Cooking spray
2 c. Rogers All Purpose Four 500g
2 tsp. ground cinnamon 10mL
1 tsp. kosher salt 5mL
1 tsp. baking powder 5mL
1/2 tsp. baking soda 2.5mL
1/4 tsp. ground nutmeg 1.25mL
1/4 tsp. ground ginger 1.25mL
1/2 c. (1 stick) butter, softened 125g
1 c. packed brown sugar 250g
1/2 c. granulated sugar
4 large eggs
1 tsp. pure vanilla extract
1 (15-oz.) can pumpkin puree
Topping - drizzle chocolate, nuts or icing sugar
One of our favourite times of the year is fall and fall baking!


1.Preheat oven to 350°. Spray bunt cake pan with cooking spray and dust with flour OR Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger. 
2.In a separate bowl beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and mix until well blended. Add dry ingredients and mix until just combined. 
3.Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes (usually longer if using a bundt pan). Let cool completely. 
4.Once cool, top with favourite topping.

One of our favourite times of the year is fall and fall baking!

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