This easy pumpkin cake has been a fall favorite since I first scribbled the idea on a kitchen notepad during a rainy October. I wanted something fast, unfussy, and full of the warming spice notes I crave when temperatures drop. The charm of this cake is how little it asks of you: one bowl, a whisk, and a few pantry staples transform into a tender cake with a delicate crumb and an unmistakable pumpkin aroma. I first discovered this mix while adapting a more elaborate family recipe from 2020 that included a cheese frosting. I kept coming back to the simpler version because it highlights the pumpkin and spice, and it is impossibly easy to customize.

What makes this version special is the texture. The veg oil and pumpkin puree work together to create a moist, almost custardy crumb that remains soft for days. The warm spices are balanced, never overpowering, and the addition of dark chocolate chips cuts through the sweetness with a pleasant bitter contrast. I love serving a slice slightly warm, with just a smear of softened butter or a scoop of vanilla ice cream for holiday company. Every year I notice friends and family reaching for seconds, and the recipe has become my go to for casual gatherings and weeknight treats alike.

Ingredients

• Eggs: Use 2 large eggs at room temperature. Room temperature eggs emulsify better with oil and sugar, producing a smoother batter and a more even rise.
• Brown sugar: 1/2 cup packed, preferably dark brown sugar for richer molasses notes. I often use Domino or a local organic brand when I want depth of flavor.
• Vegetable oil: 1/3 cup. I prefer expeller pressed canola oil for a neutral flavor and tender crumb. Avoid strong flavored oils that compete with the pumpkin.
• Milk: 1/4 cup whole milk or 2 percent. Milk adds a touch of richness and helps with batter hydration. Non dairy milks can be used in the same volume.
• Pumpkin puree: 1 1/4 cups unsweetened canned pumpkin puree. Do not use pumpkin pie filling. I like Libbys or similar pure pumpkin for consistent results.
• Vanilla extract: 1 teaspoon for aromatic depth. Use pure vanilla when possible.
• All purpose flour: 1 1/2 cups, spooned into the cup and leveled for accuracy. King Arthur or Bobs Red Mill work well.
• Pumpkin pie spice: 1 teaspoon. If you dont have a blend, see substitutions below.
• Ground cinnamon: 2 teaspoons to amplify warmth.
• Baking powder: 1 teaspoon and baking soda: 1/2 teaspoon for lift and fine crumb.
• Salt: 1/2 teaspoon fine salt to balance sweetness and sharpen flavors.
• Dark chocolate chips: 1/2 cup. I prefer 60 to 70 percent cacao for contrast; semi sweet works too. Optionally reserve a few chips to sprinkle on top before baking.

Instructions

Preheat and prepare the pan: Preheat oven to 360 degrees Fahrenheit and set the rack to the middle position. Grease a 9 or 10 inch round cake pan and line the bottom with parchment or spray well with cooking spray. Proper pan prep ensures the cake releases cleanly after baking. Combine wet ingredients: In a large bowl whisk the eggs and brown sugar until the sugar begins to dissolve and the mixture looks slightly glossy. Add oil, milk, vanilla, and pumpkin puree, and whisk until completely smooth. This step creates a uniform base that prevents pockets of dry flour later. Add dry ingredients: Sift or whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Add the dry mix to the wet ingredients and fold gently until no streaks of flour remain. Avoid over mixing which can lead to a tough texture. Aim for a homogenous batter with a thick pourable consistency. Fold in chocolate chips: Stir in the chocolate chips until evenly distributed. If you prefer a decorative top, reserve a small handful and scatter them on the batter surface just before baking. This gives a bakery style appearance. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, rotating the pan once if your oven has hot spots. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, but not wet batter. Baking time can vary slightly depending on pan size and oven accuracy. Cool and unmold: Place the pan on a wire rack and cool for about 15 minutes. Run a thin knife around the edge if needed, then remove the cake from the pan and parchment. Allow another 10 minutes before slicing to let the crumb set. The cake slices more cleanly when allowed to rest briefly.

Storage Tips

Store the cake at room temperature in an airtight container for up to three days to preserve the soft crumb. If your kitchen is warm, refrigerate for up to four days. For longer storage, slice and wrap individual portions in plastic wrap then place in a freezer safe bag for up to three months. To reheat, thaw overnight in the fridge and warm gently in a 325 degrees Fahrenheit oven for 8 to 12 minutes or microwave a single slice for 15 to 25 seconds depending on power.

Ingredient Substitutions

If you do not have pumpkin pie spice use 1/4 teaspoon each of ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Swap canola oil for light olive oil or melted coconut oil in the same amount. Use oat milk or almond milk in place of dairy milk for a dairy free option. For a gluten free version, substitute a 1 to 1 gluten free flour blend but note the texture may be slightly crumblier.

Serving Suggestions

Serve slices slightly warm with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for a comforting dessert. For brunch, pair with yogurt and fresh fruit. Garnish with toasted pepitas or a sprinkle of extra cinnamon. This cake also makes a lovely base for a simple glaze made with powdered sugar and a splash of milk.

Cultural Background

Pumpkin baking is a deeply rooted tradition in American autumn cooking, tracing back to early colonists who used native squash in both savory and sweet preparations. Over time pumpkin pie became a holiday standard and pumpkin spice blends evolved to capture the warm spice notes associated with fall. Cakes made with pumpkin puree are a natural extension of that tradition, celebrating the seasonal vegetable in a portable and crowd pleasing form.

Seasonal Adaptations

In winter add a splash of espresso to the batter for depth. For spring lighten the spice by reducing cinnamon and adding lemon zest. For a festive holiday twist stir in chopped crystallized ginger and top with mascarpone for a richer finish. Adjust spices and add ins to suit the season while keeping the base method the same for reliable results.

Meal Prep Tips

To make ahead for a week of treats bake the cake two days in advance and keep refrigerated in an airtight container. For grab and go breakfasts portion into muffin tins the night before and refrigerate; warm briefly in the microwave before serving. If preparing for a party, bake the day before and bring to room temperature an hour before serving to maximize flavor.

This cake has become one of my seasonal staples. It is simple enough for a weekday treat and pretty enough for guests. Try it as written the first time, then make it your own with add ins and toppings that fit your family’s tastes. Happy baking and enjoy the cozy flavors of autumn.