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Pumpkin Spice Cake Recipe

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★★★★★

4.7 from 147 reviews

This Pumpkin Spice Cake is a moist, flavorful dessert perfect for fall and holiday seasons. Made with pumpkin purée, warm spices, and your choice of raisins, walnuts, or dried cranberries, it offers a cozy and delicious treat that’s easy to prepare and bake to perfection.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups (206g) King Arthur Golden Wheat Flour
  • 1 cup (213g) light brown sugar or dark brown sugar, packed
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Wet Ingredients

  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 6 tablespoons (74g) vegetable oil
  • 1 cup (227g) pumpkin purée
  • 1/2 cup (113g) water or almond milk

Add-ins

  • 1 cup (142g to 170g) raisins, walnuts, or dried cranberries

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly grease an 8″ square or 9″ round pan that is at least 2 inches deep to ensure easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the golden wheat flour, packed brown sugar, salt, baking soda, baking powder, and the warm spices of ginger, cinnamon, and nutmeg until well combined.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the vanilla extract, vegetable oil, pumpkin purée, and your choice of water or almond milk until smooth and evenly combined.
  4. Combine Wet and Dry Mixtures: Gradually stir the wet ingredients into the dry ingredients. Mix gently but thoroughly until the batter is evenly moistened and uniform in texture. Then fold in your preferred add-ins — raisins, walnuts, or dried cranberries.
  5. Transfer Batter to Pan and Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  6. Cool and Serve: Remove the cake from the oven and allow it to cool slightly. Serve warm directly from the pan if desired, optionally garnished with confectioners’ sugar for a touch of sweetness.
  7. Storage: Once completely cooled, store any leftovers well wrapped at room temperature for several days. For longer storage, wrap tightly and freeze.

Notes

  • Use fresh or canned pumpkin purée, but ensure it is pure pumpkin and not pumpkin pie filling that contains added spices and sugars.
  • You can substitute the raisins, walnuts, or dried cranberries based on your preference or dietary restrictions.
  • For a dairy-free option, use water or almond milk as indicated in the ingredients.
  • Don’t overmix the batter to keep the cake tender and moist.
  • Test the cake’s doneness by inserting a toothpick in the center; it should come out mostly clean.
  • Garnishing with powdered sugar adds a simple yet elegant finish to this cozy cake.

Keywords: pumpkin cake,pumpkin spice cake,fall dessert,holiday dessert,cake with pumpkin,moist pumpkin cake,vegetarian dessert,spiced cake,wheat flour cake

Find it online: https://kitchenbyclara.com/pumpkin-spice-cake-recipe/