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–+ servings

Pumpkin Oatmeal Breakfast Cake

Ania
Sweeten up your fall mornings with a slice of delicious pumpkin oatmeal breakfast cake! It’s got pumpkin puree, hearty oats, and loads of cinnamon sugar in every bite. This is a classic recipe that you’ll find yourself making over and over again!
5 from 3 votes

Ingredients
 
 

For the cake

For the cinnamon sugar topping

Instructions
 

  • Preheat the oven to 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the two sides without parchment paper and then set aside.
  • In a medium sized bowl, add in flour, oats, cornstarch, cinnamon, nutmeg, allspice, cloves, ginger, baking powder, baking soda, and salt. Stir to combine and set aside.
    1 1/4 cups all-purpose flour, 1 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp allspice, pinch of cloves, 1 tbsp cornstarch, 1 1/2 tsps baking powder, 1/2 tsp baking soda, 1 tsp salt, 1 cup rolled oats
  • 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.
    1/2 cup butter, 1/2 cup white sugar, 1/4 cup dark brown sugar
  • Add in the eggs, vanilla, and pumpkin puree. Continue mixing on medium speed until smooth.
    2 eggs, 1 tbsp vanilla, 1 cup pumpkin puree
  • Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!
  • Spread the batter into the prepared pan evenly. In a small cup, add white sugar and cinnamon and mix together. Then sprinkle on top evenly. This will give you a sweet crunchy top.
    2 tbsp white sugar, 1/4 tsp cinnamon
  • Bake for 35-45 minutes, depending on your oven. It took me 45 minutes. Allow it to cool, slice, and enjoy!