Pumpkin Spice Cake
Moist, tender, and brimming with the cozy flavors of fall, this Pumpkin Spice Cake is the ultimate seasonal dessert. Made with rich pumpkin puree and perfectly balanced spices like cinnamon, nutmeg, ginger, and cloves, every bite offers a warm, nostalgic hug of autumn. The quick, one-bowl batter comes together in just 20 minutes, and the cake bakes to golden perfection in under 40 minutes, making it a stress-free option for gatherings or weeknight indulgence. Garnish it with a luscious cream cheese frosting or a simple dusting of powdered sugar for a stunning finish that complements the cake’s earthy sweetness. Perfect for Thanksgiving, potlucks, or any autumnal celebration, this easy pumpkin dessert will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups unsalted butter, melted and slightly cooled
- 1.5 cups pumpkin puree
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.
In another large bowl, whisk together the granulated sugar, brown sugar, and melted butter until smooth.
Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture, whisking until fully combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until incorporated. Do not overmix.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Optionally, frost the cake with cream cheese frosting or dust with powdered sugar before serving.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 26.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 125 mg | 3% | |
*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.
