Pumpkin Oatmeal Cake
Warm, spiced, and irresistibly moist, this Pumpkin Oatmeal Cake is the ultimate fall-inspired treat that combines the hearty texture of old-fashioned oats with the rich flavor of pumpkin puree. Packed with comforting spices like cinnamon, nutmeg, and ginger, this easy-to-make bake delivers all the cozy autumn vibes in every bite. With a quick prep time of just 20 minutes, this cake comes together effortlessly, making it perfect for breakfast, dessert, or even an afternoon snack. Topped with a delicate dusting of powdered sugar and optional chopped nuts for added crunch, this golden-brown delight is ideal for feeding a crowd—or keeping all to yourself. Serve it straight from the pan or alongside a dollop of whipped cream for the ultimate seasonal indulgence!
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Recipe Information
Ingredients
- 1 cup Old-fashioned oats
- 1 cup Milk
- 1 cup Pumpkin puree
- 1.5 cups All-purpose flour
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Chopped pecans or walnuts (optional)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and lightly dust it with flour, or line it with parchment paper.
In a small mixing bowl, combine the oats and milk. Let the mixture sit for 10 minutes to allow the oats to soften.
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract until smooth and fully combined.
In a separate bowl, sift together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold the softened oats into the batter, along with the optional chopped nuts if desired.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top lightly with powdered sugar if desired. Slice into squares and serve. Enjoy!
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 411.3 g | 150% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 195.2 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 703 mg | 54% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1979 mg | 42% | |
*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.
