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Golden pumpkin cake dessert with natural sweetness and crispy exterior is a seasonal treat. A family recipe with fresh pumpkin flavor and warm spice.
Preheat your oven to 350°F and lightly grease a 9-inch square cake pan for even baking and crispy edges.
In a large mixing bowl, beat together the pumpkin puree, eggs, melted unsalted butter, and vanilla extract until completely smooth.
In a separate bowl, whisk the flour, brown sugar, baking powder, salt, ground cinnamon, and ground nutmeg just until combined.
Gradually fold the dry ingredients into the wet mixture using a spatula—stop mixing once no streaks of flour remain to avoid over-mixing.
Pour the batter evenly into your prepared pan and gently tap the pan on the counter to release air bubbles.
Bake for 40–45 minutes. Begin checking at 40 minutes—insert a toothpick in the center; it should come out clean. The cake should have a golden crispy top.
Cool in the pan for 15 minutes, then remove to a wire rack. Slice when just warm for best texture.
