Description
This One Bowl Pumpkin Cake is the ultimate fall dessert—moist, warmly spiced, and incredibly easy to make with just one bowl and pantry staples. Perfect for busy weeknights or holiday baking, this cake brings cozy, nostalgic flavor with minimal cleanup.
Ingredients
Scale
- 1 cup canned pumpkin purée
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Instructions
- Whisk Wet Ingredients: In a large bowl, combine pumpkin, eggs, oil, both sugars, and vanilla. Whisk until smooth and well combined.
- Add Dry Ingredients: Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves directly to the bowl. Stir gently until just combined—don’t overmix.
- Bake: Pour into a greased 9×13-inch pan and bake at 350°F for 30–35 minutes, or until a toothpick comes out clean.
- Cool and Frost: Let the cake cool completely before frosting with cream cheese frosting or your favorite topping.
- Serve: Slice and enjoy as-is or garnish with chopped nuts, cinnamon, or a drizzle of maple syrup.
Notes
For cupcakes, bake in lined muffin tins for 18–20 minutes. To make it ahead, bake and freeze unfrosted, then thaw and frost before serving. This cake stays moist for days and tastes even better on day two!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg