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Pumpkin Chiffon Cake with Pumpkin Buttercream

Pumpkin Chiffon Cake with Pumpkin Buttercream

Pumpkin Chiffon Cake with Pumpkin Buttercream is a light and fluffy pumpkin cake perfect for fall. Get ready for pumpkin season!
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 12
Calories 447 kcal


  • 1 Cup Flour
  • 1 1/4 Cups Sugar
  • 1 Tsp Cinnamon
  • 1 Tsp Ginger
  • 1/2 Tsp Ground Cloves
  • 1/2 Tsp Nutmeg
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 4 Eggs Separated plus 5 Egg Whites
  • 1 Cup Pumpkin Puree
  • 2 Sticks Butter
  • 4 Cups Confectioner's Sugar
  • 1/4 Cup Pumpkin Puree
  • 1 Tsp Vanilla
  • 1 Tsp Cinnamon


  • Preheat oven to 325.
  • Sift together flour, 3/4 cup sugar, cinnamon, ginger, cloves, nutmeg, baking powder and salt into a large bowl.
  • In a smaller bowl combine the egg yolks and pumpkin puree.
  • In a separate large bowl, mix the egg whites with an electric mixer until foamy. Mix in 1/2 cup sugar and continue to beat until eggs have formed stiff peaks.
  • Mix together the pumpkin puree and dry ingredients. Then fold in the egg whites in small batches.
  • Pour mixture into a greased 11 x 7 pan.
  • Bake for 45 minutes or until a toothpick comes out clean. Remove cake from oven and let cool for 5 minutes in pan. Then invert onto a cooling rack. Let cool completely.
  • For Buttercream:
  • Cream together butter and sugar. Mix in pumpkin, vanilla and cinnamon. Beat until light and fluffy then spread evenly on top of cooled cake. Next slice cake and enjoy!