1 3/4 cups (245 g) unbleached all-purpose flour

1 tsp (5 ml) baking powder

1 tsp (5 ml) baking soda

1/2 tsp (2.5 ml) ground cinnamon

1/4 tsp (1 ml) ground nutmeg

1 pinch ground cloves

3/4 cup (170 g) unsalted butter, softened

1 1/2 cups (360 g) lightly packed brown sugar

3 eggs

1 1/2 cups (375 ml) homemade or store-bought unsweetened pumpkin purée (see note)

With the rack in the middle position, preheat the oven to 350°F (180°C).

Butter and line two 8-inch (20 cm) springform pans with parchment paper.

In a bowl, combine the flour, baking powder, baking soda and spices. Set aside.

In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Add the pumpkin purée and beat until incorporated. With a wooden spoon, add the dry ingredients. Spread the batter evenly in the prepared pans.

Bake for about 30 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool for 10 minutes. Unmould and let cool completely.

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