The original version of this tender, moist, and flavorful cake uses just cinnamon for the spice, and contains some dairy. We add a little seasonal spice, and make this recipe without dairy, nuts, and soy.
In a large bowl, whisk together the flour cinnamon, baking powder, baking soda, salt, nutmeg or allspice, ginger, and cloves.
In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
Add the flour mixture to the wet mixture, and mix to combine.
Spread the batter into your prepared pan.
Bake the cake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool completely before frosting.
Notes
Spice Options: If preferred, you can substitute pumpkin pie spice for the spices (about 2½ teaspoons) or use just cinnamon and omit the other spices. All options are delicious!