Name: pumpkin cake recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2.5 cups all-purpose flour; 1 cup pumpkin puree (pure pumpkin, not pie filling); 1 cup granulated sugar; 0.5 cup brown sugar (packed); 1 cup vegetable oil; 4 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 0.5 teaspoon salt; 3 large eggs (room temperature)

The aroma of cinnamon and nutmeg fills the kitchen as the pumpkin cake cools, promising that comforting blend of spices with every bite. Perfect for fall, this pumpkin cake recipe brings a soothing warmth during chilly evenings, and it’s an essential treat for any seasonal gathering.

Growing up, the sweet scent of baking pumpkin cake meant family time. My grandmother always had her secret recipe, a closely guarded treasure only shared with her children. This cake wasn’t just dessert; it was a centerpiece of our autumn dinners, often devoured before the main dish was even served. Recreating it today brings a slice of nostalgia to my own family table.

Why You’ll Love This Recipe

This pumpkin cake stands out for several reasons:

Moist and Flavorful: The perfect balance of pumpkin, cinnamon, and spices creates a mouthwatering taste.
Quick and Easy: With minimal prep and simple ingredients, this cake is a breeze to make.
Versatile: Serve it as a dessert or a snack, plain or with frosting, and it’s always a hit.

Ingredients Notes

The ingredients for this cake are easy to source and can often be found in your pantry:

Pumpkin Puree: Use homemade or store-bought, but make sure it’s not pumpkin pie filling.
Spices: Cinnamon, nutmeg, and ginger are key. Adjust the amounts to taste.
Sugar: Brown sugar adds moisture and richness, but you can substitute with coconut sugar for a healthier option.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C) and grease a 9×13 inch pan.

Step 2

In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 3

In another bowl, mix the wet ingredients: pumpkin puree, eggs, sugar, and oil. Stir well until the sugar dissolves.

Step 4

Combine the wet and dry ingredients, mixing gently until just blended. Be careful not to overmix.

Step 5

Pour the batter into the prepared pan and bake for 30-35 minutes. Let it cool before serving.

Storage Options

To keep your pumpkin cake fresh, store leftovers in an airtight container at room temperature for up to three days. You can also freeze the cake for up to two months. To reheat, thaw overnight in the refrigerator and warm in the oven at 300°F for 10 minutes.

Variations & Substitutions

Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
Vegan Option: Replace eggs with flaxseed meal mixed with water and use coconut oil instead of butter.
Add-ins: Incorporate nuts or chocolate chips for extra texture and flavor.

Serving Suggestions

This pumpkin cake is ideal for various occasions. Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent dessert. It also pairs wonderfully with a hot cup of coffee for an indulgent afternoon treat.

Frequently Asked Questions

Can I make this cake ahead of time? Yes, this pumpkin cake tastes even better the next day as the flavors have more time to meld. Store it in an airtight container to maintain its freshness, and when ready to serve, warm it slightly to enhance the flavors.

What frosting goes best with pumpkin cake? A classic cream cheese frosting complements the spicy flavors of the pumpkin cake beautifully. Its tangy sweetness balances the spices and adds a layer of decadence.

Can I use fresh pumpkin instead of puree? Absolutely! You can use fresh pumpkin by roasting and pureeing it. Ensure it’s blended smooth and excess liquid is strained for the best texture in your cake.