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–+ servings

Pumpkin Oatmeal Breakfast Cake

Ania
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.
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!