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Pumpkin Cake on a wooden board
Jana Rae

Pumpkin Cake

Old-fashioned pumpkin cake, moist and spiced with cinnamon and nutmeg. A cozy farmhouse dessert for fall gatherings, holidays, or everyday baking.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • 1 cup pumpkin puree not pie filling
  • 1 tsp vanilla extract
  • ½ cup milk or buttermilk
  • Optional ½ cup pepitas, chocolate chips, or chopped nuts

Method
 

  1. Set oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or a 9x13 pan for thinner slices).
  2. In a bowl, whisk flour, baking powder, baking soda, salt, and spices until combined.
  3. In another bowl, whisk sugars, oil, eggs, pumpkin puree, vanilla, and milk until smooth.
  4. Add dry ingredients to wet, mixing gently until just combined. Fold in optional add-ins like pepitas, nuts, or chocolate chips.
  5. Pour batter into prepared pan. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow to cool before slicing. Serve plain, dusted with powdered sugar, or topped with cream cheese frosting.

Notes

Recipe Notes

  • Cake stays moist for 2 days at room temp or up to 5 days refrigerated.
  • Perfect base recipe for fall — try variations to make it your own.
  • Freezes well (wrap slices individually in plastic and store up to 2 months).