Can I use fresh pumpkin instead of canned puree?

Yes, but make sure it’s well-cooked and pureed smoothly. Fresh pumpkin can add extra moisture, so drain any excess liquid before using.

How do I store this cake for freshness?

Keep it in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate it.

Absolutely! Double the ingredients and bake in a 9x13 inch pan. Watch baking time; it may take 5–8 minutes longer.

Soft pumpkin-spiced cake with crunchy cinnamon-sugar topping. Quick, easy, and perfect for cozy snacking.

Scale

1/2 cup melted butter, cooled

1 large egg

1 cup packed brown sugar

3/4 cup pumpkin puree

1 tbsp vanilla extract

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

1/2 tsp baking powder

1 1/4 cup all-purpose flour

3 tbsp sugar (topping)

1 1/2 tsp cinnamon (topping)

1/2 tsp pumpkin pie spice (topping)

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C) and spray 8×8 pan with non-stick spray.

2. In a medium bowl, mix melted butter, egg, brown sugar, pumpkin puree, and vanilla.

3. Add pumpkin pie spice, salt, baking powder, and flour. Stir until combined.

4. Pour batter into prepared pan.

5. Mix sugar, cinnamon, and pumpkin pie spice for topping and sprinkle evenly over batter.

6. Bake 25–27 minutes until toothpick inserted comes out clean.

7. Cool slightly before slicing. Serve warm or at room temperature.

Use canned pumpkin puree for convenience.

Great with vanilla ice cream.

Store in airtight container at room temp up to 3 days.