Description
A moist and flavorful spiced pumpkin cake topped with a creamy cream cheese glaze and crunchy pecans, perfect for fall gatherings.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (340g) pumpkin puree
- ½ cup (120ml) vegetable oil
- ¾ cup (90g) chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×9-inch (23×23 cm) baking pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, pumpkin puree, and vegetable oil until smooth.
- Gradually fold the dry mixture into the wet mixture, then gently fold in the chopped pecans.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 40–45 minutes, checking for doneness with a toothpick.
- While the cake is baking, prepare the cream cheese glaze by beating together softened cream cheese and powdered sugar, then adding vanilla extract and milk until desired consistency is reached.
- Once the cake has cooled slightly, drizzle the cream cheese glaze over the top and serve.
Notes
- For a thicker glaze, reduce the amount of milk added.
- Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
- Can be frozen for up to three months; thaw in the fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin cake, spiced cake, cream cheese glaze, fall dessert, pecan cake