This pumpkin chiffon cake is a seasonal twist on a classic dessert. The cake is made with a combination of cake flour, sugar, eggs, and vegetable oil, which gives it a light and fluffy texture. The pumpkin flavor comes from canned pumpkin puree and a blend of warm spices, including cinnamon, nutmeg, and ginger, which are added to the batter. The cake is baked in a tube pan and then inverted to cool, which helps it maintain its height and airy texture. Serve with a dusting of powdered sugar or a drizzle of cream cheese frosting for a beautiful and delicious dessert.
