Fresh Milled Flour Pumpkin Cake

Last Updated on October 16, 2026 by Kimberly

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I usually bring a couple of different desserts to our Thanksgiving dinner. This fresh milled flour pumpkin cake is on the top of the list. Not only is it delicious, but it is also extremely easy to bake. Topped with cream cheese frosting, it’s the perfect dessert to take to any fall gathering.

Why You’ll Love Fresh Milled Flour Pumpkin Cake

Simple and Easy Recipe – This pumpkin cake recipe does not require a lot of ingredients and is baked in a 9×13 baking dish.

Nutrition – Fresh milled soft white wheat flour contains fiber, vitamins, minerals, and antioxidants.  It adds extra nutrition to this recipe.

Flavor – The cream cheese frosting complements the pumpkin flavor of the cake so well!

Ingredients & Substitutions for Fresh Milled Flour Pumpkin Cake

Pumpkin Cake:

• Pumpkin puree
• Organic sugar
• Melted butter
• Oil
• Eggs – You can substitute Bob Red Mill’s Egg Replacer if needed.
• Fresh milled soft white wheat flour – I highly recommend milling your own flour for all the health benefits. If you aren’t able to do that, you can substitute the same amount of all-purpose flour in this recipe.
• Baking soda
• Baking powder
• Salt – I use sea salt in my baking.
• Pumpkin pie spice

Cream Cheese Frosting:

• Cream Cheese
• Butter
• Vanilla
• Powdered Sugar

How to Make Fresh Milled Flour Pumpkin Cake

1: Mill soft white wheat berries in an electric mill.

2:  If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card.  Add pumpkin puree, sugar, melted butter, oil, and eggs to the mixing bowl. Mix thoroughly.

3: In a separate mixing bowl, add fresh milled soft white wheat flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients. Mix after each addition.

4: Pour pumpkin cake batter into a greased 9×13 glass baking dish. Let batter sit for fifteen minutes. Preheat oven to 350°F while you wait.

5: Bake at 350°F for 55 minutes. Let cool for two hours on a wire baking rack

6: Set cream cheese and butter out of the refrigerator for thirty minutes to soften.

7: Whip softened cream cheese, butter, and vanilla together. Gradually add the powdered sugar. Mix after each addition.

8: Top completely cooled cake with cream cheese frosting and serve.

Fresh Milled Flour Pumpkin Cake

A soft, moist pumpkin cake made with fresh milled flour and finished with creamy cream cheese frosting. Perfect for fall gatherings or an everyday treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12

Ingredients

  

• 1 15 oz can pumpkin puree
• 1 1/2 cups organic sugar 380g
• 1/2 cup melted butter 101g
• 1/2 cup olive oil 118.5g
• 4 eggs You can substitute 4 tablespoons of Bob's Red Mill Egg Replacer. Mix with 8 tablespoons of water and let sit for one minute before adding to the batter.
• 2 cups fresh milled soft white wheat flour 205.5g You can substitute the same amount of all-purpose flour.
• 2 tsp baking soda 10g
• 1/2 tsp baking powder 1.9g
• 1/2 tsp salt 2.4g
• 1 tbsp pumpkin pie spice 6.3g
• 1 tsp vanilla

Instructions

 

• Mill soft white wheat berries in an electric mill.
• If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card.  Add pumpkin puree, sugar, melted butter, oil, and eggs to the mixing bowl. Mix thoroughly.
• In a separate mixing bowl, add fresh milled soft white wheat flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients. Mix after each addition. Add vanilla.
• Pour pumpkin cake batter into a greased 9×13 glass baking dish. Let batter sit for fifteen minutes. Preheat oven to 350°F while you wait.
• Bake at 350°F for 30-35 minutes. Let cool for two hours on a wire baking rack
• Set cream cheese and butter out of the refrigerator for thirty minutes to soften.
• Whip softened cream cheese, butter, and vanilla together. Gradually add the powdered sugar. Mix after each addition.
• Top completely cooled cake with cream cheese frosting and serve.
The pumpkin cake is done when the internal temperature is 200°F -205°F.

Keyword Fresh milled flour desserts, Fresh Milled Flour Pumpkin Cake, fresh milled flour recipes

How to Store Fresh Milled Flour Pumpkin Cake

Refrigerator – After pumpkin cake has set out for two hours, cover and place in the refrigerator. It will stay good for three to five days. Let sit out 20-30 minutes before serving for better texture.

Freezer – You can slice the pumpkin cake and place in a freezer safe container or freezer bags. It will stay good for two to three months in the freezer. Place in refrigerator overnight to thaw.

Alternatively, you can wrap the entire glass baking dish tightly in a layer of plastic wrap, pressing it directly against the surface of the cake, followed by a layer of heavy-duty aluminum foil and freeze.

FAQs

I don’t have soft white wheat flour. Can I still make fresh milled flour pumpkin cake?

Of course! You can substitute the same amount of all-purpose flour.

Can I make this pumpkin cake ahead of time?

Yes, you can make it in advance. The pumpkin cake will keep in the refrigerator for three to five days and in the freezer up to two or three months.

More Fresh Milled Flour Fall Recipes!

Easy Pumpkin Bread (with Caramel Glaze) -This pumpkin bread is so easy to whip up, but so delicious! Serve with caramel glaze and a cup of coffee, perfection!

Apple Cake with Buttermilk Sauce – Moist apple cake paired with a buttermilk brown sugar sauce. A match made in heaven!

Fresh Milled Flour Apple Crisp -This apple crisp swaps store-bought flour for fresh milled flour, giving the topping a heartier texture and richer, nuttier flavor than the classic version.

Pumpkin Chocolate Chip Muffins with Fresh Milled Flour -These pumpkin chocolate chip muffins are everything you want in a fall bake — warm spices, rich pumpkin flavor, and pockets of melty chocolate in every bite. 

Pumpkin Cinnamon Rolls with Fresh Milled Flour – Soft, fluffy pumpkin cinnamon rolls made with fresh milled flour and warm fall spices, topped with a rich cream cheese glaze. A cozy from-scratch treat perfect for pumpkin season.

Pumpkin Pancakes with Fresh Milled Flour-These fresh milled flour pumpkin pancakes are light, fluffy, and full of cozy fall flavor. Made with simple ingredients and real pumpkin, they’re an easy way to enjoy freshly milled whole grains at breakfast.

Pumpkin Pie Bars with Fresh Milled Flour -These pumpkin pie bars are made with fresh milled flour for a buttery, tender crust topped with a creamy, perfectly spiced pumpkin filling.