Pumpkin Pecan Cake (Printable)
Spiced pumpkin cake with toasted pecans and creamy cinnamon cream cheese icing for fall gatherings.
# What You'll Need:
→ Cake Batter
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - ½ teaspoon ground ginger
07 - ¼ teaspoon ground nutmeg
08 - ¼ teaspoon ground cloves
09 - 1 cup granulated sugar
10 - ½ 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 - 1½ cups canned pumpkin purée
15 - 1¼ cups chopped pecans, lightly toasted
→ Cinnamon Cream Cheese Icing
16 - 8 ounces cream cheese, softened
17 - ½ cup unsalted butter, softened
18 - 2½ cups powdered sugar, sifted
19 - 1½ teaspoons ground cinnamon
20 - 1 teaspoon vanilla extract
21 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan, ensuring even coating on all surfaces.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed. 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, mixing until fully incorporated.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, stirring just until combined. Do not overmix. Gently fold in the toasted pecans.
05 - Pour the batter into the prepared pan and spread it evenly. Bake for 32–37 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
06 - Using a hand mixer or stand mixer, beat the softened cream cheese and butter together until light and creamy. Gradually add the sifted powdered sugar, then blend in the cinnamon, vanilla, and salt until the icing is smooth and fluffy.
07 - Spread the cinnamon cream cheese icing evenly over the completely cooled cake. Slice into squares and serve.
# Expert Tips:
01 -
- The cinnamon cream cheese icing is so good you will catch yourself eating it straight from the bowl with a spoon.
- It stays incredibly moist for days thanks to the pumpkin and oil from the butter, making it a great make ahead dessert for gatherings.
02 -
- If the cake is even slightly warm when you spread the icing, it will melt into a runny mess, so patience here truly pays off.
- Overmixing the batter once the flour goes in develops gluten and turns your tender cake rubbery, so a gentle hand with the spatula is your best tool.
03 -
- Toast your pecans in a dry skillet over medium heat for about five minutes, shaking the pan frequently, until you can smell them, and your whole cake will taste noticeably better.
- Take your cream cheese and butter out of the fridge at least two hours before making the icing because temperature is the single biggest factor between smooth frosting and a frustrating lumpy mess.