Why This Recipe Works
I make this pumpkin cake every fall when I want something reliable and low effort. It’s been tested multiple times to avoid the two common problems with pumpkin cake: dry texture and overpowering spice.
This recipe uses oil instead of butter for moisture, a balanced spice mix, and simple steps that don’t require a mixer. It’s designed for real kitchens, not staged baking photos.
What You’ll Like About This Cake
- One-bowl wet ingredients
- No mixer required
- Consistently moist texture
- Simple ingredients
- Easy to customize
This is the kind of recipe you can bake once and keep using.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin purée (not pie filling)
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional additions
- Chopped walnuts or pecans
- Chocolate chips
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch pan.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a second bowl, mix pumpkin purée, sugar, oil, eggs, and vanilla until smooth.
- Add dry ingredients to wet ingredients. Stir just until combined.
- Pour batter into the pan and level the surface.
- Add optional toppings if using.
- Bake for 30–35 minutes, until a toothpick comes out with moist crumbs.
- Cool before slicing.
Tested Baking Tips
- Do not overmix. This keeps the crumb soft.
- Use pure pumpkin purée. Pie filling will make the cake heavy.
- Check at 30 minutes. Overbaking dries it out.
- Oil > butter for longer-lasting moisture.
Variations
- Add a thin cream cheese frosting for a richer dessert.
- Swap walnuts for pecans or leave nuts out completely.
- Replace ½ cup sugar with maple syrup for a deeper flavor.
- Fold in chocolate chips for a sweeter version.
How to Serve
This cake works plain or dressed up:
- With whipped cream
- With vanilla ice cream
- Lightly dusted with powdered sugar
It pairs well with coffee or tea.
Storage
- Room temperature: 24 hours (covered)
- Refrigerator: up to 3 days
- Freezer: up to 2 months (wrapped slices)
Final Notes
This pumpkin cake is simple by design. No shortcuts, no unnecessary steps. It’s meant to be baked, shared, and repeated — not overcomplicated.
If you’re looking for a dependable fall dessert, this one delivers.
Quick & Easy Pumpkin Cake (No Fuss, Always Moist)
This pumpkin cake is soft, moist, and tested multiple times to get the texture right. It uses oil instead of butter for consistent moisture and comes together easily without a mixer.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- Chopped walnuts for topping
Directions
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Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
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In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In another bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
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Pour the batter into the prepared pan, smooth the top, and sprinkle chopped walnuts over it.
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Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
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Allow the cake to cool before serving. Enjoy!
