5 Delicious Pumpkin Cake Recipes for Autumn Baking

Fall brings with it a symphony of flavors, and at the forefront is the humble pumpkin. Known for its versatility and rich, comforting taste, pumpkins star in a variety of dishes, from soups to pies. However, one autumn treat that often gets overlooked is the pumpkin cake. In this article, we delve into the sweet world of pumpkin cakes, offering you five delicious pumpkin cake recipes to savor this autumn. Whether you're an experienced baker or a novice in the kitchen, these recipes are tailored to ensure you can enjoy the deliciousness of pumpkin in cake form.

Classic Pumpkin Spice Cake

The classic pumpkin spice cake is where we begin, a timeless recipe that encapsulates the essence of autumn. This cake is known for its delightful spice blend that includes cinnamon, nutmeg, ginger, and cloves. Here’s what you’ll need:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 4 large eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 cup milk

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large mixing bowl, combine sugar, pumpkin puree, oil, and eggs, mixing until smooth.
3. Whisk together the flour, baking powder, baking soda, salt, and all the spices in a separate bowl.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. Allow the cake to cool before frosting or dusting with powdered sugar.

🌟 Note: This classic recipe is perfect for introducing children to the wonders of pumpkin, offering a mild but flavorful introduction to autumn spices.

Vegan Maple Pumpkin Cake

For those who prefer a plant-based diet, here’s a vegan maple pumpkin cake that doesn’t compromise on taste:

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 3/4 cup pure maple syrup
• 1/2 cup melted coconut oil
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground flaxseed + 3 tablespoons water (as an egg substitute)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

Directions:

1. Preheat your oven to 350°F (175°C) and prepare a loaf pan or round cake tin.
2. In a small bowl, mix the flaxseed with water and let it sit to thicken.
3. In a larger bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and apple cider vinegar.
4. Combine the dry ingredients in another bowl, then gradually add them to the wet mixture, mixing until just combined.
5. Pour the batter into the pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool completely before serving.

Pumpkin Chocolate Chip Loaf

If you love the combination of pumpkin and chocolate, this pumpkin chocolate chip loaf will be your next favorite bake:

• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup mini chocolate chips

Directions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Whisk together the dry ingredients in one bowl.
3. In another bowl, mix the pumpkin, sugars, oil, and eggs until smooth.
4. Combine the wet and dry ingredients, then fold in the chocolate chips.
5. Pour the batter into the loaf pan and bake for 55-65 minutes or until a toothpick inserted comes out clean.
6. Cool before slicing.

🍫 Note: Semi-sweet or milk chocolate chips can be used interchangeably in this recipe to suit your taste.

Gluten-Free Pumpkin Coffee Cake

Here’s a delightful gluten-free pumpkin coffee cake for those with dietary restrictions:

• 2 cups gluten-free all-purpose flour
• 1 cup pumpkin puree
• 1 cup sugar
• 1/4 cup maple syrup
• 1/4 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Crumble topping: 1/4 cup gluten-free oats, 2 tablespoons brown sugar, 2 tablespoons softened butter, 1/2 teaspoon cinnamon

Directions:

1. Preheat your oven to 350°F (175°C) and prepare a baking dish.
2. Combine the dry ingredients in one bowl, whisking to blend well.
3. In another bowl, mix the wet ingredients until smooth.
4. Gradually incorporate the dry into the wet, mixing just until combined.
5. Pour the batter into the dish, top with the crumble mixture, and bake for 40-45 minutes.
6. Let it cool before serving.

Savory Pumpkin & Goat Cheese Tart

To round off our selection, here's a savory pumpkin and goat cheese tart, providing a twist to the traditional sweet pumpkin bake:

• 1 sheet frozen puff pastry, thawed
• 1 cup pumpkin puree
• 1/4 cup goat cheese crumbles
• 2 eggs
• 1/4 cup heavy cream or half-and-half
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Directions:

1. Preheat oven to 400°F (200°C). Lay the puff pastry on a parchment-lined baking sheet, prick with a fork, and pre-bake for 10 minutes.
2. Mix pumpkin, eggs, cream, thyme, garlic powder, salt, and pepper in a bowl.
3. Spread the mixture over the partially baked pastry, then sprinkle with goat cheese.
4. Bake for another 20-25 minutes or until set and the crust is golden.
5. Cool slightly before slicing.

🍃 Note: This recipe uses puff pastry for ease, but you can make your own tart shell if you prefer.

As autumn breezes in, filling the air with the scent of fallen leaves and crisp mornings, these pumpkin cake recipes offer a delightful way to celebrate the season. From the Classic Pumpkin Spice Cake that encapsulates traditional flavors to the innovative Savory Pumpkin & Goat Cheese Tart, there's something here for every palate. Whether you're looking for a simple baking project to do with the family, or an impressive dessert for a fall gathering, these recipes provide a wonderful canvas to explore the rich and comforting flavors of pumpkin. Remember, baking is not just about following recipes; it's about embracing the season, experimenting with flavors, and creating memories. So gather your ingredients, preheat your oven, and let the autumn baking begin!

Can I use fresh pumpkin instead of canned?

+

Yes, you can! For baking, make sure to cook and puree your pumpkin until it’s smooth and has no wateriness. You might need to adjust the consistency with a bit of liquid or use a thicker puree to match the texture of canned pumpkin.

How can I make my pumpkin cake even more moist?

+

To keep your cake moist, try adding an extra tablespoon or two of vegetable oil or melted butter to the recipe. Applesauce or sour cream can also be used as substitutes in some recipes to enhance moisture without altering the flavor profile significantly.

What’s the best way to store pumpkin cake?

+

Store your pumpkin cake at room temperature for up to three days. If you need it to last longer, keep it in the refrigerator in an airtight container for up to a week. For longer storage, freezing individual slices wrapped tightly in plastic wrap and then in foil can preserve the cake’s quality for up to two months.