Warm Pumpkin Treat (Printable Version)

A comforting pumpkin dessert with warm spices and cake-like texture, ideal for cool weather enjoyment.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 tsp ground cinnamon
06 - 1/2 tsp ground nutmeg
07 - 1/4 tsp ground ginger

→ Wet Ingredients

08 - 1 cup canned pumpkin purée
09 - 2/3 cup packed brown sugar
10 - 2 large eggs
11 - 1/3 cup vegetable oil
12 - 1 tsp pure vanilla extract

→ Topping (optional)

13 - 1/4 cup chopped pecans or walnuts
14 - 2 tbsp brown sugar
15 - 1/2 tsp ground cinnamon

# How To Make:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking dish.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 - In a large bowl, mix pumpkin purée, brown sugar, eggs, oil, and vanilla until smooth.
04 - Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
05 - Spread the batter evenly in the prepared baking dish.
06 - For the topping (optional), combine chopped nuts, brown sugar, and cinnamon; sprinkle over the batter.
07 - Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool slightly before serving warm, optionally topped with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • The batter transforms magically in the oven, creating a texture thats somehow both pudding-like and cake-like at the same time.
  • You can throw this together with pantry staples in about 15 minutes of hands-on time, making it perfect for those impromptu gatherings when someone texts they might drop by.
02 -
  • The center might look slightly underdone when you pull it out, but it continues cooking as it cools, so trust the toothpick test and dont overbake.
  • Adding the dry ingredients to the wet rather than the other way around prevents those stubborn flour pockets I struggled with my first three attempts.
03 -
  • Warming your spices in a dry skillet for 30 seconds before adding them to the batter wakes up their essential oils and creates a more aromatic final product.
  • For gatherings, I often double the recipe and bake in a 9x13 dish, increasing the bake time by only about 5-7 minutes.

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