This easy pumpkin cake has been a quiet autumn hero in my kitchen ever since I first adapted it from an old fall baking note in 2020. I wanted something unfussy yet comforting — a cake that didn’t demand a stand mixer, multiple bowls, or a frosting that would steal the show. What I landed on is a single-bowl approach that yields a tender, spiced crumb and a moist center every time. It’s lightly sweet, warmly spiced, and studded with dark chocolate for those small pockets of richness that make each bite feel celebratory.

I discovered this combination one rainy October afternoon while testing quick cakes for a weekend bake sale. The original version I published in 2020 included a cheese frosting, but this simpler version won me over: the cake itself is so moist and flavorful it doesn’t need much more than a dusting of powdered sugar or a scattering of extra chocolate chips. It’s become my go-to when I want something rustic and fast to bring to a neighbor, feed a small crowd, or tuck into the lunchbox. The texture is soft and springy, with the pumpkin giving a silkiness that pairs beautifully with warm spices.

Ingredients

• 2 large eggs, at room temperature: Eggs provide structure and lift. Let them sit at room temperature for a minute before mixing for better emulsion with the oil. Grade A large works fine.
• 1/2 cup dark brown sugar: Adds moisture and a hint of molasses depth. I often use light brown if that’s what I have, but dark brown intensifies the warmth.
• 1/3 cup vegetable oil: I use expeller-pressed canola oil for its neutral flavor and moist crumb. Olive oil is OK if you prefer, but it will impart a fruity note.
• 1/4 cup milk: Any milk will do — whole milk gives the richest texture, but 2% or plant-based milk (soy or oat) also works.
• 1 1/4 cups pumpkin puree (not pie filling): Use unsweetened canned pumpkin or homemade puree. The puree brings moisture and subtle sweetness without making the batter too wet.
• 1 teaspoon vanilla extract: Enhances the overall flavor and rounds the spices.
• 1 1/2 cups all-purpose flour (spoon and leveled): Spoon the flour into the cup and level with a knife to avoid a dense finish. Bleached or unbleached works fine.
• 1 teaspoon pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves. If you don’t have it, see substitutions below.
• 2 teaspoons ground cinnamon: Adds a warm backbone to the spice profile — use freshly ground for best aroma.
• 1 teaspoon baking powder: Provides lift and helps the center set properly.
• 1/2 teaspoon baking soda: Works with the pumpkin’s acidity to give slight rise and tenderness.
• 1/2 teaspoon fine salt: Balances sweetness and strengthens flavor.
• 1/2 cup dark chocolate chips: Optional but recommended — they give little gooey bites throughout. You can reserve a handful to sprinkle on top.

Instructions

Preheat and prepare: Preheat the oven to 360°F and position the rack in the center. Line a 9- or 10-inch round pan with parchment or grease with cooking spray; parchment helps with an easy release and keeps the bottom from over-browning. Combine wet ingredients: In a large mixing bowl, whisk the eggs and brown sugar until the sugar is mostly dissolved and the mixture is slightly glossy. Add the oil, milk, vanilla, and pumpkin puree and whisk until completely smooth. A few small air bubbles are fine — you do not want to over-whisk and introduce excess air. Add dry ingredients: Sift or gently add the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt into the wet mixture. Fold with a spatula until the batter is homogenous and no visible streaks of flour remain. Overmixing will develop gluten and make the cake tougher, so stop as soon as the batter looks smooth. Fold in add-ins: Stir in the chocolate chips evenly, saving a small handful to scatter on top if you like the look of chips peeking from the surface. The batter will be thick but pourable; scrape the sides to get all the mix into the pan. Bake: Pour the batter into the prepared pan and smooth the top. Bake for about 30 to 35 minutes; ovens vary, so start checking at 28 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter. If the top browns too quickly, tent lightly with foil for the remaining time. Cool and unmold: Set the pan on a wire rack and cool 15 minutes in the pan to settle the crumb. Run a thin knife around the edge, invert, and remove the parchment. Allow another 10 minutes before slicing to finish setting. This short rest helps the cake slice cleanly and keeps it moist.

Storage Tips

Store cooled cake in an airtight container at room temperature for up to three days. For longer storage refrigerate for up to four days; bring slices back to room temperature before serving for best flavor. To freeze, wrap individual slices in plastic wrap, then foil, and store in a zipper bag for up to three months. Thaw overnight in the refrigerator and warm gently in a low oven (300°F) for 8 to 10 minutes or microwave briefly for a cozy slice.

Ingredient Substitutions

If you prefer lower fat, swap half the oil for unsweetened applesauce for a moister but slightly denser crumb. Replace milk with unsweetened almond, soy, or oat milk for a dairy-free option — note that chocolate chips may contain dairy, so use dairy-free chips if strict. For a gluten-free version, use a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it. Brown sugar may be swapped for coconut sugar in equal measure but expect a slightly different caramel note.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or a smear of mascarpone for a touch of decadence. For a morning treat, cut into squares and enjoy with coffee; for dessert, plate slices with a drizzle of salted caramel and toasted pecans. Garnish with a sprinkle of flaky sea salt over the chocolate chips for a grown-up contrast.

Cultural Background

Pumpkin-based baked goods are a fixture in American fall baking, stemming from colonial times when pumpkins were a reliable staple. Over the years, canned pumpkin made these flavors accessible year after year. This simple cake echoes the cozy, spice-forward desserts that define autumn gatherings and harvest celebrations in the United States, where pumpkin often transforms from simple puree into pies, breads, and cakes.

Seasonal Adaptations

In winter, swap half the chocolate chips for chopped toasted walnuts for a richer finish; in late summer, add a handful of dried cranberries for tartness. For a holiday twist, add a teaspoon of orange zest to the batter and finish with a light orange glaze. In spring, reduce the spices slightly and add a touch of lemon to brighten the profile.

Meal Prep Tips

Slice the cake into nine or twelve portions and store individually wrapped for grab-and-go breakfasts. Muffin adaptation makes an excellent make-ahead option: bake, cool, and freeze in airtight containers. Reheat a frozen muffin in the microwave for 30 to 45 seconds for a quick morning treat. Use parchment cups in the muffin tin for easier release and transport.

This cake is one of those small, delicious comforts that brings people together with minimal fuss. Try it as written the first time, then experiment with add-ins and glazes until you find your family's favorite version.