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Pumpkin Chiffon Cake

This Pumpkin Chiffon Cake is a dreamy autumn bake, with an incredibly soft, light and fluffy texture and the gentle warmth of cinnamon, ginger and nutmeg. Made with canned pumpkin purée, it has a delicate pumpkin flavour and a beautifully moist crumb without feeling heavy.

I’ve topped the cake with a generous swirl of light, airy whipped cream and decorated it with my coffee autumn leaf cookies for a little seasonal charm. The combination of soft pumpkin chiffon cake, billowy cream and a hint of cinnamon is simply dreamy. It’s like bringing all the cosy flavours and colours of autumn to your cake stand!

Alright, let’s bake!

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Why You’ll Love This Pumpkin Chiffon Cake

• Light and fluffy texture: Chiffon cake is known for its delicate, airy crumb. Despite the addition of pumpkin purée, this cake stays wonderfully soft and light.
• Warm autumn spices: Cinnamon, ginger and nutmeg complement the pumpkin beautifully without overpowering its delicate flavour.
• Made with canned pumpkin purée: You don’t need to prepare fresh pumpkin. Canned pumpkin purée makes this cake convenient and consistent.
• Light whipped cream topping: A generous swirl of softly whipped cream adds a lovely contrast to the tender pumpkin cake without making it feel too rich.
• A pretty seasonal finish: Decorated with coffee autumn leaf cookies and a light dusting of cinnamon, this cake makes a lovely centrepiece for an autumn gathering. I made these cookies using my coffee autumn leaf cookies recipe, which creates three beautiful shades of brown from one batch of dough. They’re fun to make and add a lovely crisp contrast to the soft, fluffy cake!

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8-inch (20cm) Chiffon Tube Pan

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Ingredients for this Pumpkin Chiffon Cake

At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.

• Eggs: This recipe uses five large eggs, separated into yolks and whites. The yolks add richness to the batter, while the whipped egg whites create the cake’s signature light and airy texture. I recommend bringing the eggs to room temperature before baking.
• Caster sugar: Divided between the egg yolk batter and meringue to provide sweetness and help stabilise the whipped egg whites.
• Vegetable oil: Helps keep the chiffon cake moist and tender. Use a neutral-flavoured oil so it doesn’t interfere with the pumpkin and spices.
• Milk: Adds moisture to the batter and helps create a smooth consistency.
• Pumpkin purée: Use canned 100% pure pumpkin purée, not pumpkin pie filling, which already contains added sugar and spices.
• Cake flour: Its lower protein content helps create a softer, more delicate crumb.
• Baking powder: Provides additional lift and helps the cake rise evenly.
• Ground cinnamon, ginger and nutmeg: This combination gives the cake its lovely warming autumn flavour. The cinnamon is the most prominent, while ginger and nutmeg add subtle depth.
• Vanilla extract: Enhances the overall flavour and complements the pumpkin and spices.
• Salt: Balances the sweetness and brings out the flavours of the other ingredients.
• Cream of tartar: Helps stabilise the egg whites while whipping, making it easier to achieve a glossy, stable meringue.

Tips for Making the Perfect Pumpkin Chiffon Cake

• Use 100% pure pumpkin purée: Make sure you use canned pumpkin purée rather than pumpkin pie filling. Pumpkin pie filling contains added sugar and spices, which will affect the flavour and sweetness of the cake.
• Check the consistency of your pumpkin purée: Different brands can vary slightly in moisture content. Stir the purée well before weighing it out. If you notice excess liquid separating from the purée, drain it before using. Ideally, the purée should be thick, smooth and spoonable.
• Use room-temperature eggs: Room-temperature egg whites generally whip more readily and incorporate more easily into the batter. Make sure your mixing bowl and whisk attachment are completely clean and grease-free.
• Pay attention to your meringue: A stable meringue is essential for a light and fluffy chiffon cake. Gradually adding the sugar helps create a smooth, glossy meringue. Whisk until stiff peaks form, but avoid over beating until the meringue becomes dry and clumpy.
• Don’t grease your chiffon cake pan: Unlike regular cakes, chiffon cakes need to cling to the sides of the pan as they rise. Always use an ungreased aluminium chiffon cake pan without parchment paper.
• Don’t open the oven door too early: Avoid opening the oven after the first 30 minutes of baking. A sudden temperature change can affect the cake’s structure before it has fully set.
• Invert the cake immediately: Once the cake comes out of the oven, invert the pan straight away and allow it to cool completely upside down. This helps prevent the delicate cake from shrinking or collapsing as it cools.

How to serve pumpkin chiffon cake

This pumpkin chiffon cake is delicious even on its own. You know those cakes that make you want to reach for another slice? I think this is one of them! It’s light as a cloud, with a delicate pumpkin flavour that blends beautifully with the warming cinnamon, ginger and nutmeg. The balance of flavours is just right, making every bite so enjoyable.

That said, I love serving it with a generous swirl of whipped cream. To me, it’s the perfect combination: light-as-a-cloud whipped cream that’s only slightly sweet, paired with the beautifully soft, gently spiced chiffon cake. A little dusting of cinnamon brings everything together.

I also love adding my homemade coffee autumn leaf cookies on top for a little crunch and extra autumn charm. Serve each slice with a cup of coffee or tea, and enjoy!

How to Store Pumpkin Chiffon Cake

Unfrosted cake: Store the completely cooled cake in an airtight container at room temperature for up to 2 days. It is best enjoyed within the first 1–2 days when the texture is at its softest.

Frosted cake: Once decorated with whipped cream, keep the cake covered in an airtight cake container in the refrigerator. It is best enjoyed within 2 days.

For the best texture and flavour, allow individual slices to sit at room temperature for a few minutes before serving.

FAQs Pumpkin Chiffon Cake

More Fall Recipes You Might Like

Apple Pie with Shortcrust Pastry

Pumpkin Dinner Rolls

Autumn Leaf Shortbread

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Pumpkin Chiffon Cake

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• Author: Bakabee
• Prep Time: 30 mins
• Cook Time: 38 mins
• Total Time: 1 hr 8 mins
• Yield: 8-inch cake 1x
• Category: Cakes
• Method: Bake
• Cuisine: American, Asian, Fusion

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Description

A soft, light and fluffy pumpkin chiffon cake gently spiced with cinnamon, ginger and nutmeg, topped with airy whipped cream and homemade coffee autumn leaf cookies. A dreamy autumn bake!

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Ingredients

Units MUS Scale 1/2x1x2x3x

For the Cake Batter

• 5 egg yolks
• 30 g caster sugar
• 40 ml vegetable oil
• 40 ml milk
• 90 g pumpkin puree
• 95 g cake flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tsp baking powder

For the Meringue

• 5 egg whites
• 70 g caster sugar
• 1/4 tsp cream of tartar

For the Whipped Cream Frosting (Optional)

• 170 g mascarpone cheese, chilled
• 250 ml double cream, chilled
• 25 g icing sugar
• 3/4 tsp vanilla extract, clear
• A pinch of salt

For the Decoration (Optional)

• ground cinnamon
• coffee autumn leaf cookies

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Instructions

Prepare The Cake Batter

1. Preheat the oven to 160°C fan. Prepare an unlined, ungreased 8-inch chiffon cake pan. Do not grease the pan, as the cake needs to cling to the sides while baking.
2. Separate the eggs, placing the egg whites in a large, clean, grease-free mixing bowl and the egg yolks in a separate medium-sized bowl.
3. In a medium mixing bowl, beat the egg yolks and 30 g caster sugar until pale and slightly thickened.
4. Add the vegetable oil, milk and vanilla extract. Continue beating at medium speed until the mixture is smooth and fully emulsified.
5. Add the pumpkin purée and continue mixing until the pumpkin is fully incorporated and the mixture is smooth.
6. Sift in the cake flour, baking powder, ground cinnamon, ground ginger, ground nutmeg and salt. Mix gently at low to medium speed until just combined. Avoid overmixing.

Make The Meringue

1. Add the cream of tartar to the egg whites. Using a clean, grease-free whisk attachment, whisk until foamy.
2. Gradually add the 70 g caster sugar in three additions, whisking for about 30 seconds to 1 minute between each addition to allow the sugar to dissolve.
3. Once all the sugar has been incorporated, increase the mixer to medium-high speed and continue whisking until stiff, glossy peaks form.

Combine The Batter

1. Add a small amount of the meringue to the pumpkin yolk batter and gently whisk it in to lighten the mixture.
2. Gradually add the meringue to the batter. Using a whisk, gently combine until no large white blobs remain. Continue to add the meringue to the batter until everything is well incorporated.
3. Switch to a silicone spatula and gently fold the batter, scraping along the bottom and sides of the bowl to ensure everything is evenly incorporated. Take care not to deflate the meringue.
4. Pour the batter into the ungreased chiffon pan, preferably in one spot, allowing the batter to spread naturally.
5. Lift the pan a few inches above the counter and gently drop it a few times to release any large air bubbles.
6. Run a skewer through the batter in a circular motion to release any smaller air pockets. Gently shake the pan from side to side to level the surface.

Bake And Cool The Cake

1. Bake in the preheated oven at 160°C fan for approximately 35–40 minutes, or until a skewer inserted into the centre comes out clean.
2. Immediately remove the cake from the oven and invert the pan. Allow the cake to cool completely upside down. This prevents the delicate chiffon cake from collapsing as it cools.
3. Once completely cooled, gently run a thin spatula around the outer edge of the cake and around the centre tube to release it from the pan.
4. Run the spatula around the base of the pan to release the cake completely.
5. Place a serving plate or cake stand over the pan, then carefully turn the pan upside down. The cake should release cleanly.
6. If you are not planning to frost the cake, simply serve it with a cup of tea.

Make The Whipped Cream Frosting (Optional)

1. Combine the icing sugar and salt in a small bowl and mix well.
2. Add the vanilla extract to the chilled double cream and mix briefly to combine.
3. Place the vanilla-infused double cream and icing sugar mixture in a large mixing bowl. Using a handheld mixer fitted with a whisk attachment, whisk the mixture until the frosting reaches medium-stiff peaks. Be careful not to overwhip.
4. Transfer the frosting to a piping bag fitted with a large open star piping tip, such as a Wilton 1M. Keep refrigerated until ready to decorate.

Decorate The Cake (Optional)

1. Once the cake has completely cooled, pipe generous rosettes of whipped cream around the outer edge of the cake.
2. Lightly dust the piped cream with ground cinnamon using a fine-mesh sieve.
3. Arrange the coffee autumn leaf cookies between the cream rosettes.
4. Slice and serve your beautifully decorated pumpkin chiffon cake.

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Equipment

8-inch (20cm) Chiffon Tube Pan

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Final Thoughts

This pumpkin chiffon cake has become one of my favourite autumn bakes. I was so pleased with how beautifully it turned out – incredibly soft, light and fluffy, with just the right amount of pumpkin and warming spices.

I especially love how the lightly spiced cake pairs with the airy whipped cream and homemade coffee autumn leaf cookies. It’s a lovely way to bring the colours and flavours of autumn together in one cake.

Thanks for joining me in the kitchen today. Enjoy and keep baking! 💛

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