Pumpkin Pecan Spice Cake Recipe

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Pumpkin Pecan Spice Cake
This pumpkin pecan spice cake is a true taste of fall. Fresh pumpkin puree, pumpkin pie spice and a big scoop of brown sugar give this cake it's amazing fall flavor.
  • 1.25 cups all-purpose flour
  • 1 cup brown sugar
  • 2 tablespoons corn starch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 2 teaspoons pumpkin pie spice
  • 15 ounces pumpkin puree
  • 2 whole eggs
  • 2 egg yolks
  • 6 tablespoons, room temperature butter
  • 2 tablespoons neutral oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
Preheat oven to 350 degrees. In the bowl of a stand mixer, combine butter, oil and brown sugar, and beat until thoroughly combined. Add vanilla and pumpkin puree and mix until incorporated.Add whole eggs and egg yolks and mix until just combined.Sift flour, corn starch, baking powder, salt ginger and pumpkin spice together and add to wet ingredients. Stir until just combined. Do not over-mix. Fold in chopped pecans. Bake at 350 for 30 minutes or until a toothpick inserted in the middle of your sheet pan comes out clean. Allow to cool completely before icing. Top with buttercream or cream cheese frosting and chopped pecans.
Prep time: Cook time: Total time: Yield: 1/4 sheet cake

This cake can be iced with traditional buttercream or with a cream cheese icing. Both recipes are listed and printable below. Pick your favorite and don't forget to top with chopped pecans!

Even though you can use canned pumpkin puree, I highly recommend making your own pumpkin puree for this recipe. It's super easy! You can find instructions in this recipe. 

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Basic American Buttercream Frosting
This cake frosting/icing is so simple yet it's so incredibly good. If you want to kick it up a notch, brown the butter before starting the process. But even if you don't have time to do that, it's delish.
  • 1 cup (2 sticks) butter, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • 2-4 tablespoons cream or whole milk
Whisk softened butter until fluffy. Add powdered sugar and whisk on a medium speed until fully incorporated. Add cream, 1 tablespoon at a time, while beating until you’ve reached thick but spreadable consistency. Add vanilla and mix until incorporated. Now spread on your butter pecan cake or whatever cake, cupcake, cookie or the like that your heart desires.
Prep time: Cook time: Total time: Yield: 24 servings
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Cream Cheese Icing
This traditional cream cheese icing can be used on cakes, cinnamon rolls, cupcakes, or just eaten with a spoon :).
  • 16 ounces (2 bricks) cream cheese, room temperature
  • 1 1/4 cup butter, softened
  • 8 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons cream or milk
Beat all ingredients except cream/milk until smooth. Add cream/milk 1 tablespoon at a time until you reach a thick but spreadable consistency.
Prep time: Cook time: Total time: Yield: 24 servings
cakeJP BennettComment