Fall Pumpkin Cake

Here’s a cozy and festive Fall Pumpkin Cake recipe — moist, warmly spiced, and perfect for autumn gatherings

🍰 Fall Pumpkin Cake

Ingredients:

• Dry

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 2 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • ½ tsp ground ginger

  • ¼ tsp ground cloves

• Wet

  • 1 cup pumpkin puree (not pie filling)

  • 1 cup granulated sugar

  • ½ cup brown sugar, packed

  • ½ cup vegetable oil (or melted butter)

  • 4 large eggs

  • 1 tsp vanilla extract

• Optional Topping

  • Cream cheese frosting

  • Chopped pecans or walnuts

  • Dusting of cinnamon sugar

Instructions:

1. Preheat Oven – Set to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 9-inch rounds).

2. Mix Dry Ingredients – Whisk flour, baking powder, baking soda, salt, and spices together.

3. Mix Wet Ingredients – In a large bowl, beat pumpkin puree, sugars, oil, eggs, and vanilla until smooth.

4. Combine – Gradually add dry mixture into wet mixture. Stir just until blended (don’t overmix).

5. Bake – Pour batter into pan and bake for 30–35 minutes, until a toothpick comes out clean.

6. Cool & Frost – Let cake cool completely, then top with cream cheese frosting and sprinkle nuts or cinnamon sugar if desired.

🎃 Cream Cheese Frosting (Optional but Recommended!)

• 8 oz cream cheese (softened)

• ½ cup butter (softened)

• 2 cups powdered sugar

• 1 tsp vanilla extract
  → Beat until fluffy and spreadable.