Description
This delicious Pumpkin Cake is perfect for fall and is easy to make!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder (Ensure freshness for best rise.)
- 1 teaspoon baking soda (Ensure freshness for best rise.)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree (Can substitute with fresh pumpkin, cooked and pureed.)
- 1 cup sugar
- 1/2 cup vegetable oil (Can substitute with melted coconut oil or butter.)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (Optional)
- 1/2 cup chocolate chips (Optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, mix the pumpkin puree, sugar, and vegetable oil until smooth. Add in the eggs one by one, incorporating them well. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet, stirring gently until just combined. Avoid overmixing—some lumps are perfectly fine!
- If using, gently fold in the nuts or chocolate chips into the batter.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Cut into squares and enjoy warm or at room temperature.
Notes
- This cake is best enjoyed warm or at room temperature.
- Store any leftovers in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg