Pumpkin pie flavors meet chiffon cake texture. Try this moist pumpkin chiffon cake—packed with pumpkin spice and delightfully light and airy, like pumpkin pie transformed into a fluffy sponge.
When pumpkin season arrives I crave pumpkin spice everywhere—food, drinks, and even home scents. If you enjoy that cozy fall flavor, this cake is for you. It captures the warm spices of pumpkin pie but in a soft, cloud-like chiffon that feels lighter on the palate.
I love classic pumpkin treats like pumpkin muffins, pumpkin bread, and the traditional pie, but sometimes I want something less dense. This pumpkin chiffon cake keeps all the familiar pumpkin spice notes while staying airy and moist—perfect when you want dessert without feeling weighed down.
Why You’ll Love This Recipe
This recipe combines two favorites: the comforting spices of pumpkin pie and the light, tender crumb of chiffon cake. It’s an elegant yet simple dessert that works for everyday indulgence or holiday gatherings.
- Light and tender crumb: The chiffon sponge is airy yet moist, melting on the tongue.
- Pumpkin-pie flavor in a cake: All the warm spice notes you expect from pumpkin pie, delivered with a delicate texture.
- Simple method: Six clear steps and everyday ingredients create an impressive result.
- Seasonal and versatile: Ideal for autumn and winter celebrations; top with whipped cream or nuts to suit your taste.
Video: Watch How to Make the Pumpkin Chiffon Cake
A step-by-step video demonstrates folding techniques, meringue handling, and how to remove the cake from the pan. If you prefer a visual guide, watch a video tutorial for the full process.
Ingredients for Pumpkin Chiffon Cake
- Egg yolks: Separate from the whites; yolks go into the batter.
- Granulated sugar: Used in both the yolk mixture and the meringue to provide structure and sweetness.
- Oil: A neutral oil (canola, vegetable, or light olive oil) keeps the cake moist.
- Milk: Whole milk enriches the batter for a silky crumb.
- Pumpkin puree: Use 100% pure pumpkin puree or roast and puree fresh pumpkin for best flavor.
- Dark rum (optional): A small amount deepens the flavor; omit if preferred.
- Cake flour: Recommended for the lightest texture; all-purpose flour will produce a denser result.
- Baking powder: A small amount helps this heavier pumpkin batter rise.
- Salt: Balances and enhances the flavors.
- Pumpkin spice: Use store-bought or a homemade blend of cinnamon, ginger, nutmeg, allspice, and clove. Omit to make a plainer pumpkin chiffon.
- Egg whites: Whip to stiff peaks for the meringue; ensure no yolk traces remain.
How to Make Pumpkin Puree from Fresh Pumpkin
Three simple steps:
- Halve the pumpkin and scoop out the seeds and strings.
- Place cut-side down on parchment and roast at about 400°F (204°C) until the flesh is very tender, 30–60 minutes depending on size. The skin may darken; that’s normal.
- Cool slightly, peel, and puree the flesh in a food processor until smooth.
How to Make Homemade Pumpkin Spice
Combine warm spices to make your own blend: cinnamon, ginger, nutmeg, allspice, and a touch of clove. Adjust proportions to taste for a signature pumpkin spice mix.
6 Steps to Make Pumpkin Chiffon Cake
Step 1. Mix the wet ingredients
Whisk egg yolks with part of the sugar until combined. In the same bowl add milk, oil, pumpkin puree, and rum if using. Whisk until smooth. Reserve the egg whites in a clean, dry bowl for whipping.
Should I whip the egg yolks?
You can, but it’s not necessary here because a small amount of baking powder helps the batter rise. When baking without baking powder, beating yolks can add lift.
Step 2. Add the dry ingredients
Sift together cake flour, baking powder, salt, and pumpkin spice. Add to the wet mixture and whisk until the batter is very smooth and free of lumps.
Quick tip
The batter may look slightly lumpy at first; persist in whisking until it becomes smooth so the finished cake has an even texture.
Step 3. Whip egg whites
Whip the egg whites at medium speed. Add half the sugar when bubbles are large and the rest when they become foamy. Finish at low speed to tighten the meringue bubbles, then whip to stiff peaks. Use the meringue immediately for best volume.
Quick tip
Make sure bowls and utensils that touched egg whites are free of oil or yolk, which will prevent proper whipping.
Step 4. Fold meringue into the pumpkin batter
Stir one-third to one-half of the meringue into the pumpkin mixture to lighten it, then gently fold in the remaining meringue in two additions. Use a spatula to scrape the bowl bottom and fold just until combined to preserve air.
Quick tip
French-style meringue can separate if left sitting; fold and bake promptly. If it begins to weep, briefly re-whip before folding.
Step 5. Bake the chiffon cake
Pour the batter into a 7-inch chiffon pan. Swirl with a toothpick to remove large air pockets. Bake in a preheated oven at 340°F (171°C) for 40–45 minutes, until the surface springs back and a toothpick comes out clean with a few crumbs. Remove from the oven, invert the pan, and cool upside down to help the cake hold its shape.
Step 6. Remove the chiffon cake from the pan
Once the cake is completely cool, gently release it from the tube pan.
How to remove a chiffon cake from a tube pan by hand
- Gently press down around the cake sides and the central tube to loosen the edges.
- Flip the pan, push the base to separate the pan side from the cake, and detach the removable bottom.
- Twist and nudge the cake free from the pan base to remove it intact.
Avoid running a knife around the pan edge unless necessary, as this can scrape and mar the cake’s outer surface and color.
Whipped Cream Frosting
A soft whipped cream complements the chiffon’s texture beautifully. Whip heavy cream with a little sugar to soft peaks, then spread or pipe over slices. Finish with a light dusting of pumpkin spice or add chopped pecans, walnuts, or a drizzle of caramel for extra richness.
Frequently Asked Questions
Wrap the surface tightly and refrigerate for 3–4 days. At room temperature it will keep for about one day. You can freeze the cake for up to a month; thaw in the refrigerator before serving.
Use a chiffon or tube pan with a removable bottom. Avoid nonstick pans when possible—metal pans with a removable bottom work best to prevent collapse while cooling.
A slight deflation is normal for chiffon cakes because they are light and delicate. If it collapses dramatically, it may have been underbaked. Cooling the cake upside down helps minimize deflation.
They are similar—both are tube pans—but make sure the pan material and design allow the cake to cling while cooling. A removable bottom and aluminum construction are ideal.
All-purpose flour will produce a firmer, less tender crumb because it has higher protein. For the lightest chiffon texture, cake flour is recommended.
More Pumpkin Recipes
If you enjoy this chiffon cake, try other pumpkin desserts such as pumpkin spice bread, pumpkin muffins, or make your own pumpkin spice blend to use across recipes.
More Chiffon Recipes
If you love the chiffon texture, try variations like vanilla chiffon or a light strawberry cream chiffon for a different fruity profile.
Did you try the recipe?
Share your feedback in the comment section. I’d love to hear how you served it and which toppings you preferred for family gatherings or special occasions.
Thank you! – Aya
Moist Pumpkin Chiffon Cake
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Equipment
Method
Nutrition
Notes
Ingredients
- 60 g egg yolks (4 eggs)
- 30 g granulated sugar
- 40 g oil
- 30 g milk
- 150 g pureed pumpkin (⅔ cup)
- 10 g rum (optional)
- 80 g cake flour (⅔ cup)
- 1 teaspoon baking powder
- a pinch of salt
- 1 tablespoon + ½ teaspoon pumpkin spice
- 130 g egg whites (from 4 eggs)
- 50 g granulated sugar (¼ cup)
- 100 g heavy cream (½ cup + 1 tbsp)
- 10 g granulated sugar (2½ tsp)
Note: For best results measure by weight. Cup measurements are provided for convenience.
Equipment
- 7-inch chiffon cake pan (or 6-inch)
- Mixing bowls
- Whisk and spatula
- Sieve
- Stand mixer or hand mixer for meringue
- Toothpick
Method
- Mix the wet ingredients: Whisk egg yolks and sugar, then add milk, oil, pumpkin puree, and rum. Whisk until smooth.
- Add the dry ingredients: Sift cake flour, baking powder, salt, and pumpkin spice. Combine with the wet ingredients and whisk until smooth.
- Whip egg whites: Beat egg whites at medium speed, adding sugar in two additions. Finish at low speed and whip to stiff peaks.
- Fold meringue into the pumpkin batter: Fold one-third to one-half of the meringue into the batter to lighten it, then fold in the remainder gently until combined.
- Bake: Pour batter into a chiffon pan, swirl with a toothpick to remove big air bubbles, and bake at 340°F (171°C) for 40–45 minutes. Invert the pan to cool.
- Remove: Once cooled, release the cake from the pan as described above.
- Whip heavy cream with sugar to soft peaks. Use to top slices or frost the cake. Garnish with a sprinkle of pumpkin spice, nuts, or caramel.
Notes
Nutrition
Tried this recipe?
Let us know how it turned out in the comments!