Pumpkin Cake – Moist, Spiced, and Perfect for Fall Baking
This moist, spiced pumpkin cake is packed with fall flavor and perfect for any occasion. Easy to make and even better with cream cheese frosting.
Ingredients
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1 cup vegetable oil
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1 cup brown sugar
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¾ cup white sugar
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4 large eggs
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1 can (15 oz) pumpkin purée
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2 tsp vanilla extract
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2 cups all-purpose flour
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2 tsp baking powder
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1 tsp baking soda
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½ tsp salt
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2 tsp cinnamon
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½ tsp nutmeg
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½ tsp ginger
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¼ tsp cloves
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Optional: ½ cup chopped walnuts or chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
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In a large bowl, whisk together oil, sugars, eggs, pumpkin, and vanilla until smooth.
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Add flour, baking powder, baking soda, salt, and spices. Stir just until combined.
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Fold in optional nuts or chocolate chips.
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Pour into pan and smooth top. Bake 35–40 minutes, or until a toothpick comes out clean.
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Cool completely before frosting or serving.
Notes
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Store covered at room temp for 3 days or refrigerate up to 6 days.
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Top with cream cheese frosting or powdered sugar.
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Freeze unfrosted cake up to 3 months