Pumpkin Cake with Maple Cream Cheese Frosting and Pecans Recipe

If you’re craving a dessert that feels like a cozy hug during pumpkin season (or anytime, really), I’ve got just the thing for you—a fan-freaking-tastic Pumpkin Cake with Maple Cream Cheese Frosting and Pecans Recipe that is moist, flavorful, and downright irresistible. This cake combines the earthiness of pumpkin, the silky tang of cream cheese frosting sweetened with real maple syrup, and the delightful crunch of toasted pecans. Trust me, once you try this recipe, it’ll become your go-to for fall gatherings, special occasions, or just a sweet treat to brighten up any day.

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Ingredients You’ll Need

The magic of this Pumpkin Cake with Maple Cream Cheese Frosting and Pecans Recipe really starts with straightforward, pantry-friendly ingredients that come together beautifully. I recommend using real pumpkin puree over pie filling because of the pure pumpkin flavor, and don’t skip on fresh eggs at room temperature for the fluffiest results.

• Fresh pumpkin puree: I love using a mix of fresh and canned pumpkin to bring both freshness and richness to the cake’s texture.
• Canned pure pumpkin: Convenient and consistent, it helps keep the cake moist without adding extra liquid.
• Large eggs: Room temperature eggs blend better and trap air for that tender crumb.
• White (or caster) sugar: Granulated sugar works fine, but superfine sugar dissolves quicker for smoother batter.
• Vegetable or canola oil: Neutral oils let the pumpkin and spices shine without extra flavor.
• All-purpose flour: The backbone of the cake; make sure it’s fresh for the best rise and texture.
• Baking powder: Don’t skip this—it helps the cake lift perfectly.
• Cinnamon powder: Adds that warm, autumnal spice we all crave.
• Kosher salt: Enhances every flavor element without making the cake salty.
• Cream cheese: Use full-fat, softened cream cheese for the smoothest frosting with a lovely tang.
• Unsalted butter: Softened, it whips perfectly into fluffy frosting.
• Vanilla extract: A little goes a long way to deepen the frosting’s flavor.
• Powdered (icing) sugar: Sifted for lump-free frosting texture.
• Maple syrup: Don’t be shy—maple syrup brings authentic sweetness and that signature autumn flavor.
• Pecans: Roughly chopped for a crunchy topping that everyone raves about.

Variations

I love how versatile this Pumpkin Cake with Maple Cream Cheese Frosting and Pecans Recipe is—you can personalize it to suit your family’s tastes or dietary needs. Over the years, I’ve found simple tweaks that feel just right without losing that classic pumpkin flavor.

• Spice it up: I sometimes add a dash of nutmeg or ground ginger for a more intense spice profile that I adore on chilly evenings.
• Nut swap: If pecans aren’t your favorite, toasted walnuts or even slivered almonds work beautifully.
• Dairy-free version: Use vegan cream cheese and a plant-based butter substitute in the frosting for a delicious dairy-free treat.
• Less sweetness: I know some folks prefer a less sugary frosting, so feel free to halve the powdered sugar and maple syrup—still scrumptious!

How to Make Pumpkin Cake with Maple Cream Cheese Frosting and Pecans Recipe

Step 1: Prep Like a Pro

Preheat your oven to 180°C (350°F), or 160°C if you’re using a fan-forced oven—I’ve found this prevents the cake from drying out. Grease and line a large 9 x 13-inch pan with baking paper, leaving some overhang to easily lift the cake out when done. Trust me, this step makes clean-up and slicing so much easier, especially if you want neat edges.

Step 2: Whisk Together the Wet Ingredients

In a large bowl, beat the eggs with sugar until well combined—no need for fluffy at this stage. Then pour in the oil and pumpkin purees (both fresh and canned if you like the combo I use). Mixing wet ingredients separately helps create a smooth batter, so your cake bakes evenly and stays moist.

Step 3: Add Dry Ingredients & Mix Gently

Sift together the flour, baking powder, cinnamon, and salt, then add this mix to your wet bowl. Stir everything with a sturdy spatula until just combined—don’t overmix or the cake can get dense. You’ll notice the batter is thick and gorgeous, loaded with pumpkin goodness.

Step 4: Bake and Cool

Pour the batter into your prepared pan, spreading it evenly. Bake for about 40 minutes—start checking around 35 minutes—until a toothpick inserted into the center emerges clean or with just a few moist crumbs. This cake bakes up beautifully moist but not wet in the middle. Once out of the oven, let it cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a cooling rack. Let the cake cool completely for about 2 hours before adding the frosting; rushing this step can make the frosting melt and slide off.

Step 5: Whip Up the Maple Cream Cheese Frosting

While the cake cools, beat together the softened cream cheese and unsalted butter until fluffy and smooth. Add vanilla extract, then gradually blend in the sifted powdered sugar until you reach your desired sweetness and consistency. The magic here is the maple syrup—fold in between a third to half a cup, adjusting to how sweet and maple-forward you want your frosting. It makes the frosting luxuriously smooth with that perfect hint of real maple flavor.

Step 6: Frost, Drizzle, and Sprinkle

Once the cake is fully cooled, spread the frosting in a generous layer using an offset spatula or the back of a spoon—make some swirly dents to catch more maple syrup. Drizzle the maple syrup over the frosting, aiming to fill those nooks for gooey, sweet maple pools. Finally, sprinkle the roughly chopped pecans on top for that irresistible crunch and nutty bite. Step back and admire your masterpiece before diving in!

How to Serve Pumpkin Cake with Maple Cream Cheese Frosting and Pecans Recipe

Garnishes

I usually keep it simple—extra whole pecans gently arranged around the edges give a rustic, inviting look. Sometimes, for a little sparkle, I dust a pinch of cinnamon or pumpkin spice on top of the frosting. If you’re feeling fancy, a few little maple leaves made from fondant or edible gold dust add festive charm.

Side Dishes

This pumpkin cake pairs beautifully with a cup of strong coffee or spiced chai tea. If serving at a party, I love offering a scoop of vanilla bean ice cream or a dollop of whipped cream alongside to balance the richness. Simple roasted chestnuts or a fresh apple cider complement the fall vibe perfectly!

Creative Ways to Present

For holiday gatherings, I’ve turned this cake into mini cupcakes frosted with maple cream cheese and sprinkled with chopped pecans—perfect for handing out at parties. Another time, I layered this cake with extra maple frosting between layers for a show-stopper pumpkin layer cake effect. Even a drizzle of dark chocolate ganache on top adds a decadent twist if you want to impress!

Make Ahead and Storage

Storing Leftovers

I keep leftover pumpkin cake covered tightly with plastic wrap or in an airtight container in the fridge. It stays fresh and moist for up to 4 days—though it rarely lasts that long in my house! Chilling makes the frosting firm up nicely, which some guests actually prefer.

Freezing

This cake freezes beautifully—just freeze before frosting, wrapped well in plastic and foil. When you’re ready, thaw overnight in the fridge and then frost right before serving. I’ve found freezing the frosted cake can cause the frosting texture to change, so I like to frost fresh whenever possible.

Reheating

If you want to warm a slice, microwave it uncovered for about 15-20 seconds, or until just warmed through—be careful not to overheat or the frosting may melt. Enjoy it with a cold glass of milk or hot coffee!

FAQs

Final Thoughts

This Pumpkin Cake with Maple Cream Cheese Frosting and Pecans Recipe has become a staple in my kitchen—not just because it’s delicious, but because it brings a little warmth and festive spirit every time I bake it. Whether it’s a weeknight dessert or a show-stopping centerpiece for holiday celebrations, I promise it will wow everyone. Give it a try and watch your friends and family go crazy for every moist, flavorful bite. I absolutely love how this cake tastes like pumpkin pie and classic cake had the best baby ever—cozy, sweet, with just the right crunch.

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