Go Back

A moist, tender pumpkin cake filled with warm spices and perfect for fall baking.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil or melted butter
  • 4 large eggs
  • 1 1/2 cups pumpkin puree
  • 1 teaspoon vanilla extract

Equipment

  • mixing bowls
  • whisk
  • Baking Pan

Method
 

  1. Preheat oven to 350°F and grease a baking pan.
  2. Whisk together flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, mix sugars, oil, eggs, pumpkin puree, and vanilla until smooth.
  4. Add dry ingredients to wet ingredients and mix just until combined.
  5. Pour batter into pan and bake until a toothpick comes out clean.

Nutrition

Calories: 390kcalCarbohydrates: 52gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 340mgPotassium: 260mgFiber: 3gSugar: 32gVitamin A: 120IUVitamin C: 4mgCalcium: 8mgIron: 14mg

Notes

Use pure pumpkin puree, not pumpkin pie filling.

Tried this recipe?

Let us know how it was!