Name: Pumpkin Pecan Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger; ½ tsp salt; 1 cup granulated sugar; ½ cup packed light brown sugar; 1 cup canned pumpkin puree (not pumpkin pie filling); ½ cup vegetable oil; 4 large eggs; 1 tsp vanilla extract; ½ cup milk; 1 cup chopped pecans, toasted; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract; 2–3 Tbsp milk or cream (for consistency); Extra chopped pecans or pecan halves; Light cinnamon dusting

Why You’ll Love This Recipe

I love how this cake is full of warm spices and natural pumpkin sweetness. The pecans add a wonderful crunch and depth of flavor, making each bite interesting. It’s easy to make, perfect for feeding a crowd, and versatile enough to serve plain, with a dusting of powdered sugar, or topped with cream cheese frosting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
1 (15-ounce) can pumpkin puree
1 teaspoon vanilla extract
1 cup chopped pecans (plus extra for topping, if desired)

directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chopped pecans.
Pour the batter into the prepared pan(s) and spread evenly.
Bake for 35–40 minutes for a 9×13-inch pan, or 30–35 minutes for round pans, until a toothpick inserted in the center comes out clean.
Let cool before slicing or frosting.

Servings and timing

This recipe makes about 12–15 servings. It takes roughly 15 minutes to prepare and 35–40 minutes to bake.

Variations

I sometimes add raisins or chopped dates for extra sweetness.
I use walnuts instead of pecans when that’s what I have on hand.
For a richer dessert, I frost it with cream cheese frosting.
I sprinkle coarse sugar or a cinnamon-sugar mix on top before baking for a sweet crust.
I add a splash of maple syrup to the batter for a deeper fall flavor.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. It can also be frozen—wrapped tightly—for up to 2 months. To serve, I bring it to room temperature or warm slices briefly in the microwave.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I cook and puree fresh pumpkin, making sure it’s well-drained to avoid excess moisture.

How do I keep the cake moist?

I avoid overbaking and store it covered to lock in moisture.

Can I make it gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of regular flour.

Is this cake good without frosting?

Absolutely—it’s flavorful enough to enjoy plain, but frosting makes it more indulgent.

Can I make it in a bundt pan?

Yes, I bake it for 45–55 minutes in a greased bundt pan, checking for doneness with a toothpick.

Conclusion

This pumpkin pecan cake is a cozy, spiced dessert that’s perfect for fall and holiday celebrations. I love how the warm spices, sweet pumpkin, and crunchy pecans come together in a moist, tender cake that’s as easy to make as it is to enjoy. It’s the kind of recipe I keep in my collection year after year.