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–+ servings
Tall pumpkin chiffon cake on a white cake stand with a slice cut and dusted with powdered sugar
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Fluffy Pumpkin Chiffon Cake

A tall, cloud-light pumpkin chiffon cake with all the warm flavor of pumpkin pie and a tender, springy crumb. Cooled upside down for maximum lift.
Course Dessert
Cuisine American
Keyword fluffy pumpkin chiffon cake
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 servings

Ingredients

For the Batter

  • 2 cups cake flour sifted
  • 1 cup granulated sugar for the batter
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 ½ teaspoons pumpkin pie spice
  • ½ cup neutral oil canola or vegetable
  • 7 large egg yolks room temperature
  • ¾ cup pumpkin puree 100% pure pumpkin
  • ⅓ cup milk
  • 2 teaspoons vanilla extract

For the Meringue

  • 7 large egg whites room temperature
  • ½ teaspoon cream of tartar
  • ½ cup granulated sugar for the meringue

To Finish

  • 2 tablespoons powdered sugar for dusting

Instructions

Make the Batter

  • Preheat the oven to 340 degrees F. Have a clean, ungreased 10-inch tube pan ready.
  • Whisk the egg yolks with 1 cup of the granulated sugar until pale and thick. Whisk in the oil, pumpkin puree, milk, and vanilla until smooth.
  • Sift the cake flour, baking powder, salt, and pumpkin pie spice over the wet mixture. Whisk just until no dry streaks remain.

Whip and Fold the Meringue

  • In a clean, grease-free bowl, beat the egg whites with the cream of tartar on medium speed until foamy. Add the remaining ½ cup sugar a little at a time and beat to glossy, medium-stiff peaks.
  • Fold the meringue into the pumpkin batter in three additions, using a light hand so you keep the air. Stop as soon as it is evenly combined.

Bake and Cool

  • Pour the batter into the ungreased tube pan and run a knife once through the batter to pop large bubbles.
  • Bake for 45 to 50 minutes, until the top springs back and a skewer comes out clean.
  • Immediately invert the pan and let the cake cool completely upside down. Once cool, run a thin knife around the edges and center tube, then release onto a plate. Dust with powdered sugar before serving.

Notes

  • Never grease the pan: the batter needs bare walls to climb tall.
  • Fold gently: once the meringue goes in, treat it lightly to keep the height.
  • Cool upside down: this keeps the airy crumb from collapsing as it sets.
  • Drain fresh puree: if using homemade pumpkin, drain off excess liquid so it is thick.