Pumpkin Cake
Serves 9
My family loves this pumpkin cake recipe in the fall! It's moist, tender, and perfectly spiced. Enjoy it plain for an everyday treat, or add tangy cream cheese frosting to take it over the top.
Ingredients
- 1¼ cups pumpkin puree
- 3 large eggs
- ½ cup brown sugar
- ½ cup cane sugar
- ½ cup vegetable oil, plus more for the pan
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- Cream cheese frosting, for serving, optional
Instructions
- Preheat the oven to 350°F and grease a 9x9-inch baking dish*. Line the bottom and two of the sides with a sheet of parchment paper, leaving a 1-inch overhang over the sides.
- In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla extract.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Transfer the batter to the prepared pan and smooth the top.
- Bake for 45 to 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. Place the pan on a wire rack to cool to room temperature.
- Once cool, top with cream cheese frosting, if desired. Slice and serve.
Notes
*You can easily adapt this recipe to make a pumpkin sheet cake in a 9x13-inch pan. Use a full (15-ounce) can of pumpkin and bake for 33 to 37 minutes. The cake will be thinner, but still delicious!