Warm spices and pumpkin puree combine in this easy-to-make chai pumpkin cake, perfect for cozy fall gatherings.

Scale

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup pumpkin puree

3/4 cup packed brown sugar

1/2 cup granulated sugar

3/4 cup unsalted butter, melted

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup milk

1/2 cup chopped nuts (optional)

1/2 cup white chocolate chips (optional)

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line with parchment paper.

2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg, and cloves.

3. In a separate bowl, mix pumpkin puree, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract until smooth.

4. Add dry ingredients to wet ingredients in batches, alternating with milk, stirring until just combined. Fold in nuts or chips if using.

5. Pour batter into prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before frosting or glazing.

7. Serve plain or top with cream cheese frosting, cinnamon glaze, or whipped cream.

Keywords: easy pumpkin chai cake, chai pumpkin cake, spice cake dessert, cakes for fall, pumpkin chai, fall dessert, chai cake