Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing with butter or vegetable oil and lining the bottom with parchment paper.

In a medium bowl, mix 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg.

In a large bowl, whisk together 1 cup of pumpkin puree, 2 large eggs, and 1 cup of sugar until smooth, then blend in ⅓ cup of vegetable oil or melted butter.

Gradually add the dry ingredients to the wet mixture, folding until just combined to keep the batter tender and moist.

Gently swirl in ½ cup of Nutella into the batter to create a marbled effect.

Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick comes out clean.

Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.