Kandy Spice Pumpkin Cake
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Category
Dessert
Cuisine
American
Author:
Curio Kitchen
Servings
Makes one 9” x 13” cake
Prep Time
15 minutes
Cook Time
35 minutes
Calories
415
Also see the blog entry "From Scratch: Pumpkin Cake & Silk Gowns" on Claire's Journal: Aromatum.
This recipe comes from a heartfelt blog post that Claire wrote in the fall of 2015 to celebrate the things women, especially her mom, make from scratch for those they love — from wedding dresses to BLTs to cakes.
Adapted from a family friend’s recipe, it’s a simple, autumnal cake and perfect for cool days, when the oven’s heat and the scent of cinnamon, pumpkin, and maple are welcome. We’ve updated the cake to feature Kandy Spice — our blend of warming, sweet spices that’s cozily familiar but also has exciting hints of ginger and black pepper.

Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
-
½ teaspoon sea salt
- 1 can (14-15 ounces) plain pumpkin purée
- ½ cup applesauce
- 2 cups sugar
- 3 eggs
- ¾ cup neutral oil, such as canola or sunflower
-
2 tablespoons Kandy Spice
-
2 teaspoons vanilla extract
- 1 cup (heaped) chocolate chips
Directions
- Preheat the oven to 350° F. Grease a 9” x 13” cake pan and line the bottom with parchment.
- Put the flour, baking powder and soda, and salt into a small mixing bowl and whisk gently to mix.
- Put the remaining ingredients, except the chocolate chips, into a large mixing bowl. Whisk until well combined and lump-free.
- Add the flour mixture to the pumpkin mixture. Use a spatula and quick, strong strokes to fold in these dry ingredients until just combined (don’t over mix). Stir in the chocolate chips.
- Scoop the batter into the prepared pan. Bake for 30-40 minutes, or until the top springs back when gently prodded and a toothpick inserted into the center comes out clean.
- To serve, dust the top with powdered sugar or frost with swirls of your favorite cream cheese frosting and chopped salted nuts.
Recipe Note
Notes: You also can bake this cake batter in lined muffin tins, 8” x 4” loaf pans, or a 10 cup bundt pan; you’ll just need to adjust the bake time. If you don’t have applesauce handy, you can substituted ½ cup of peeled, finely grated apple.
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