Directions:
Preheat oven to 350°F (177°C). Grease and flour a 9×13 inch cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil until well blended. Add eggs, one at a time, beating well after each addition.
Stir in pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in toffee bits and walnuts, if using.
Pour batter into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 350 kcal per serving | Servings: 12 servings
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