Pumpkin Oatmeal Breakfast Cake

Sweeten up your fall mornings with a slice of delicious pumpkin oatmeal breakfast cake! It’s got pumpkin puree, hearty oats, and loads of warm spices in every bite. This is a classic recipe that you’ll find yourself making over and over again!

Hello first pumpkin recipe of 2024!! Today we're baking a classic. It's a simple oatmeal cake that comes together in one bowl and has cinnamon sugar and pumpkin in every bite! 

Some people call this a snack cake, others a coffee cake, buckle cake, or breakfast cake, which is what I’m using today. 

Why this recipe works

• Breakfast idea – This is a great recipe to make ahead of time and then enjoy with your morning coffee!
• Easy to make – This cake comes together with just a few simple steps!
• Pumpkin – Perfect to use up any extra pumpkin puree.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Pumpkin puree - I used Libby's, but any brand of pumpkin puree works. Make sure it is puree and not filling. This will not be blotted for the recipe.

Butter – This will be softened.

Cornstarch – This helps add a tender crumb to the cake.

Eggs – Make sure they’re at room temperature before beginning.

Flour – All-purpose flour is used in this recipe.

Oats – Make sure you use rolled oats, also known as large flake oats. Quick oats will not work.

Spices - This recipe uses cinnamon, cloves, ginger, allspice, and nutmeg. I highly recommend using all of them, but if you only have certain ones, that is ok.

Step by step instructions

Here is how to make and bake this pumpkin oatmeal breakfast cake. You will need a 9×9 baking pan lined with parchment paper, 3 mixing bowls, a spatula, and an electric handheld mixer.

Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.

Step 2 – Mix dry ingredients. In a medium sized bowl, add in flour, oats, cinnamon, nutmeg, allspice, cloves, ginger, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.

Step 3 – Cream the butter and sugar. In a large bowl, add softened butter, brown sugar, and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.

Step 4 – Add in wet ingredients. Add in the eggs, vanilla, and pumpkin puree. Do not blot the pumpkin before adding it in. Continue mixing on medium speed. It’s okay if it is clumpy.

Step 5 – Add in dry ingredients. Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix! 

Step 6 – Bake. Spread the batter into the prepared pan evenly. In a small cup, mix together sugar and cinnamon. Sprinkle that on top. This will give you a sweet crunchy top. 

Bake for 35-55 minutes. It really depends on your oven, but after 30 minutes I would start checking with a toothpick to see if it’s ready! A toothpick should come out clean. Mine took 50 minutes exactly.

Allow to cool, slice, and enjoy! This pumpkin oatmeal breakfast cake is soo good! It stays good on the counter for a day in an airtight container, and in the refrigerator for 5 days!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason cakes don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Make sure to use puree, and not pie filling. The cans look very similar at the store!
• To make ahead of time: Bake, cool, slice, and store in an airtight container or wrap in foil/saran wrap.

FAQ

Can this recipe be doubled?

Yes, bake it in a 9×13 pan and increase the baking time by 5-10 minutes.

Can I use applesauce instead?

Check out Applesauce Oatmeal Breakfast Cake!

Can I bake this in an 8×8 pan?

Yes, but the cake will be taller, and most likely bake longer.

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