Pumpkin Pecan Cake With Cinnamon Icing (Printer-Friendly)
Spiced pumpkin and toasted pecan cake topped with rich cinnamon cream cheese icing for a cozy autumn dessert.
# What You'll 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 Make It:
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 together the granulated sugar, brown sugar, and melted butter until smooth. Beat in the eggs one at a time, then add the vanilla extract and pumpkin purée, mixing until well combined.
04 - Gradually fold the dry ingredients into the wet mixture using a spatula. Do not overmix. Fold in the toasted pecans.
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 cream cheese and butter together until light and creamy. Gradually add the powdered sugar, then beat in the cinnamon, vanilla extract, and salt until fluffy.
07 - Spread the cinnamon cream cheese icing evenly over the cooled cake. Cut into squares to serve.
# Expert Advice:
01 -
- The pumpkin keeps this cake incredibly tender for days, so it actually tastes better on day two when the spices deepen.
- That cinnamon cream cheese icing is spreadable, fluffy, and just sweet enough to balance every bite without overwhelming the cake.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns your tender cake tough, so fold gently and stop early.
- Frosting a warm cake is the number one reason cream cheese icing slides right off, so patience here genuinely pays off.
03 -
- Toast your pecans in a dry skillet over medium heat for about four minutes, shaking the pan constantly, until you can smell them, because this one step transforms the entire flavor of the cake.
- Sift the powdered sugar for the icing even if you think you do not need to, because a single lump will ruin that smooth, professional finish.