Ingredients

• Cooking spray
• 2 cups granulated sugar
• 1 (15-ounce) can pumpkin purée (about 2 cups)
• 1/2 cup vegetable or canola oil
• 3 large eggs
• 1 tablespoon pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 1/4 cups all-purpose flour
• 1/4 cup roasted, salted pumpkin seeds (aka pepitas)

1. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.
2. Place 2 cups granulated sugar, 1 (15-ounce) can pumpkin purée, 1/2 cup vegetable or canola oil, and 3 large eggs in a large bowl and whisk until smooth and combined. Add 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt, and whisk to combine. Add 2 1/4 cups all-purpose flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with 1/4 cup roasted pumpkin seeds, then gently press them into the batter to ensure they stick.
3. Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 85 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely.