July 2, 2015
This recipe is inspired by Melissa d'Arabian with the Food Network, found at: http://bit.ly/1HA3Kkd
2 Cups of all-purpose Flour
1/4 Teaspoon of Baking Soda
1 Tablespoon of Baking Powder
1/2 Teaspoon of Salt
2 1/4 Teaspoons of Pumpkin Pie Spice
3/4 Cup of Brown Sugar
1/4 Cup of Granulated Sugar
3/4 Cup of Milk
1 Teaspoon of Vanilla Extract
1/2 Cup of Vegetable Oil
1 Cup of Pumpkin Puree (canned)
Preheat oven to 375 degrees F and coat desired baking pan with nonstick spray. (9 in x 13 in pan will work)
Whisk flour, baking powder, baking soda, salt and pumpkin spice together in a large bowl.
In a medium bowl, whisk the eggs, brown sugar, and granulated sugar together. Stir in the milk and vanilla. Add the oil.
Whisk the pumpkin puree in and pour the liquid mixture over the dry mixture. Use a spatula or a wooden spoon to stir the batter together. Switch to a whisk and beat for about 10 seconds.
Pour batter into prepared baking dish and use a rubber spatula to smooth. Bake for about 25-28 minutes (or until cake is golden and springs back to light pressure).
Remove from oven and allow to cool completely.