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Instant Pot Gingerbread Pumpkin Cake Recipe Instant Pot Gingerbread Pumpkin Cake Recipe


Instant Pot Gingerbread Pumpkin Cake Recipe

Written by: Lucas Johnson

This gingerbread pumpkin cake is my go-to fall dessert. It's a warm, spicy treat that's super easy to whip up in my instant pot. Perfect for cozy nights in!

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Ginger, pumpkin, spice, and everything nice! That's what this instant pot gingerbread pumpkin cake is all about. I've spent chilly afternoons perfecting this recipe, blending autumnal pumpkin puree with the warming kick of ginger. The result? A moist, aromatic cake that's a piece of heaven in every bite. Whether you're craving a quick dessert or looking to wow your guests, this recipe won't disappoint. Let's bake some magic!

Ingredients for Gingerbread Pumpkin Cake

  • All-purpose flour: Provides structure and texture to the cake, essential for binding other ingredients and creating a tender crumb.
  • Baking powder: Acts as a leavening agent, helping the cake rise and become light and fluffy in texture.
  • Baking soda: Works with the baking powder to leaven the cake, ensuring a good rise and a soft texture.
  • Ground ginger: Adds warmth and a spicy kick to the cake, enhancing the overall flavor profile with its unique taste.
  • Ground cinnamon: Contributes a sweet and woody flavor to the cake, complementing the other spices and adding depth.
  • Ground nutmeg: Offers a warm and slightly sweet flavor, enhancing the overall taste of the cake with its aromatic notes.
  • Ground cloves: Provides a rich and pungent flavor to the cake, adding depth and complexity to the spice blend.
  • Brown sugar: Adds sweetness and moisture to the cake, creating a rich and caramel-like flavor that pairs well with spices.
  • Pumpkin puree: Brings moisture, color, and a subtle earthy sweetness to the cake, enhancing its texture and flavor profile.
  • Vegetable oil: Contributes moisture to the cake, ensuring a tender crumb and helping to keep it soft and moist.
  • Molasses: Adds a deep, rich sweetness and a hint of bitterness to the cake, enhancing its flavor and color.
  • Milk: Provides moisture and richness to the cake, helping to create a tender texture and a moist crumb.
  • Egg: Acts as a binding agent, helping to hold the cake together and providing structure for a light and airy texture.

Essential Tools for Making This Instant Pot Cake

  • Instant Pot: Essential for pressure cooking the cake, ensuring it cooks evenly and retains moisture.
  • 7-inch Cake Pan: Needed to hold the cake batter and fit inside the Instant Pot for cooking.

Serves: 8 people

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1/4 cup molasses
  • 1/4 cup milk
  • 1 egg


  1. In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  2. In another bowl, mix brown sugar, pumpkin puree, vegetable oil, molasses, milk, and egg until well combined.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  4. Pour the batter into a greased 7-inch cake pan that fits in the Instant Pot.
  5. Add 1 cup of water to the Instant Pot, place the trivet inside, and carefully lower the cake pan onto the trivet.
  6. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
  7. Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
  8. Carefully remove the cake from the Instant Pot and let it cool before serving.

Nutritional value:

Per Serving in Calories: 220 kcal | Carbohydrates: 36 g | Protein: 3 g | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 2 g | Cholesterol: 25 mg | Sodium: 240 mg | Dietary Fiber: 1 g | Sugar: 18 g | Calcium: 70 mg | Potassium: 180 mg | Iron: 2 mg | Vitamin A: 200 µg | Vitamin C: 2 mg

Tips for Making and Storing Gingerbread Pumpkin Cake Ahead of Time

Make Ahead Instructions

  • Prepare the cake batter as directed in the recipe.
  • Cover the cake pan with plastic wrap and store it in the refrigerator for up to 24 hours before cooking.

Freezing Instructions

  • Allow the cake to cool completely after cooking.
  • Wrap the cake tightly in plastic wrap and aluminum foil.
  • Label the package with the date and freeze for up to 3 months.

Did you know that adding a tablespoon of orange zest to this instant pot gingerbread pumpkin cake recipe can enhance the flavors and give it a citrusy twist? It's a simple addition that can really elevate the taste of the cake!

Common Questions About This Instant Pot Dessert Recipe

Can I substitute the pumpkin puree with something else?
Yes, you can substitute the pumpkin puree with mashed sweet potatoes or butternut squash for a similar flavor profile.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture of the cake may be slightly denser.
Can I omit the molasses from the recipe?
You can omit the molasses, but it will affect the flavor of the cake as molasses adds a rich, deep flavor.
Can I use a different size cake pan in the instant pot?
You can use a different size cake pan, but you may need to adjust the cooking time accordingly.
Can I add nuts or raisins to the cake batter?
Yes, you can add nuts or raisins to the cake batter for extra texture and flavor.

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