My original intent for this post was that it would be a recipe for pumpkin BROWNIES (or blondies..whatever) but about a quarter of the way through whipping these up I realized that I was not going to end up with the dense, chewy, pumpkin-y brownies I was dreaming of but most likely, a cake. And I was right. I was definitely a little disappointed at first but got over it pretty quickly after my first bite.
It was probably one of the most moist pumpkin cakes I’ve ever had and so wonderfully spiced. It’s good enough to stand on it’s own without frosting but would most certainly be even more awesome with a layer of cream cheese frosting or a dollop of homemade whipped cream. I took it to a family function and didn’t bring any home, so that’s a good sign! So, I suppose it worked out but I’m still on the hunt for the perfect pumpkin brownie recipe!
Adapted from allrecipes.com
- ¾ c. Vegetable Oil
- 2 c. Sugar
- 4 Eggs
- 1, 15 oz. Can Solid Pack Pumpkin
- 1 T. Pure Vanilla Extract
- 2 c. All-Purpose Flour
- 1 T. Pumpkin Pie Spice
- 2 t. Ground Cinnamon
- 2 t. Baking Powder
- 1 t. Baking Soda
- ½ t. Salt
- Preheat oven to 350 degrees. Grease a 9×13 pan.
- In an electric mixer, beat oil and sugar. Add eggs and beat until incorporated. Beat in pumpkin and vanilla. Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt in a medium bowl and beat into wet ingredients just until combined.
- Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.