Pumpkin Spice Cake Recipe

Introduction

This Pumpkin Spice Cake is a cozy, flavorful treat perfect for autumn or any time you crave the warm spices of the season. Moist and fragrant, it combines pumpkin purée with classic spices and a touch of sweetness. Whether for dessert or an afternoon snack, it’s delightful served warm or at room temperature.

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 ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 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
• 1 cup (142g to 170g) raisins, walnuts, or dried cranberries

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly grease an 8-inch square or 9-inch round pan that is at least 2 inches deep.
2. Step 2: In a large bowl, whisk together the flour, brown sugar, salt, baking soda, baking powder, ginger, cinnamon, and nutmeg until well combined.
3. Step 3: In a separate medium bowl, whisk together the vanilla extract, vegetable oil, pumpkin purée, and water or almond milk until smooth.
4. Step 4: Stir the wet ingredients into the dry ingredients just until evenly moistened. Fold in the raisins, walnuts, or dried cranberries, then transfer the batter to the prepared pan.
5. Step 5: Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
6. Step 6: Remove the cake from the oven and serve it warm directly from the pan. Optionally, garnish with a dusting of confectioners’ sugar.
7. Step 7: Let the cake cool completely before storing leftovers. Keep wrapped at room temperature for several days, or freeze for longer storage.

Tips & Variations

• For a nuttier flavor, substitute walnuts with pecans or almonds.
• Swap water for almond milk or another milk alternative to enhance moisture and flavor.
• Add a teaspoon of ground cloves or allspice for a more complex spice profile.
• If you prefer a sweeter touch, drizzle with a simple vanilla glaze before serving.

Storage

Store leftover cake well wrapped at room temperature for up to 3 days. For longer storage, freeze the cake tightly wrapped for up to 3 months. To reheat, warm slices gently in the microwave or oven until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin purée works perfectly and is the standard pumpkin ingredient for this cake.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the flour with a 1-to-1 gluten-free baking flour blend. Ensure the blend contains xanthan gum or add it separately for best texture.