Description
This nutrient-dense Pumpkin Oat Cake combines the earthy sweetness of fresh autumn pumpkin with the wholesome, rustic texture of rolled oats. Designed for busy households, this moist and flavorful dessert provides a bakery-quality result without the stress. Using pantry-stable ingredients, it is the perfect quick treat for cozy fall evenings or hectic school weeks, offering a warm spice profile that is sure to please the whole family.
Ingredients
1/2 cup butter, softened
1/2 cup white sugar
1/4 cup brown sugar
2 eggs, room temperature
1 tbsp vanilla extract
1 cup pumpkin puree
1 1/4 cups all-purpose flour
1 cup rolled oats
1 tsp cinnamon
1/2 tsp baking soda
1 1/2 tsp baking powder
Instructions
Preheat your oven to 350℉ (180℃).
Line your baking pan with parchment paper on the bottom and two sides, and grease the remaining sides.
In a medium bowl, whisk together flour, rolled oats, baking soda, baking powder, and cinnamon.
In a large bowl, cream the softened butter, white sugar, and brown sugar for three minutes until light and fluffy.
Add the eggs one at a time, followed by the vanilla extract and pumpkin puree, mixing until smooth.
Gradually fold the dry oat mixture into the wet ingredients until just combined.
Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick comes out clean.
Allow to cool slightly before serving.
Notes
Ensure your butter is at room temperature for the best creaming results. You can use either light or dark brown sugar depending on the depth of molasses flavor you prefer. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg