Oats and Pumpkin Evening Cake
Indulge in the cozy flavors of fall with this Oats and Pumpkin Evening Cake, a hearty and wholesome dessert perfect for crisp autumn nights. This tender cake combines the nutty richness of old-fashioned oats with the earthy sweetness of pumpkin puree, enhanced by warm spices like cinnamon and nutmeg. It's naturally moist, thanks to the combination of melted butter and milk, with an optional crunch from crushed pecans or walnuts. Easy to make and baked in just 30 minutes, this cake is an ideal treat to pair with a hot cup of tea or coffee. Finish with a light dusting of powdered sugar for an elegant touch that makes every bite feel special. Perfect for fall gatherings or a cozy night in, this pumpkin-oat cake is a delightful way to celebrate the season.
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Recipe Information
Ingredients
- 1 cup Old-fashioned oats
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Canned pumpkin puree (not pumpkin pie filling)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.25 cup Unsalted butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 0.5 cup Crushed pecans or walnuts (optional)
- 1 tablespoon Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch square baking pan or line it with parchment paper.
In a medium bowl, combine the oats, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir to mix evenly and set aside.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and melted butter until smooth.
Add the eggs to the wet mixture one at a time, whisking well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
If using, gently fold in the crushed pecans or walnuts for added texture and crunch.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar (optional) for a decorative and lightly sweet finishing touch.
Slice and serve your Oats and Pumpkin Evening Cake. Enjoy with a warm drink for the perfect evening treat!
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 28.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
