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Pumpkin cake

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This easy pumpkin cake is soft, moist, and packed with warm fall spices. Made with pantry staples and real pumpkin puree, it’s the perfect quick dessert for autumn gatherings, holiday tables, or cozy snacks. No frosting or layers required—just mix, bake, and enjoy!

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 45–50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 (15 oz) can pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Add pumpkin puree, eggs, oil, and vanilla. Mix until smooth and well combined.
  4. Pour batter into the prepared pan and spread it evenly.
  5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool completely in the pan before slicing. Optionally, dust with powdered sugar or frost.

Notes

  • Add chopped walnuts, pecans, or chocolate chips for extra texture or indulgence.
  • For cupcakes, reduce baking time to 18–20 minutes.
  • Whole wheat flour can be substituted for a nutty flavor.
  • Tastes great with or without cream cheese frosting.

Nutrition

Find it online: https://juliameals.com/pumpkin-cake/