Description
A moist, spiced pumpkin cake filled with toasted pecans and topped with a smooth cinnamon-infused icing. A perfect balance of earthy pumpkin and buttery nuts.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans, toasted
- 2 cups powdered sugar
- 1/4 cup softened butter (for icing)
- 1/2 teaspoon ground cinnamon (for icing)
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- Toast chopped pecans in a skillet over medium heat for 3-5 minutes until fragrant.
- Cream together 1/2 cup softened butter and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract.
- Sift together flour, cinnamon, nutmeg, baking soda, and salt; fold into the wet ingredients until just combined.
- Gently stir in the toasted pecans.
- Pour batter into the pan and bake for 30-35 minutes until a toothpick comes out clean.
- Cool the cake completely on a wire rack.
- Beat powdered sugar, 1/4 cup butter, cinnamon, and milk until smooth for the icing.
- Spread icing over the cake and garnish with extra pecans.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American