazy fast. From mixing bowl to plate in under 40 minutes? Yes please! The air fryer works its magic while you put your feet up (or, let’s be real, scramble to finish whatever else is on your to-do list).
The texture is perfection. That magical little machine gives you edges with just the right amount of crispness while keeping the center so moist it practically glows. No dry cake disasters here!
It smells like autumn heaven. The moment those warm spices hit the hot air, your whole kitchen transforms into the coziest fall-scented candle. Cinnamon, nutmeg, cloves – it’s basically a hug in cake form.
It’s foolproof. Even if you’re usually a baking disaster (no judgment!), this recipe forgives everything. No fancy techniques, no temperamental ingredients – just dump, mix, and let the air fryer do its thing.
Ingredients for Air Fryer Spiced Pumpkin Cake
Gather these simple ingredients – chances are you’ve got most in your pantry already! Here’s exactly what you’ll need:
- 1 cup pumpkin puree (not pie filling – see my note below!)
- 1/2 cup granulated sugar (or brown sugar for extra richness)
- 1/4 cup vegetable oil (I use avocado oil, but any neutral oil works)
- 1 large egg, beaten (room temperature blends best)
- 1 tsp pure vanilla extract (the good stuff makes a difference!)
- 1 cup all-purpose flour (spooned and leveled – no packing!)
- 1 tsp baking powder (make sure it’s fresh)
- 1/2 tsp baking soda
- 1 tsp ground cinnamon (I sometimes add an extra pinch)
- 1/2 tsp ground nutmeg (freshly grated if you’re fancy)
- 1/4 tsp ground cloves (trust me, this tiny amount makes magic)
- 1/4 tsp salt (balances all that sweetness perfectly)
Ingredient Notes & Substitutions
Pumpkin puree: Canned works great (Libby’s is my go-to), but if you’re using fresh, make sure it’s thick like canned – drain excess liquid in a cheesecloth if needed. And whatever you do, don’t grab pumpkin pie filling by mistake – that’s presweetened and spiced!
Oil alternatives: Melted butter adds richness, or applesauce makes it lighter (use 1/3 cup since it’s thicker). Coconut oil works too if you don’t mind a subtle coconut flavor.
Flour options: For gluten-free, I’ve had success with 1:1 GF flour blends. Whole wheat flour works but makes a denser cake – I’d do half all-purpose, half whole wheat.
Spice adjustments: Not a cloves fan? Skip it! Love ginger? Add 1/4 tsp. This recipe is super forgiving – make it your own!
How to Make Air Fryer Spiced Pumpkin Cake
Okay, friends, let’s get baking! This is so simple you’ll wonder why you ever bothered with the oven. Here’s exactly how I make my favorite air fryer pumpkin cake:
- Preheat that air fryer! Crank it to 320°F (160°C) – this takes about 3 minutes in most models. Trust me, starting with a hot air fryer makes all the difference for that perfect rise.
- Mix the wet stuff. In your favorite mixing bowl (I use my grandma’s old yellow one), whisk together the pumpkin puree, sugar, oil, egg, and vanilla until it’s smooth and gorgeous. Don’t overmix – just until everything’s friends.
- Whisk the dry team. In another bowl (or hey, just wash that first one quickly), combine the flour, baking powder, baking soda, all those warm spices, and salt. I like to sift mine through a fine mesh strainer to avoid lumps, but a good whisk works too.
- Bring it all together. Gently fold the dry ingredients into the wet mixture. Stop when you stop seeing flour streaks – a few tiny lumps are totally fine! Overmixing is the enemy of tender cake.
- Prep your pan. Grease a 6-inch round cake pan (or whatever fits your air fryer basket) REALLY well – I use butter and a dusting of flour, or that homemade cake goop I mentioned earlier. Pour in that beautiful orange batter.
- Air fry time! Carefully place the pan in your preheated air fryer. Set the timer for 25 minutes, but peek at 20 – all air fryers run a bit different. When a toothpick comes out with just a few moist crumbs (not wet batter), you’re golden!
- The hardest part – wait! Let it cool in the pan for 10 minutes before turning it out onto a rack. I know, I know, the smell is torture, but this prevents crumbling.
Tips for Perfect Air Fryer Pumpkin Cake
After making this cake approximately 87 times (not exaggerating), here are my can’t-live-without tips:
Pan check is crucial! Air fryers vary wildly – if yours runs hot, start checking at 20 minutes. The top should spring back lightly when touched, and that toothpick should have moist crumbs, not wet batter.
Grease like you mean it. Really get into every nook of that pan – I use a pastry brush to make sure butter gets in all the corners. Nothing sadder than cake stuck to the pan!
Rotate for even baking. If you notice one side browning faster (common with air fryers), carefully rotate the pan halfway through. Use oven mitts – that basket is HOT!
Fresh spices = flavor bomb. If your cinnamon jar is older than your firstborn, it’s time for new spices. They lose potency over time, and fresh makes this cake sing. For more information on spice freshness, check out Spice Advice.
Parchment paper hack: For super easy removal, cut a circle of parchment for the pan bottom. Leave some overhang to lift the cake out later – no flipping required!
Serving Suggestions for Spiced Pumpkin Cake
This air fryer pumpkin cake is delicious all on its own, but let me tell you how I love to dress it up when I’m feeling fancy (or when the in-laws are coming over)!
My go-to classic: A generous dollop of freshly whipped cream and a sprinkle of cinnamon. The cool cream against the warm cake? Absolute magic. If I’m really treating myself, I’ll add a quick caramel drizzle – just melt some store-bought caramel bits with a splash of cream.
Breakfast upgrade: Toast a slice lightly and smear with cream cheese. Sounds weird? Try it! The tangy cream cheese cuts through the sweetness perfectly. My husband swears this is how pumpkin cake was meant to be eaten. For another great fall breakfast idea, check out these air fryer cranberry orange scones.
For chocolate lovers: Melt some dark chocolate chips and drizzle over the top. The bitterness plays so nicely with the warm spices. Sometimes I’ll even stir mini chocolate chips right into the batter before baking – my kids’ favorite version!
Storing & Reheating Air Fryer Pumpkin Cake
Here’s the beautiful thing about this cake – it stays moist for days! But let me tell you exactly how I keep it fresh and how to bring back that just-baked warmth.
Room temp storage: Once completely cooled, wrap it tightly in plastic wrap or pop it in an airtight container. It’ll stay perfect on the counter for 2 days – if it lasts that long! The spices actually deepen overnight.
Fridge trick: Need it to last longer? Store in the fridge for up to 5 days. Just let slices come to room temp before eating, or give them a quick zap in the microwave (10-15 seconds does the trick).
Freezing magic: This cake freezes like a dream! Wrap individual slices in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or at room temp for a couple hours.
Best reheating method: My favorite way? Air fryer again! 300°F for 3-4 minutes brings back that just-baked texture. Microwave works in a pinch (10 second bursts), but the edges won’t stay crisp. If you need a quick savory air fryer fix later, try these air fryer roast chicken recipes.
Air Fryer Spiced Pumpkin Cake FAQs
I’ve made this cake so many times I could probably do it in my sleep – and along the way, I’ve answered every question you can imagine! Here are the ones I get asked most often:
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to roast and puree it first, then drain any excess liquid through cheesecloth. You want that thick, concentrated pumpkin goodness – not watery mush. Personally, I keep a can of puree in my pantry for lazy days, but homemade gives it that extra special touch.
Why did my cake sink in the middle?
Oh no! This usually happens if we get too excited and open the air fryer too early. The sudden temperature drop makes the cake collapse. Wait at least 20 minutes before peeking! Also, make sure your baking powder is fresh – old stuff won’t give you the lift you need.
Can I double this recipe?
You bet! Just use two pans and cook them one at a time – air fryers don’t love overcrowding. The batter keeps well in the fridge for a couple hours if you need to wait between batches. I sometimes make a double batch and freeze one for emergencies (aka Tuesday afternoons).
My cake is browning too fast – help!
Every air fryer runs a little different. If yours is extra powerful, try lowering the temp to 300°F and adding a few minutes to the cook time. You can also loosely tent the top with foil halfway through – just be careful not to block all the air circulation.
Can I make this without eggs?
Yes! I’ve successfully used a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins) when baking for vegan friends. The texture is slightly denser but still delicious. Applesauce (1/4 cup) works in a pinch too! For more baking science on egg substitutes, see this resource on King Arthur Baking’s egg substitutes guide.
Nutritional Information
Here’s the nutritional breakdown per slice – but remember, these are just estimates that can vary based on your exact ingredients and portion sizes. (I’m a home cook, not a dietitian, folks!)
- Calories: About 180 per serving
- Fat: 8g (mostly from that heart-healthy oil!)
- Carbs: 25g (because cake should taste like cake)
- Fiber: 2g (thank you, pumpkin!)
- Protein: 3g (not bad for dessert!)
- Sugar: 12g (that’s what makes it irresistible)
Try this recipe and share your results! Tag me on social or leave a comment – I love seeing your kitchen creations! If you’re looking for another quick air fryer treat, check out these air fryer pecan pie bars.
Print
Absolutely Divine Air Fryer Spiced Pumpkin Cake in 25 Minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and easy-to-make spiced pumpkin cake cooked in an air fryer.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
Instructions
- Preheat your air fryer to 320°F (160°C).
- In a bowl, mix pumpkin puree, sugar, oil, egg, and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine wet and dry ingredients until smooth.
- Pour batter into a greased cake pan that fits your air fryer.
- Air fry for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh pumpkin puree for best results.
- Adjust spices to your taste.
- Check cake halfway through cooking to avoid over-browning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: air fryer, pumpkin cake, spiced cake, easy dessert