Pumpkin Oatmeal Breakfast Cake

Add this delicious pumpkin oatmeal breakfast cake to your fall mornings for breakfast! It’s got pumpkin, oats, and lots of warm spices in every bite.

Hello first pumpkin recipe of 2024!! Today we're baking a classic.

This is a simple oatmeal breakfast cake that comes together in one bowl. It has cinnamon sugar and pumpkin flavours in every bite! 

Why this recipe works

• Breakfast idea – Enjoy a slice in the morning!
• Easy to make – Only a few easy steps required.
• Pumpkin – Perfect to use up any extra pumpkin puree.

Ingredients Notes

Check out some key ingredients we're using in the notes below. Continue scrolling below for the recipe card with exact measurements.

• 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.
• 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.
• 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. Place parchment paper on the bottom and 2 sides of the pan and then gently grease the other two sides.

Step 2 – Mix dry ingredients. In a medium sized bowl, add in the dry ingredients; flour, oats, spices, 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 with an electric mixer 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. Evenly spread the batter into the prepared pan. Mix together sugar and cinnamon in a cup. Sprinkle that on top. This will give you a sweet crunchy top. 

Bake for 35-55 minutes. Every oven is different, so after 30 minutes I would check with a toothpick to see if it’s ready! A toothpick will come out clean. If it has wet batter, continue baking in 5 minute intervals. Mine took 50 minutes exactly.

Allow the cake to cool, then slice and enjoy! This pumpkin oatmeal breakfast cake is delicious for any time of the day! It is best served fresh or next day, and can be stored in the refrigerator for up to 5 days.

Expert Baking Tips

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

• Use a gram scale. Toggle between cups and grams in the recipe card below. I always suggest using grams, especially when measuring the dry ingredients. This is one of my favourites.
• Do not over-mix! A big reason cakes don't come out the way you envision is because the batter gets over-mixed.
• Make sure to use puree, and not pie filling. The cans look very similar at the store!

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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