Pumpkin Pecan Cake with Cinnamon Icing (Printable)
Spiced pumpkin pecan cake with creamy cinnamon frosting, ideal for fall gatherings and holiday celebrations.
# What You Need:
→ Pumpkin Pecan Cake
01 - 2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt
05 - 2 tsp ground cinnamon
06 - 1/2 tsp ground nutmeg
07 - 1/4 tsp ground cloves
08 - 1/4 tsp ground ginger
09 - 1 cup granulated sugar
10 - 1/2 cup brown sugar
11 - 1 cup vegetable oil
12 - 4 large eggs
13 - 1 1/2 cups pumpkin purée (not pumpkin pie filling)
14 - 1 tsp vanilla extract
15 - 1 cup chopped pecans, lightly toasted
→ Cinnamon Cream Cheese Icing
16 - 8 oz cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 3 cups powdered sugar, sifted
19 - 1 tsp vanilla extract
20 - 1 tsp ground cinnamon
21 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly distributed.
03 - In a large bowl, whisk granulated sugar, brown sugar, and vegetable oil until well combined.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition.
05 - Stir in the pumpkin purée and vanilla extract until the mixture is smooth and homogeneous.
06 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix.
07 - Gently fold the lightly toasted chopped pecans into the batter.
08 - Pour the batter into the prepared baking pan and smooth the top with a spatula.
09 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
10 - Allow the cake to cool completely in the pan on a wire rack before frosting.
11 - Using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy. Slowly add the sifted powdered sugar, then mix in the vanilla extract, ground cinnamon, and a pinch of salt. Beat until light and fluffy.
12 - Spread the cinnamon cream cheese icing evenly over the cooled cake. Optionally garnish with pecan halves or a light dusting of cinnamon before serving.
# Expert Tips:
01 -
- The double hit of cinnamon in both the cake and the icing creates a warmth that regular pumpkin cake just cannot match.
- Toasted pecans folded into the batter give you a satisfying crunch in every single bite without needing any extra garnish.
- It looks impressive enough for a holiday table but comes together in one pan with zero fussing over layers.
02 -
- Wait until the cake is completely cool before spreading the icing or you will end up with a creamy mess sliding off the sides.
- Plain pumpkin puree and pumpkin pie filling are very different things, and using the pie filling by mistake will make the cake overwhelmingly sweet and oddly spiced.
03 -
- Toasting the pecans in a dry skillet over medium heat for about four minutes transforms them from good to unforgettable, but watch them closely because they go from golden to burnt in seconds.
- Adding the powdered sugar to the icing in three small additions instead of all at once prevents clouds of white dust from covering your counter and gives you better control over the final consistency.