Thanksgiving Pumpkin Cake

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Nothing really says fall like pumpkins, I love pumpkins and pumpkin pie. Back in college I came across a great recipe for pumpkin bars, but really it is more like cake so that is what I call it. This cake is moist and flavorful with out the dense “sit in your stomach” feel that pumpkin pie can give you. Since Will’s birthday is in the fall he gets this cake  and he has been known to finish off half the pan all by himself.


  • 4 eggs
  • 3/4 cup vegetable oil
  • 2 cups of turbinado sugar
  • 15 oz. can of pumpkin puree
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp each of ground cinnamon, cloves and ginger
  • 3/4 tsp salt

Mix the wet stuff (eggs, oil, sugar and pumpkin) in a medium sized mixing bowl. In another bowl mix the dry stuff (flours, baking power and soda, spices and salt). Combine dry ingredients with wet by adding small amounts of the dry stuff at a time, stirring as you go until totally combined and not lumpy, a whisk helps, but stop mixing asap or you will end up with a flat cake. Pour into a greased and floured baking pan 9×10 and bake at 350 degrees for about 35 min. Cake will pull a bit from the sides of the pan and a knife will come up clean in the center when done.

For an easy icing I just make a glaze with confectioner’s sugar, a splash of vanilla extract, and a few tablespoons of milk. I don’t measure this out so you will have to play with it or get a can of your icing of choice, the original recipe called for a cream cheese icing but that was a bit rich for us.

Also, this recipe is great if you have lactose intolerant friends, the only dairy is in the icing and you can skip that and get some soy vanilla ice cream.

Enjoy with your favorite tea and have a HAPPY THANKSGIVING!


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