Pumpkin Pecan Cake (Print Version)
Moist spiced pumpkin pecan cake with luscious cinnamon cream cheese icing for fall gatherings.
# What You Need:
→ Pumpkin Pecan Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger
09 - 1 cup granulated sugar
10 - 1/2 cup brown sugar, packed
11 - 1 cup vegetable oil
12 - 4 large eggs, room temperature
13 - 1 1/2 cups pumpkin purée (not pumpkin pie filling)
14 - 1 teaspoon vanilla extract
15 - 1 cup chopped pecans, lightly toasted
→ Cinnamon Cream Cheese Icing
16 - 8 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 3 cups powdered sugar, sifted
19 - 1 teaspoon vanilla extract
20 - 1 teaspoon ground cinnamon
21 - Pinch of salt
# How To Make:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan, tapping out any excess flour.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly distributed.
03 - In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating thoroughly after each addition.
04 - Stir in the pumpkin purée and vanilla extract, mixing until the batter is smooth and uniform.
05 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix to keep the cake tender.
06 - Gently fold the toasted chopped pecans into the batter, distributing them evenly throughout.
07 - Pour the batter into the prepared baking pan and use a spatula to smooth the top into an even layer.
08 - Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Rotate the pan halfway through for even baking.
09 - Allow the cake to cool completely in the pan set on a wire rack before applying the icing.
10 - Using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, then mix in the vanilla extract, ground cinnamon, and a pinch of salt. Beat until light and fluffy.
11 - Spread the cinnamon cream cheese icing evenly over the completely cooled cake using an offset spatula. Optionally garnish with pecan halves or a light dusting of ground cinnamon before serving.
# Expert Tips:
01 -
- The crumb stays ridiculously moist for days thanks to the oil and pumpkin combination, so you can make it a day ahead without worrying.
- That cinnamon cream cheese icing is the kind of thing you will catch yourself eating straight from the bowl with a spoon.
- It feeds a crowd easily and looks beautiful with almost no decorating effort.
02 -
- I once frosted this cake while it was still slightly warm and watched the icing slide right off in sheets, so patience here genuinely matters.
- Using pumpkin pie filling instead of plain purée will make the cake overwhelmingly sweet and throw off the spice balance entirely.
03 -
- Set your cream cheese and butter out on the counter at least an hour before making the icing, because cold dairy will leave you with lumpy frosting no matter how long you beat it.
- Toasting the pecans in a dry skillet for just a few minutes releases oils that make the entire cake taste deeper and more complex.