Ingredients
🎂 INGREDIENTS FOR SPICED PUMPKIN CAKE
| Ingredient | Quantity | Notes / Substitutions |
|---|---|---|
| All-purpose flour | 2 cups | Use 1:1 gluten-free flour for GF option |
| Baking powder | 1 tsp | — |
| Baking soda | 1 tsp | — |
| Salt | ½ tsp | — |
| Ground cinnamon | 1 tsp | — |
| Ground nutmeg | ½ tsp | — |
| Ground ginger | ½ tsp | — |
| Ground cloves | ¼ tsp | — |
| Pumpkin puree (not pie filling) | 1½ cups | Can use homemade roasted pumpkin |
| Granulated sugar | 1 cup | — |
| Brown sugar, packed | ½ cup | — |
| Vegetable oil | ½ cup | Can substitute melted coconut oil |
| Large eggs | 2 | Room temperature |
| Vanilla extract | 1 tsp | — |
| Chopped walnuts | ½ cup | Toast lightly for extra flavor |
Instructions
Step 1: Prep Your Pan
Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan. The anticipation of fall spices filling the kitchen is half the fun!
Step 2: Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Let the aroma remind you that autumn is officially here.
Step 3: Mix Wet Ingredients
In another bowl, combine pumpkin puree, sugars, oil, eggs, and vanilla. Whisk until smooth and glossy. Try not to taste it yet… though I won’t blame you if you sneak a spoon.
Step 4: Combine Wet & Dry
Fold dry ingredients into wet until just combined. Don’t overmix — a tender cake is worth the patience. Fold in chopped walnuts for texture and crunch.
Step 5: Bake
Pour batter into prepared pan. Bake 30–35 minutes, or until a toothpick comes out clean. Let the cake cool completely before frosting.
Step 6: Make the Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Fold in walnuts. Spread generously over cooled cake.
Step 7: Garnish & Serve
Top with extra walnuts or cinnamon if desired. Slice, serve, and enjoy a warm bite of fall.