1 cup pumpkin puree (canned or homemade)
2 cups all-purpose flour (whole wheat or gluten-free blend)
1 cup sugar (brown or coconut sugar)
1 ½ tsp baking powder (adjust baking soda if needed)
1 tsp baking soda
½ tsp salt (sea or Himalayan salt)
2 tsp cinnamon (apple pie spice or pumpkin spice blend)
½ tsp nutmeg (allspice or mace)
2 large eggs (flax eggs for vegan version)
½ cup honey (maple syrup or agave nectar)
½ cup vegetable oil (unsweetened applesauce or melted coconut oil)
Preheat your oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
Mix the dry ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add wet ingredients: Add pumpkin puree, eggs, honey, and vegetable oil to the dry mixture. Stir gently until just combined.
Layer the batter: Pour half of the batter into the baking dish. Smooth it out and sprinkle any additional spices on top.
Finish with the remaining batter: Pour the remaining batter on top and smooth it out.
Bake: Place the cake in the oven and bake for 30-35 minutes. Check for doneness with a toothpick.
Cool and glaze: Allow the cake to cool for at least 10 minutes before transferring it to a wire rack. Drizzle with glaze if desired.
Serve: Cut into squares and serve warm or at room temperature.
