Pumpkin Pecan Cake (Printable Version)
Moist spiced pumpkin cake with toasted pecans and cinnamon cream cheese icing for fall gatherings.
# What You 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
# Directions:
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. Mix in the vanilla extract and pumpkin purée until fully combined.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula. Do not overmix. Fold in the toasted 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. Remove from the oven and let cool completely on a wire rack.
06 - Beat the softened cream cheese and butter together until light and creamy. Gradually add the sifted powdered sugar, then beat in the cinnamon, vanilla, and salt until fluffy and smooth.
07 - Spread the cinnamon cream cheese icing evenly over the completely cooled cake. Cut into squares to serve.
# Expert Tips:
01 -
- The crumb stays incredibly moist for days thanks to the pumpkin and melted butter working together.
- Toasting the pecans before folding them in adds a depth that makes people ask what your secret is.
- Cinnamon in the icing rather than just the cake creates a warmth that feels like wrapping yourself in a flannel blanket.
02 -
- Patience matters here, if you spread the icing on a warm cake it will melt into a messy puddle rather than sitting pretty on top.
- Overmixing the batter after adding the flour produces a tough, rubbery texture, so stop folding as soon as the streaks disappear.
03 -
- Let the cream cheese and butter sit out together for at least an hour before making the icing, cold ingredients will never whip smooth no matter how long you beat them.
- Dust your knife with powdered sugar before cutting squares for cleaner, bakery style edges.