Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup pumpkin puree (canned or fresh)
- ½ cup unsalted butter (melted)
- 3 large eggs (room temperature)
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- Create a well in the dry mixture and add the pumpkin puree, melted butter, eggs, and vanilla extract. Mix gently until just combined—avoid overmixing.
- Divide the batter evenly between prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg