Description
Indulge in this moist, spiced pumpkin cake featuring a tender crumb and a decadent, tangy cream cheese frosting. Perfect for crisp autumn days or festive holiday gatherings, this one-bowl recipe is simple to prepare and delivers bakery-quality results. The final touch of maple syrup and toasted pecans adds a delightful woodsy sweetness and crunch that perfectly complements the warming spices of cinnamon and clove.
Ingredients
1 2/3 cups pumpkin puree
4 large eggs
1 2/3 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
4 tsp baking powder
2 tsp ground cinnamon
1 tsp kosher salt
6 oz cream cheese, softened
1 cup unsalted butter, softened
1 tsp vanilla extract
4 cups powdered sugar
1/3 cup maple syrup
1/2 cup pecans, chopped
Instructions
Preheat your oven to 350°F (180°C) and line a 9×13 inch baking pan with parchment paper.
In a large mixing bowl, whisk together the eggs, sugar, oil, and pumpkin puree until smooth.
Add the flour, baking powder, cinnamon, and salt directly into the wet mixture.
Mix until just combined, ensuring there are no large lumps.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Allow the cake to cool completely before frosting.
For the frosting, beat the softened cream cheese and butter together until smooth.
Slowly add the powdered sugar and vanilla, beating until light and fluffy.
Spread the frosting evenly over the cooled cake.
Drizzle with maple syrup and garnish with chopped pecans before serving.
Notes
Ensure your cream cheese and butter are at room temperature to prevent lumps in the frosting. For a cleaner look, you can sift the powdered sugar before mixing. Store the cake in the refrigerator for up to 5 days, though it is best enjoyed at room temperature.
- Prep Time: 20
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg