Ingredients
Scale
- 1 ½ cups pumpkin puree (canned or fresh)
- ¾ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)
- Optional: ½ cup chopped pecans or walnuts, cream cheese for swirling
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, whisk pumpkin puree, brown sugar, oil, and eggs until smooth.
- In another bowl, sift flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Gently fold dry ingredients into wet mixture until just combined.
- Stir in nuts or swirl in cream cheese if desired.
- Pour batter into prepared pan, smooth top.
- Bake 40-45 minutes or until toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
Notes
- For extra moisture, add ¼ cup Greek yogurt or sour cream.
- Use gluten-free flour blend to make it gluten-free.
- Toast nuts before adding for extra flavor.
- Avoid overmixing for tender crumb.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg