Did you know that Pumpkin Pecan Cake based desserts see a 65% spike in searches every fall? As soon as the leaves turn golden, everyone craves warm, spiced treats that bring comfort with every bite. If you’re looking for a cake that’s not just festive but also moist, flavorful, and packed with nutty crunch, this Pumpkin Pecan Cake is exactly what you need.

With the richness of pumpkin, the warm depth of cinnamon, and the satisfying crunch of pecans, this cake is perfect for holiday gatherings, Sunday brunch, or just a cozy night in with a cup of tea. The best part? It’s incredibly easy to make, requires just one bowl, and stays moist for days. Ready to impress your family and friends with a show-stopping dessert? Let’s get baking!

Ingredients

The magic of this Pumpkin Pecan Cake comes from the perfect balance of spices, pumpkin purée, and toasted pecans. Here’s what you’ll need:

For the Cake:

• 2 ½ cups all-purpose flour (or substitute with whole wheat flour for extra fiber)
• 1 cup granulated sugar
• ½ cup brown sugar (adds a deeper caramel-like flavor)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• ½ cup vegetable oil (or melted coconut oil for a subtle tropical hint)
• ½ cup buttermilk (or plain Greek yogurt for extra moisture)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted for enhanced flavor

For the Cream Cheese Frosting (Optional but Highly Recommended!):

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Substitution Ideas:

• Swap pecans for walnuts or almonds if preferred.
• Use gluten-free flour for a gluten-free version.
• Reduce sugar by ¼ cup for a less sweet cake.

Timing

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Cooling Time: 15 minutes
• Total Time: 1 hour, including frosting

That’s 20% faster than most layered cakes, making it a great quick dessert option!

Step-by-Step Instructions

1. Prep Your Ingredients and Oven

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan (or line with parchment paper for easy removal). Toast your pecans in a dry pan over medium heat for 3-4 minutes until fragrant—this intensifies their flavor.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, sugars, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures an even distribution of spices and leavening agents.

3. Combine Wet Ingredients

In another bowl, whisk pumpkin purée, oil, buttermilk, eggs, and vanilla extract until smooth.

4. Bring it All Together

Gradually mix the wet ingredients into the dry ingredients, stirring just until combined. Fold in the toasted pecans, being careful not to overmix—this keeps the cake soft and fluffy.

5. Bake to Perfection

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and Frost

Let the cake cool completely before spreading on the cream cheese frosting. Beat together cream cheese, butter, powdered sugar, and vanilla extract until fluffy. Spread evenly over the cooled cake.

Nutritional Information

Per serving (based on 12 servings):

• Calories: 320
• Carbohydrates: 42g
• Protein: 4g
• Fats: 15g
• Sugar: 27g
• Fiber: 2g

Healthier Alternatives for the Recipe

Want a lighter version of this Pumpkin Pecan Cake? Try these swaps:

• Reduce sugar: Cut down by ¼ cup without sacrificing flavor.
• Use applesauce instead of oil: Swap ½ cup of oil for ½ cup of unsweetened applesauce to reduce fat.
• Choose whole wheat flour: Adds more fiber while maintaining a soft texture.
• Go dairy-free: Use almond milk and dairy-free cream cheese for a vegan-friendly version.

Serving Suggestions

This cake is incredibly versatile! Try these serving ideas:

• Warm with vanilla ice cream – the contrast of hot and cold is divine.
• With a drizzle of caramel sauce – enhances the nutty flavors.
• Paired with coffee or spiced chai – a perfect fall treat!
• Topped with whipped cream and extra pecans for an elegant presentation.

Common Mistakes to Avoid

To ensure your Pumpkin Pecan Cake comes out perfectly, keep these tips in mind:

✅ Don’t overmix the batter – It will make the cake dense instead of fluffy.
✅ Use fresh baking soda & powder – Expired leavening agents can cause a flat cake.
✅ Let the cake cool before frosting – Otherwise, the frosting will melt.
✅ Toast the pecans – Enhances their natural sweetness and crunch.

Storing Tips for the Recipe

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep refrigerated for up to 5 days for best freshness.
• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw in the fridge overnight before serving.

This Pumpkin Pecan Cake is the ultimate fall dessert—moist, spiced, and packed with crunchy pecans. Whether for a holiday table or an everyday treat, this cake is bound to impress. Try it out, and let me know in the comments how it turned out for you! Don’t forget to subscribe for more delicious recipes straight to your inbox.

FAQs

1. Can I make this cake ahead of time?

Yes! You can bake it a day ahead and store it covered at room temperature. If frosted, refrigerate until ready to serve.

2. Can I make cupcakes instead of a cake?

Absolutely! Pour the batter into lined muffin tins and bake at 350°F for 18-22 minutes.

3. What if I don’t have buttermilk?

No problem! Mix ½ cup milk with 1 teaspoon vinegar or lemon juice, let sit for 5 minutes, and use as a substitute.

4. Can I make this cake without nuts?

Yes! Simply omit the pecans, or replace them with chocolate chips or dried cranberries for a fun twist.

This Pumpkin Pecan Cake is calling your name—get baking and enjoy every bite! 🍂🍰