Pumpkin Pecan Cake with Icing (Print View)
Moist spiced pumpkin pecan cake crowned with luscious cinnamon cream cheese icing—pure fall comfort.
# 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
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan, ensuring even coating on all sides and bottom.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until evenly distributed. Set aside.
03 - In a large bowl, beat together the granulated sugar, packed light brown sugar, and melted butter until smooth and well incorporated. Add the eggs one at a time, beating 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, mixing just until incorporated. Do not overmix. Gently fold in the toasted chopped pecans.
05 - Pour the batter into the prepared baking pan and spread it into an even layer. 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 allow it to cool completely in the pan set on a wire cooling rack before applying the icing.
07 - In a mixing bowl, beat the softened cream cheese and softened butter together using a hand mixer or stand mixer until light and creamy. Gradually add the sifted powdered sugar, beating until smooth. Beat in the ground cinnamon, vanilla extract, and pinch of salt until the icing is fluffy and spreadable.
08 - Spread the cinnamon cream cheese icing evenly over the completely cooled cake. Cut into 12 slices and serve.
# Expert Hints:
01 -
- The pumpkin keeps every square outrageously moist for days, and the toasted pecans buried inside give you little pockets of crunch that surprise you with each forkful.
- That cinnamon cream cheese icing is the kind of thing you will catch yourself eating straight from the bowl with a spoon at midnight.
- It looks like you spent all day on it, but the whole thing comes together in about an hour with zero fancy technique.
02 -
- The number one mistake is trying to ice the cake while it is even slightly warm. The cream cheese will slide right off and you will be left with a naked cake and a bowl of frosting soup.
- Do not overmix once you add the flour. I made this mistake once and the cake had the texture of a kitchen sponge. Gentle folding is all it needs.
- This cake actually tastes better on day two because the spices deepen and the crumb settles into something even more tender. Plan ahead if you can.
03 -
- Toast your pecans in a dry skillet on medium heat for about five minutes, shaking the pan frequently. You will smell when they are ready before you see it, and that fragrance tells you the oils have released.
- Sift the powdered sugar for the icing no matter how much of a hurry you are in. One tiny clump in that otherwise perfect cream cheese swirl is a disappointment you can easily avoid.