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5-Ingredient Pumpkin Cake

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A soft, warmly spiced pumpkin cake made with just five pantry ingredients. Light and fluffy thanks to whipped eggs, this dairy-free cake contains no butter or oil and comes together quickly for an easy fall dessert.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

  • 3 large eggs
  • 3/4 cup (150 g) white granulated sugar
  • 1 cup (240 g) pumpkin puree
  • 1 1/2 teaspoons ground cinnamon (or pumpkin spice)
  • 1 cup (125 g) all-purpose flour, sifted
  • 1 teaspoon baking powder (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease and flour an 8-inch (20 cm) round cake pan.
  2. In a large bowl, beat the eggs and sugar with a hand mixer for about 5 minutes until pale, thick, and tripled in volume.
  3. Add pumpkin puree and cinnamon. Mix for about 1 minute until fully combined.
  4. Sift in the flour (and baking powder if using). Gently fold with a spatula until just incorporated. Do not overmix.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake for 35–50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool completely before slicing. Dust with powdered sugar if desired.

Notes

  • Whipping the eggs thoroughly is essential for proper rise and texture.
  • Do not overmix after adding flour to prevent deflating the batter.
  • Use pure pumpkin puree, not pumpkin pie filling.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze tightly wrapped for up to 2 months.
  • Optional baking powder provides extra lift but is not required.

Nutrition

Find it online: https://savorymomskitchen.com/5-ingredient-pumpkin-cake/