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This pumpkin cake recipe is soft and moist and full of cozy fall flavor! Serve as is or with a sweet cream cheese topping.
With a handful of basic ingredients, pumpkin spice and pumpkin puree, this is a fluffy and moist cake packed with fall flavor!
An Easy Pumpkin Cake
- Easy to make in one just one bowl and ready in less than an hour.
- I love that this cake uses basic ingredients that I always have on hand.
- This cake is perfect for fall and lends itself well to add-ins like nuts or coconut.
- Pumpkin cake is perfect for breakfast, an afternoon snack, or to share at the office.
- Much like banana bread, it can be made in advance and becomes even moister as it rests.
Ingredients for Pumpkin Cake
Pumpkin – I use canned pumpkin puree in this recipe (make sure it isn’t canned pumpkin pie filling). You can make your own pumpkin puree but be sure to drain it very well.
This recipe uses only one cup of puree so use the leftovers for pumpkin pie dip or pumpkin butter.
Dry Ingredients – The batter uses basic pantry ingredients like all-purpose flour and granulated sugar. If you don’t have any, it’s easy to make homemade pumpkin pie spice. Make a batch and keep it in the pantry for months!
Wet Ingredients – In addition to canned pumpkin puree, use large eggs and vegetable oil. Any neutral flavored oil will work (like canola oil).
Add-ins – Mini chocolate chips, butterscotch chips, dried cranberries, and walnuts or pecans can be added to pumpkin bread. Fold in gently after Step 3.
How to Make Pumpkin Cake
- Whisk dry ingredients together in a large bowl (as per the recipe below).
- Add remaining ingredients and stir until just combined.
- Pour into a loaf pan and bake until a wooden pick comes out clean.
- Cool completely before frosting.
Pro Tips for Perfect Pumpkin Cake
- Set eggs out about 30 minutes before using so they can warm up a little for easier mixing. If you forget, run them under hot water for a minute or so.
- Double-check the freshness dates of your baking powder and soda to be sure they aren’t expired.
- Avoid overmixing the batter so the cake stays nice and fluffy.
- Keep leftover pumpkin cake at room temperature in a zippered bag or airtight container. Freeze for up to 2 months. Thaw slices at room temperature.
🎃 More Pumpkin Favorites
Did you make this Pumpkin Cake? Leave a message and a comment below!
Pumpkin Cake
Moist, soft, & full of fall flavors, Pumpkin Cake is hard to resist!
9″x9″ or 2 QT Baking Dish
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Preheat oven to 350°F.
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Whisk together flour, sugar, baking powder, baking soda, spices, and salt in a large bowl.
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Add remaining ingredients and stir until just combined.
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Pour batter into an ungreased 9×9 baking pan.
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Bake 20-25 minutes or until a toothpick comes out clean. Cool completely and frost with cream cheese frosting.
- Set eggs out about 30 minutes before using to bring to room temperature. If you are short on time, run them under hot water for a minute or so.
- Double-check the freshness dates of your baking powder and soda to be sure they aren’t expired.
- Avoid overmixing the batter so the cake stays nice and fluffy.
- Keep leftover pumpkin cake at room temperature in a zippered bag or airtight container. Freeze for up to 2 months. Thaw slices at room temperature.
Calories: 357 | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 244mg | Potassium: 187mg | Fiber: 2g | Sugar: 24g | Vitamin A: 5729IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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