Pumpkin Pecan Cake (Printable)
Moist spiced pumpkin pecan cake topped with luscious cinnamon cream cheese icing for fall gatherings.
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 1 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1 cup unsalted butter, melted and cooled
12 - 4 large eggs, room temperature
13 - 1 teaspoon vanilla extract
14 - 1 1/2 cups canned pumpkin purée
15 - 1 1/4 cups chopped pecans, lightly toasted
→ Cinnamon Cream Cheese Icing
16 - 8 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 2 1/2 cups powdered sugar, sifted
19 - 1 1/2 teaspoons ground cinnamon
20 - 1 teaspoon vanilla extract
21 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
03 - In a large bowl, beat the granulated sugar, brown sugar, and melted butter until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin purée until fully incorporated.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula. Do not overmix. Fold in the toasted chopped pecans until evenly distributed.
05 - Pour the batter into the prepared pan and spread evenly. Bake for 32 to 37 minutes, or until a toothpick inserted into the center comes out clean.
06 - Remove the cake from the oven and let it cool completely in the pan on a wire rack before icing.
07 - In a mixing bowl, beat the softened cream cheese and butter together until light and creamy. Gradually add the sifted powdered sugar, then beat in the cinnamon, vanilla extract, and salt until smooth and fluffy.
08 - Spread the cinnamon cream cheese icing evenly over the cooled cake. Cut into squares to serve.
# Expert Hacks:
01 -
- The crumb is impossibly tender thanks to the oil from melted butter and pumpkin working together, creating a texture that stays moist for days.
- Toasting the pecans before folding them in adds a depth of nutty flavor that raw pecans simply cannot match.
02 -
- Do not rush the cooling process. I once tried to ice a cake that was still warm and the icing slid right off in a sad, delicious puddle.
- Pumpkin purée contains a lot of moisture, so this cake will stay moist for up to four days if stored covered at room temperature.
03 -
- Shake your pan of batter gently on the counter before baking to release any trapped air bubbles and ensure an even rise.
- A tiny pinch of salt in the icing balances the sweetness and makes the cinnamon flavor sing in a way that catches people off guard.