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Cozy Pumpkin Pecan Cake Recipe with Easy Cinnamon Cream Cheese Icing

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A moist, warmly spiced pumpkin pecan cake topped with a silky cinnamon cream cheese icing, perfect for cozy fall gatherings and simple homemade treats.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (freshly ground if possible)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • 3 large eggs, room temperature
  • 1 ½ cups (350 g) pure pumpkin puree (canned or homemade)
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk (or regular milk with 1 teaspoon lemon juice)
  • 1 cup (120 g) chopped pecans, toasted
  • 8 oz (225 g) cream cheese, softened (for icing)
  • ¼ cup (57 g) unsalted butter, softened (for icing)
  • 2 cups (240 g) powdered sugar, sifted (for icing)
  • 1 ½ teaspoons ground cinnamon (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
  2. Toast 1 cup (120 g) chopped pecans on a baking sheet in the oven for 5-7 minutes until fragrant. Set aside to cool.
  3. In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  4. In a large bowl, beat softened butter with granulated sugar and brown sugar using a mixer until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  6. Add pumpkin puree and buttermilk to the batter and mix on low speed until just combined.
  7. Gradually fold in the dry ingredients with a spatula, then fold in the toasted pecans gently.
  8. Pour batter into prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cake in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. For the icing, beat cream cheese and butter until smooth. Gradually add powdered sugar, cinnamon, vanilla extract, and salt. Mix until creamy and spreadable.
  11. Spread the cinnamon cream cheese icing evenly over the cooled cake and sprinkle extra toasted pecans on top.

Notes

Use room temperature eggs and butter for better batter consistency. Do not overmix batter to avoid a tough cake. Cool cake completely before icing to prevent melting. Toast pecans lightly to avoid bitterness. For dairy-free, substitute cream cheese and butter with vegan alternatives and use almond or oat milk instead of buttermilk. For nut-free, omit pecans or replace with toasted pumpkin seeds. Chilling the frosting before spreading helps with texture.

Nutrition

Keywords: pumpkin cake, pecan cake, cinnamon cream cheese icing, fall dessert, easy pumpkin recipe, cozy cake, autumn dessert

Find it online: https://swooshspice.com/cozy-pumpkin-pecan-cake-recipe-with-easy-cinnamon-cream-cheese-icing/