Ingredients
Scale
- 1 (15 oz) can pure pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 can (12 oz) evaporated milk
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (for the topping)
- 1/2 cup brown sugar (for the topping)
- 1/2 cup unsalted butter, melted
- 1 tablespoon baking powder
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Prepare the Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, evaporated milk, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until smooth and well combined.
- Add Oats and Flour: Gently fold in the rolled oats and all-purpose flour until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
- Transfer to Baking Dish: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Prepare the Topping: In a separate bowl, combine the granulated sugar, brown sugar, and melted butter. Stir until well mixed. Sprinkle this mixture evenly over the pumpkin layer in the baking dish.
- Add Baking Powder: Sprinkle the baking powder evenly over the top of the sugar and butter mixture. Do not stir; this will create a delicious crumbly topping as it bakes.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Once baked, remove the cake from the oven and allow it to cool for about 10-15 minutes. Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream