Air Fryer Pumpkin Cake

Ingredients

For the cake

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup granulated sugar
• ¼ cup brown sugar
• ⅓ cup vegetable oil
• 1 large egg
• ½ cup pumpkin purée (not pumpkin pie filling)
• 1 tsp vanilla extract
• 2 tbsp milk

Optional cream cheese frosting

• 4 oz (115 g) cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• Pinch of cinnamon

Instructions

1. Preheat your air fryer to 320°F (160°C) for 3–5 minutes.
2. Grease and line a 6-inch round cake pan that fits inside your air fryer basket.
3. In a bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
4. In another bowl, whisk the sugars, oil, egg, pumpkin purée, vanilla, and milk until smooth.
5. Fold the dry ingredients into the wet ingredients until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Air fry at 320°F (160°C) for 25–35 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 10 minutes.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

1. Beat the cream cheese and butter until smooth.
2. Mix in the powdered sugar, vanilla, and cinnamon until creamy.
3. Spread over the cooled cake.

Tips

• Toasted pecans or walnuts make a delicious topping.
• A dusting of powdered sugar is a simple alternative to frosting.
• Store covered in the refrigerator for up to 4 days if frosted, or at room temperature for 2 days if unfrosted.