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Deliciously spiced and moist Pumpkin Cake is the best way to enjoy warm fall flavors! It’s easy to make and takes about 10 minutes to prep – no mixer required. You’ll want to make this recipe all season long!
If you’re a fan of pumpkin desserts, try this no-bake pumpkin cheesecake, my healthy pumpkin pie, or this sweet pumpkin dip next!
This pumpkin cake is the ultimate fall recipe! It combines the sweet, spiced flavors of brown sugar, pumpkin pie spice, and real pumpkin with the soft, tender texture of snack cake. Plus, it has dark chocolate folded into the batter for extra deliciousness.
This is the perfect dessert when you’re craving a sweet fall treat but want something that takes minimal effort and makes very little mess. You may also like my pumpkin banana bread. One of my favorite 😍.
Summary
- It’s so easy to whip up with no stand mixer required!
- Wonderful pumpkin flavor, but in an easy-to-make chocolate chip cake.
- The perfect fall recipe that might just be better than pumpkin pie!
Ingredients you’ll need
- Eggs: Two eggs will add stability and structure to the cake.
- Brown sugar: Provides sweetness and rich flavor.
- Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling, which has added sugar and spices.
- Coconut oil: Makes for a moist cake and light crumb.
- Pumpkin pie spice: For that warm, cozy flavor we love this time of year!
- Vanilla extract: Adds sweet vanilla flavor.
- Whole wheat flour: I like to use whole wheat flour for more nutrition!
- Baking staples: Baking powder and baking soda will help the cake rise and bake properly.
- Salt: Fine kosher salt enhances the sweet warm flavors.
- Chocolate chips: I like to use dark chocolate chips but any chocolate chips would be delicious!
- Raw pumpkin seeds: The perfect finishing touch!
See a full list of ingredients and quantities in the recipe card below!
Substitutions and variations
- Oil: If you’d rather use something other than coconut oil, any neutral-flavored oil works well.
- Pumpkin spice: You’ll need 2 tsp pumpkin pie spice for this recipe. You can make this by combining one teaspoon of ground cinnamon, 1/8 slightly heaping teaspoon of ground nutmeg, 1/8 somewhat heaping teaspoon of ground ginger, and a generous pinch of ground cloves or allspice.
- Flour: Feel free to sub whole wheat flour with all-purpose flour, white whole wheat flour or whole wheat pastry flour.
How to make pumpkin cake
Step 1: Preheat the oven to 350 F. Line a 9×9-inch pan with parchment paper. In a large bowl, whisk the eggs and sugar until fluffy and pale.
Step 2: Add in the pumpkin puree, oil, spices, vanilla, and whisk until combined.
Step 3: In a separate bowl, stir the flour with baking powder, soda and salt. Add the flour over the pumpkin mixture and use a spatula stir to incorporate.
Step 4: Fold in the chocolate chips.
Step 5: Transfer the batter to your prepared pan and level it with a spatula. Sprinkle with pumpkin seeds, then bake for 25-35 minutes.
Step 6: Allow the cake to completely cool before slicing.
Reena’s Tips
Recipe Tips
- Measuring the flour: To be sure that you have the correct amount of flour (which will give the cake the best texture), whisk the flour, then spoon it into a dry measuring cup and (without shaking the cup) level off the top with a straight edge.
- Separate bowls: For the best texture, I recommend mixing the wet ingredients in one bowl and the dry ingredients in another. Then, combine the two.
- Do not over-mix the batter: Over-mixing the batter can result in a dry, tough cake. Only mix until all ingredients are just combined.
Common questions
For a wonderfully moist cake, it’s essential that you use the perfect ratio of dry to wet ingredients. Be sure to measure your flour correctly (see tip above) and with the addition of pumpkin puree and coconut oil, this cake will have the best texture.
Yes, a simple glaze with powdered sugar and milk would be delicious drizzled over the top, or use your favorite cream cheese frosting!
After about 20 to 25 minutes, if it looks set, test it by inserting a toothpick in the center. If it comes out clean, or with just a few moist crumbs sticking to it, it’s done.
Storage recommendations
Consider yourself lucky if you have leftover pumpkin cake! This stores great and tastes just as good the next day!
- Storing leftovers: Transfer to an airtight container or wrap in plastic wrap and keep at room temperature for up to 2 days. To keep longer, place in the fridge for up to about 5 days.
- To freeze: Place the cooled cake in a freezer-safe container. It will keep fresh in the freezer for up to 2-3 months.
- To reheat: This is great served chilled, at room temp, or warm. To warm it up, you can microwave individual servings for 10-20 seconds.
More fall recipes
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Easy Pumpkin Cake Recipe
Ingredients
- 2 large eggs
- 1 1/4 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup coconut oil
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 cup whole wheat flour
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 2/3 cup dark chocolate chips
- 1/4 cup raw pumpkin seeds
Instructions
- Preheat the oven to 350ºF. Line a 9×9-inch pan with parchment paper.
- In a large bowl, whisk the eggs and sugar until fluffy and pale. Add in the pumpkin puree, oil, spices, and vanilla, and whisk until combined.
- In a separate bowl, stir the flour with baking powder, soda, and salt.
- Add the flour over the pumpkin mixture and use a spatula to stir to incorporate. Fold in the chocolate chips.
- Transfer the batter to your prepared pan and level it with a spatula. Sprinkle with pumpkin seeds, then bake for 25-35 minutes.
- Allow the cake to cool completely before slicing.
Notes
- Storing leftovers: Transfer to an airtight container or wrap in plastic wrap and keep at room temperature for up to 2 days. To keep longer, place in the fridge for up to about 5 days.
- To freeze: Place the cooled cake in a freezer-safe container. It will keep fresh in the freezer for up to 2-3 months.
- To reheat: This is great served chilled, at room temp, or warm. To warm it up, you can microwave individual servings for 10-20 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think this would work with gluten free flour?
Yes it should
I try your recipe and it’s was so delicious
Thanks