Pumpkin Oat Cake
Indulge in the cozy flavors of autumn with this moist and hearty Pumpkin Oat Cake, a delightful fusion of nutty rolled oats and rich pumpkin puree. Perfectly spiced with cinnamon, nutmeg, and ginger, this cake offers a warm, aromatic experience in every bite. Sweetened with a combination of brown sugar and granulated sugar, it strikes the ideal balance of natural sweetness and comforting warmth. Chopped walnuts add an optional crunch for texture, while simple pantry staples like milk, eggs, and vanilla bring it all together. Ready in under an hour, this easy-to-make cake is the perfect centerpiece for fall gatherings, a comforting dessert after dinner, or even a sneaky snack with your morning coffee. Serve it unadorned for a rustic treat or elevate it with cream cheese frosting or a dusting of powdered sugar for a truly festive finish!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 1 cup Pumpkin puree
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 0.5 cup Milk
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set aside.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir well to combine.
In another mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, milk, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
If using walnuts, gently fold them into the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Serve as is, or top with cream cheese frosting or a dusting of powdered sugar for added sweetness. Enjoy!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 30.7 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 259 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.
