Easy Pumpkin Gingerbread Cake Recipe for Fall Recipe

Introduction

This Easy Pumpkin Gingerbread Cake is a perfect fall treat, combining warm spices with rich pumpkin flavor. It’s moist, flavorful, and simple enough to bake any day you crave seasonal comfort. Whether for a holiday gathering or cozy afternoon snack, this cake will delight everyone.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, and vegetable oil until well combined.
3. Step 3: Add the eggs one at a time, mixing well after each addition.
4. Step 4: In another bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg, salt, and cloves.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Pour the batter into a greased 9×13 inch baking pan.
7. Step 7: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cake cool before serving.

Tips & Variations

• For extra moisture, add 1/4 cup of applesauce or Greek yogurt to the wet ingredients.
• Try adding chopped nuts or raisins to the batter for added texture.
• Use pumpkin pie spice instead of individual spices for convenience and a slightly different flavor.
• Serve with a dollop of whipped cream or cream cheese frosting for an indulgent touch.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10-15 seconds. You can also freeze the cake for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option for this cake.

Is this cake suitable for freezing?

Absolutely. Wrap the cooled cake tightly in plastic wrap and freeze. Thaw it in the refrigerator before serving for best results.

Easy Pumpkin Gingerbread Cake Recipe for Fall Recipe

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★★★★★

4.4 from 100 reviews

This Easy Pumpkin Gingerbread Cake is a delightful fall treat combining the warm spices of gingerbread with the rich moisture of pumpkin puree. Perfect for cozy afternoons or festive gatherings, this cake is simple to make and yields tender, flavorful slices that capture the essence of autumn in every bite.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right baking temperature for even cooking.
2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Mix well until all ingredients are smoothly incorporated, creating a consistent wet base.
3. Add Eggs: Add the eggs one at a time to the wet mixture, mixing thoroughly after each addition to ensure the batter is smooth and well blended.
4. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground nutmeg, salt, and ground cloves to evenly distribute the leavening agents and spices.
5. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
6. Pour Batter: Pour the completed batter into a greased 9×13 inch baking pan, spreading it out evenly for consistent baking.
7. Bake: Bake for 30-35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
8. Cool and Serve: Allow the cake to cool in the pan before slicing and serving to let it set properly for the best texture.

Notes

• You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
• Ensure not to overmix the batter to prevent a tough cake texture.
• Use fresh spices for the most vibrant flavor.
• This cake can be topped with cream cheese frosting or enjoyed plain.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: pumpkin cake, gingerbread cake, fall dessert, pumpkin gingerbread, easy pumpkin recipe, autumn baking, spiced cake