Pumpkin Oatmeal Cake That Will Change Your Fall Baking Forever
Autumn in every bite—this Pumpkin Oatmeal Cake delivers all the cozy flavor of pumpkin spice loafs with a wholesome twist. Tender crumb from pumpkin puree, hearty chew from rolled oats, and warm spices unite into a cake that feels indulgent yet surprisingly nutritious.
Whether you’re hosting a harvest brunch, fueling a post-run snack, or simply craving something sweet without the sugar crash, this cake makes a memorable centerpiece for any fall table.
Why You’ll Love This Cake
- Moisture & Texture Harmony: Pumpkin puree keeps the crumb pillowy-soft, while oats lend just enough bite to feel substantial.
- Nutrient Boost: Pumpkin is loaded with vitamin A, vitamin C, potassium, and fiber; oats bring heart-healthy beta-glucan and slow-burning complex carbs.
- Easy Prep: No fancy techniques—blend oats into flour, whisk wet and dry ingredients, bake, glaze (optional), and serve.
- Versatile Flavor: Nutmeg, cinnamon, and cloves can be dialed up or down; add chocolate chips, nuts, or dried fruit for personality.
Ingredients
| Ingredient | Quantity |
|---|---|
| Canned pumpkin puree | 1 cup (245 g) |
| Rolled oats | 1 ½ cups (135 g) |
| All-purpose flour | 1 cup (125 g) |
| Brown sugar | ⅔ cup (135 g), packed |
| Granulated sugar | ¼ cup (50 g) |
| Baking powder | 2 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | ½ tsp |
| Ground cloves | ¼ tsp |
| Salt | ½ tsp |
| Eggs | 2 large |
| Vegetable oil (or melted coconut oil) | ½ cup (120 ml) |
| Vanilla extract | 1 tsp |
| Milk (dairy or plant-based) | ¼ cup (60 ml) |
Chef’s Tip: Use 100 g of steel-cut oats in place of rolled oats for extra nuttiness—just reduce milk by 2 Tbsp.
Equipment You’ll Need
- Mixing bowls: One large, one medium
- Food processor or blender: To blitz oats into flour
- 9×5-inch loaf pan (or 8″ square pan)
- Electric mixer (hand or stand) or whisk
- Cooling rack
Step-by-Step Instructions
- Preheat & Prep
- Preheat your oven to 350 °F (175 °C).
- Grease and line your pan with parchment paper, leaving an overhang for easy removal.
- Oat Flour Foundation
- Place rolled oats in the food processor. Pulse until you have a fine, slightly sandy flour. Measure out 1 ½ cups of oat flour—there may be leftover powder, which you can save for smoothies.
- Dry Ingredients Mixture
- In a medium bowl, whisk together:
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- Sifting here helps aerate the flour and spices for a lighter crumb.
- In a medium bowl, whisk together:
- Wet Ingredients Assembly
- In a large bowl, whisk until homogenous:
- 1 cup pumpkin puree
- 2 eggs, lightly beaten
- ⅔ cup brown sugar + ¼ cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ¼ cup milk
- In a large bowl, whisk until homogenous:
- Combine & Fold
- Add oat flour and the dry ingredients to the wet bowl in two additions.
- Gently fold with a spatula just until no streaks of flour remain. Overmixing develops gluten and can make the cake tough.
- Baking
- Pour batter into prepared pan, smoothing the top.
- Bake 45–55 minutes (loaf) or 35–40 minutes (8″ square) until golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even baking.
- Cooling
- Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents sogginess from residual steam.
- Optional Glaze or Frosting
- Simple Cinnamon Glaze: Whisk 1 cup powdered sugar with 2–3 Tbsp milk (or cream) and a pinch of cinnamon until pourable. Drizzle over cooled cake.
- Cream Cheese Frosting: Beat 4 oz softened cream cheese with 2 Tbsp butter, ½ tsp vanilla, and 1 cup powdered sugar until smooth. Spread gently on top.
Tips & Variations
- Ultra-Moist Texture: Swap half the oil for applesauce or mashed banana.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 GF blend and ensure oats are certified gluten-free.
- Vegan Twist: Replace eggs with flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water, let rest 5 minutes). Use non-dairy milk.
- Add-Ins: Stir in ½ cup chopped pecans, walnuts, or chocolate chips after folding the batter.
- Spice Level: For a bolder pumpkin-pie experience, add ¼ tsp ground ginger or increase nutmeg to ¾ tsp.
Nutritional Information (per slice, 12 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Carbohydrates | 32 g |
| Protein | 4 g |
| Fat | 10 g |
| Fiber | 3.5 g |
| Sugar | 16 g |
| Vitamin A | 360 % DV |
| Vitamin C | 6 % DV |
| Potassium | 8 % DV |
| Iron | 6 % DV |
Note: Values are approximate and will vary based on specific ingredients and portion size.
Storage & Make-Ahead
- Room Temperature: Keep covered at room temp for 2–3 days. Moisture from pumpkin keeps it soft.
- Refrigeration: Store in an airtight container in the fridge up to 5 days. Bring to room temp before serving.
- Freezing: Wrap slices individually in plastic and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm gently in the microwave.
Serving Suggestions
- Cozy Pairings: Serve alongside a spiced latte, chai tea, or hot apple cider.
- Garnish Ideas: Top with toasted pumpkin seeds (pepitas), a dusting of cinnamon, or a dollop of Greek yogurt for tang.
- Plating: Slice at a slight diagonal for elegant presentation; drizzle glaze in a zig-zag pattern.
Frequently Asked Questions
Can I use quick-cooking oats instead of rolled oats?
Quick oats are more processed and absorb liquid faster, which can cause the cake to be gummy. If you only have quick oats, pulse them even finer, then reduce the milk by 1 Tbsp to prevent excess moisture. For best texture, stick with rolled oats or steel-cut oats ground into flour.
What if I don’t have canned pumpkin puree?
Fresh pumpkin can be used: roast and puree a sugar pumpkin, then drain any excess liquid through a cheesecloth-lined sieve. Measure the drained puree to 1 cup. Flavor may be slightly lighter, so boost spices by ¼ tsp cinnamon and ⅛ tsp nutmeg.
How do I know when the cake is done without a toothpick?
Perfect doneness clues: the edges will start pulling away from the pan, the top springs back gently when pressed, and the center should look set—not glossy or jiggly.
Can I turn this into muffins or mini loaves?
Absolutely! For standard muffins, fill liners ⅔ full and bake at 350 °F for 18–22 minutes. Mini loaves take 25–30 minutes. Adjust time and check early to avoid overbaking.
Is this cake freezer-friendly with frosting?
Frosting adds moisture, which can lead to freezer burn. For best results, freeze unfrosted cakes or slices, then thaw and finish with a fresh glaze or frosting before serving.
Ready to wow your friends and family with a cake that tastes like fall in every bite? Grab your oats and pumpkin puree and bake this Pumpkin Oatmeal Cake today—your autumn dessert game will never be the same! Let me know how yours turns out, and don’t forget to share a photo of your masterpiece.
