Fluffy Pumpkin Cake

#vegetarian #family-friendly #dessert

Total Time: 45-50 min. 

Servings: 6

Ingredients

• 1 cup all-purpose flour

• ½ tsp salt

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tsp ground cinnamon

• 1 tsp pumpkin pie spice 

• 6 ½ Tbsp. unsalted butter, softened

• ¾ cup sugar 

• 1 egg

• 1 tsp vanilla extract

• 7 ½ oz (half a can) of 100% pure pumpkin puree

- I use a 9x9 glass pan for this recipe. If you use another size or material of pan, please note that the cooking time will vary.

- This fluffy pumpkin cake is great with my easy cream cheese frosting. 

Cooking Steps

Prep

Preheat the oven to 325°F (160°C). Grease a 9x9 glass pan or line with parchment paper. 

Mix Dry Ingredients

In a medium bowl, combine 1 cup all-purpose flour, ½ tsp salt, 1 tsp baking soda, ½ tsp baking powder, 1 tsp ground cinnamon, and 1 tsp pumpkin pie spice. Mix well; set aside. 

Cream Butter & Sugar

In a large bowl, cream 6 ½ Tbsp. softened unsalted butter and ¾ cup sugar together until well combined. Add 1 egg to the butter mixture and mix until light and fluffy. 

Finish Batter

Mix in 7 ½ oz (half a can) of 100% pure pumpkin puree and 1 tsp vanilla extract into the butter mixture. (Mixture may look a little curdled or grainy but that is totally normal). Finally, add the flour mixture to the wet ingredients and mix until combined. 

Bake

Turn the batter into the prepared pan, making sure to spread the batter evenly. Bake for 30-35 min., or until a tester comes out clean. Let the cake cool fully before frosting (if you want to use cream cheese frosting here is my recipe)