Pumpkin Spice Cake for Sweet Easy Recipes Lovers
This pumpkin spice cake isn’t trying to be fancy—it’s just plain good. It’s the kind of cake you make when your kitchen smells like cinnamon and you're wearing socks for the first time since spring. With its soft, tender crumb, a hint of nutmeg, and that classic fall spice blend that makes your house smell better than any overpriced candle, this one’s for the ‘sweet easy recipes’ crowd who also appreciates quick and easy recipes that don’t require a PhD in baking.
You can whip it up in one bowl, which means fewer dishes (a personal win in my book). If you’ve got an air fryer that’s seen more cookies than veggies, you’re among friends. And yes, while this isn’t technically an air fryer dessert, the warm spices and simplicity feel right at home in that club.
This cake is basically the cousin of banana bread that studied abroad one fall and came back obsessed with cardigans and cinnamon. Pair it with coffee, take it to a potluck, or just hoard it with no regrets. Either way, it’s a keeper.
Servings: 9 squares
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1 cup canned pumpkin purée
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch pan. Or line it with parchment paper if you’re in a no-scrub mood.
- In a big bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and all those warm cozy spices.
- Add the oil, pumpkin purée, eggs, milk, and vanilla. Stir just until everything’s combined. Don’t overmix—it’s cake, not cement.
- Pour the batter into the pan. Give it a little wiggle to level things out.
- Bake for 30–35 minutes. A toothpick in the center should come out clean (unless you stabbed a melted chocolate chip, in which case… lucky you).
- Let it cool before slicing—unless you enjoy mouth burns in the name of impatience.