Easy Pumpkin Cake Recipe

3 stacks of pumpkin cake squares over each other on a plate.

5 from 2 votes

Deliciously spiced and moist Pumpkin Cake is the best way to enjoy warm fall flavors! It's easy to make and only takes about 10 minutes to prep - no mixer required. You’ll want to make this recipe all season long!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Rena

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 9x9-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.

Video

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.

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