1 cup pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tbsp pumpkin pie spice
1/2 cup honey
1/4 cup powdered sugar (for glaze)
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
In a large bowl, whisk together the pumpkin puree, sugar, honey, and vegetable oil. Beat in the eggs until well combined.
In another bowl, mix together the flour, baking powder, pumpkin pie spice, and salt.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be cautious not to overmix.
Pour half of the batter into the prepared baking dish. Use a spatula to spread it evenly.
In a small bowl, combine cinnamon with an additional 1/4 cup of sugar, then sprinkle it over the batter. Pour the remaining batter on top, smoothing it over.
Place the cake in the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan. For the glaze, whisk together powdered sugar with a little water or milk until smooth, then drizzle over the cooled cake.
