Cooking Instructions:

In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing.

Prepare your crockpot by greasing the bottom and sides with cooking spray or butter. Pour the batter into the crockpot and spread it evenly.

Cover the crockpot with its lid and cook on low for 2 to 3 hours, or until a toothpick inserted into the center comes out clean. Cooking times may vary based on your slow cooker model, so keep an eye on it.

Once done, turn off the crockpot and let the cake cool for about 10-15 minutes before serving. If desired, top with chopped walnuts or pecans for added crunch.

For the best results, make sure to check the cake a little before the minimum cooking time to avoid overcooking.

Every crockpot is different, and factors like altitude and humidity can affect cooking times. If you want to enhance the flavors, consider adding chocolate chips or dried cranberries into the batter.

Enjoy your warm, spiced cake with a scoop of ice cream or whipped cream for a delightful fall dessert!