Ingredients

1. 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
2. 2 teaspoons baking soda
3. 1/2 teaspoon salt
4. 2 teaspoons ground cinnamon
5. 1/2 teaspoon ground ginger
6. 1/2 teaspoon ground cloves
7. 1/2 teaspoon ground nutmeg
8. 1/2 teaspoon ground allspice
9. 1 cup (240ml) vegetable oil or olive oil*
10. 4 large eggs
11. 1 cup (200g) packed light or dark brown sugar
12. 3/4 cup (150g) granulated sugar
13. 1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)*
14. 1 teaspoon pure vanilla extract
15. optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 10–12-cup Bundt pan. (I like this one or this one.)
2. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Fold in chocolate chips or nuts, if using. Batter is thick, and you’ll have around 5 cups total.
3. Spoon/pour the batter into the prepared Bundt pan. Bake for 55–70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
4. Once done, remove from the oven and allow to cool for 2 hours in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a wire rack or serving plate/cake stand.
5. Allow to cool completely before drizzling with topping/icing and serving. On the pictured cake, I used the maple icing from these maple brown sugar cookies. I also sprinkled a homemade pumpkin pie spice blend on top of the icing before it set.
6. Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.