This one bowl pumpkin spice cake is an incredibly easy and delicious dessert, perfect for any occasion. You’ll love how simple it is to whip up this flavorful treat with minimal cleanup. It’s an ideal one bowl cake recipe for busy days or when you crave something sweet and comforting.
Key Ingredients & Substitutions
- Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be substituted.
- Brown Sugar: You can use granulated sugar, but brown sugar adds more moisture and depth.
- Spices: Adjust to your taste; cinnamon, nutmeg, ginger, and cloves are essential for that classic pumpkin spice flavor.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
- 1 cup pumpkin puree
- ½ cup vegetable oil (or other neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Topping:
- Powdered sugar for dusting
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 8-10
- Tools Needed: 9×13 inch baking pan, large mixing bowl, whisk, spatula.
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan to prevent sticking. This ensures your one bowl cake releases easily.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice. Make sure there are no lumps for a smooth batter. This is the beauty of a one bowl cake recipe; everything starts in one place.
3. Add Wet Ingredients
Pour in the pumpkin puree, vegetable oil, eggs, and vanilla extract into the same bowl. Whisk everything together until just combined. Be careful not to overmix the batter.
4. Pour and Bake
Pour the batter evenly into your prepared baking pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
5. Cool and Serve
Let the cake cool in the pan on a wire rack before slicing. Once completely cool, you can dust it with powdered sugar if desired. Enjoy your delicious one bowl pumpkin spice cake!
Variation Ideas
- Cream Cheese Frosting: Top with a homemade cream cheese frosting for extra indulgence.
- Chocolate Chips: Fold in ½ cup of chocolate chips with the wet ingredients for a chocolatey twist.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the top before baking for added texture.
Storage Instructions
Store leftover pumpkin spice cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze individual slices for up to 2 months; thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ)
Can I make this cake in a different size pan?
Yes, you can use an 8×8 inch pan, but the baking time will likely be longer. Keep an eye on it and test for doneness.
Why is my cake dry?
Overmixing the batter or overbaking can lead to a dry cake. Mix until just combined and bake only until a toothpick comes out clean.
Can I use fresh pumpkin instead of canned?
Yes, if you have fresh pumpkin puree, it will work wonderfully. Just be sure it’s plain puree, not pie filling.
What if I don’t have pumpkin pie spice?
You can easily make your own by combining cinnamon, ginger, nutmeg, and cloves as specified in the ingredients list.
Can I add nuts to the cake?
Absolutely! Fold in about ½ cup of chopped pecans or walnuts with the wet ingredients for added crunch.
Is this truly a one bowl cake recipe?
Yes, all the mixing happens in a single bowl, making cleanup incredibly simple.