Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (260 g) all-purpose flour
- 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine salt
- 2 3/4 tsp warm spices: cinnamon, nutmeg, allspice (plus optional ginger/cloves)
- 1 can (15 oz / 425 g) pumpkin puree (not pumpkin pie filling)
- 1 cup (240 ml) neutral oil
- 4 large eggs
- 1 cup (200 g) granulated sugar + 1 cup (200 g) packed light brown sugar
- 2 tsp vanilla extract
- 8 oz (226 g) cream cheese, 1/2 cup (115 g) unsalted butter
- 3 1/2 cups (420 g) powdered sugar, 1 tsp ground cinnamon
- 1 cup pecan halves, 1/4 cup (50 g) sugar, pinch cinnamon, pinch salt
- 1/2 cup (100 g) brown sugar, 3 Tbsp butter, 1/4 cup (60 ml) cream, pinch salt, vanilla
Do This
- 1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment.
- 2. Whisk flour, baking powder, baking soda, salt, and spices. In another bowl, whisk pumpkin, oil, eggs, sugars, and vanilla.
- 3. Stir dry ingredients into wet just until no dry streaks remain. Pour batter into pan and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
- 4. While cake bakes, cook pecans with sugar, cinnamon, salt, butter, and a splash of water until glossy and coated. Cool on parchment.
- 5. For caramel, simmer brown sugar, butter, and cream 3–4 minutes. Add salt and vanilla; cool to a thick but pourable consistency.
- 6. Beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, vanilla, and a pinch of salt; beat until fluffy. Frost cooled cake, top with candied pecans, and drizzle with caramel before serving.
Why You’ll Love This Recipe
- Moist, tender pumpkin cake loaded with real pumpkin puree and cozy autumn spices.
- Silky cinnamon cream cheese frosting that is tangy, not too sweet, and perfectly spreadable.
- Candied pecans and buttery caramel drizzle add crunch, shine, and a bakery-style finish.
- Ideal for fall gatherings, Thanksgiving dessert, or any chilly evening when you want something festive.
Grocery List
- Produce: 1 can (15 oz) pumpkin puree (100% pumpkin, not pie filling)
- Dairy: Unsalted butter, cream cheese, heavy cream (or whipping cream), milk or cream for frosting (optional)
- Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar, vegetable or canola oil, pecan halves, vanilla extract, baking powder, baking soda, fine salt, ground cinnamon, ground nutmeg, ground allspice, ground ginger (optional), ground cloves (optional)
Full Ingredients
For the Pumpkin Spice Cake
- Cooking spray or butter, for greasing the pan
- 2 cups (260 g) all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt (or table salt)
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger (optional but recommended)
- 1/8 tsp ground cloves (optional, for deeper spice)
- 1 can (15 oz / 425 g) pumpkin puree (100% pumpkin, not pumpkin pie filling)
- 1 cup (240 ml) neutral oil (such as canola, vegetable, or grapeseed)
- 4 large eggs, at room temperature if possible
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) packed light brown sugar
- 2 tsp pure vanilla extract
For the Cinnamon Cream Cheese Frosting
- 8 oz (226 g) cream cheese, softened to room temperature
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 3 1/2 cups (420 g) powdered sugar, sifted if lumpy
- 1 tsp ground cinnamon
- 2 tsp pure vanilla extract
- Pinch of fine salt
- 1–2 Tbsp milk or heavy cream, as needed for consistency
For the Candied Pecans
- 1 cup (100 g) pecan halves
- 1/4 cup (50 g) granulated sugar
- 1 Tbsp (14 g) unsalted butter
- 1 Tbsp (15 ml) water
- 1/4 tsp ground cinnamon
- Pinch of fine salt
For the Caramel Drizzle
- 1/2 cup (100 g) packed light brown sugar
- 3 Tbsp (42 g) unsalted butter
- 1/4 cup (60 ml) heavy cream
- Pinch of fine salt (or to taste, for salted caramel)
- 1 tsp pure vanilla extract
Optional Garnishes
- Extra ground cinnamon for dusting
- Additional chopped pecans
Step-by-Step Instructions
Step 1: Prepare the pan and preheat the oven
Preheat your oven to 350°F (175°C) with a rack in the center position. Lightly grease a 9×13-inch baking pan with cooking spray or butter. For extra insurance against sticking and easier removal, line the bottom with a sheet of parchment paper, leaving a slight overhang on two sides to act as a sling, and lightly grease the parchment as well.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger (if using), and cloves (if using). Whisk until the spices and leavening are evenly distributed and you no longer see streaks of any one ingredient. This step ensures the cake bakes evenly and the warm spices are balanced in every bite. Set the bowl aside.
Step 3: Whisk together the pumpkin and wet ingredients
In a large mixing bowl, add the pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla extract. Whisk until the mixture is completely smooth and well combined. The batter should look thick, glossy, and uniform, with no streaks of egg or clumps of sugar. Taking a minute here to whisk thoroughly gives you a wonderfully even, tender crumb in the finished cake.
Step 4: Combine the batter and bake the cake
Sprinkle the dry ingredient mixture over the wet ingredients. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet just until no dry flour remains. Scrape the sides and bottom of the bowl to catch any hidden pockets of flour, but avoid overmixing, which can make the cake dense.
Pour the batter into the prepared 9×13-inch pan and smooth the top with a spatula so it is level. Bake at 350°F (175°C) for 30–35 minutes, or until the cake is risen, the top springs back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Transfer the pan to a wire rack and let the cake cool in the pan for at least 45 minutes, or until completely cool to the touch. The cake must be fully cooled before frosting to prevent the cream cheese frosting from melting.
Step 5: Make the candied pecans
While the cake bakes or cools, prepare the candied pecans. Line a plate or baking sheet with parchment paper and set aside. In a medium nonstick skillet over medium heat, combine the pecan halves, granulated sugar, butter, water, cinnamon, and a pinch of salt. Cook, stirring frequently with a spatula, as the sugar melts and turns syrupy.
Continue cooking for 3–5 minutes, stirring constantly once the sugar begins to bubble. The syrup will thicken, turn glossy, and coat the pecans. When most of the liquid has evaporated and the nuts look shiny and well-coated, quickly spread the pecans in a single layer on the prepared parchment. Use a fork to separate any clumps while they are still warm. Let the pecans cool completely; as they cool, the coating will firm up and become crisp. Once cooled, roughly chop about half of them if you prefer a mix of whole and chopped pieces for decorating the cake.
Step 6: Make the caramel drizzle
In a small saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir as the mixture melts and comes to a gentle simmer. Once it reaches a bubble, continue to cook, stirring often, for 3–4 minutes. The caramel will thicken slightly and darken just a shade.
Remove the pan from the heat and stir in the pinch of salt and vanilla extract. Let the caramel cool until it is warm but no longer hot and is thick yet still pourable, about 10–15 minutes. If it thickens too much to drizzle, warm it again gently over low heat or in very short bursts in the microwave, adding a tiny splash of cream if needed to loosen it.
Step 7: Make the cinnamon cream cheese frosting
In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese and softened butter together on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the bowl as needed.
Add the powdered sugar about 1 cup at a time, mixing on low speed after each addition until incorporated to prevent a sugar cloud. Once all the powdered sugar is added, mix in the ground cinnamon, vanilla extract, and a pinch of salt. Increase the speed to medium-high and beat for 1–2 minutes, until the frosting is fluffy and light. If the frosting seems too thick, add 1–2 tablespoons of milk or cream, a little at a time, and beat again until it is smooth and spreadable. If it is too soft, add a bit more powdered sugar.
Step 8: Assemble, decorate, and serve
Once the cake is completely cool, spread the cinnamon cream cheese frosting evenly over the top using an offset spatula or butter knife. Aim for swirls and soft peaks rather than a perfectly flat surface; the texture catches the caramel beautifully.
Scatter the candied pecans over the frosted cake, either in an even layer or clustered down the center for a more dramatic look. Drizzle the cooled caramel sauce over the top in thin zigzags or wide ribbons, being careful not to over-saturate any one area. If you like, finish with a very light dusting of ground cinnamon.
For the cleanest slices, chill the frosted, decorated cake for 20–30 minutes to firm up the frosting and caramel, then cut into 12 squares. Serve slightly chilled or at cool room temperature.
Pro Tips
- Use pumpkin puree, not pie filling. Pumpkin pie filling already contains sugar and spices and will throw off the flavor and texture of the cake.
- Room temperature ingredients help. Let the eggs, cream cheese, and butter sit out so they blend more smoothly and create a better texture.
- Do not overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing can create a tough, dense cake.
- Cool the cake fully before frosting. If the cake is even slightly warm, the cream cheese frosting and caramel may melt and slide off.
- Make components ahead. The candied pecans and caramel can be made a day or two in advance and stored airtight, which makes assembly much faster when you are ready to serve.
Variations
- Pumpkin Spice Layer Cake: Divide the batter between two greased 8-inch round cake pans and bake 23–28 minutes, or until done. Frost between layers and on top, then decorate with candied pecans and caramel.
- Pumpkin Spice Cupcakes: Line two 12-cup muffin tins and fill each cup about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes. Pipe or spread the frosting on top, then add a pecan and a small caramel drizzle to each cupcake.
- Nut-free version: Omit the candied pecans and instead sprinkle the frosted cake with cinnamon-sugar and a light caramel drizzle, or use pumpkin seeds (pepitas) toasted with a bit of cinnamon as a crunchy, nut-free topping.
Storage & Make-Ahead
Because this cake is frosted with cream cheese frosting, it should be stored covered in the refrigerator. Keep the cake in the pan and cover tightly with plastic wrap, or transfer slices to an airtight container. It will stay fresh for 3–4 days.
For make-ahead prep, you can bake the cake up to 1 day in advance. Once it is completely cool, wrap it well and store at room temperature without frosting. The frosting, caramel, and candied pecans can also be prepared 1 day ahead. Keep the frosting covered in the refrigerator and bring it to a spreadable consistency by letting it sit at room temperature for 15–20 minutes and re-whipping if necessary. Store the caramel in a jar in the refrigerator and rewarm gently to loosen before drizzling. Candied pecans should be kept in an airtight container at room temperature; if they soften, crisp them in a low oven (300°F / 150°C) for 5–7 minutes.
To freeze, wrap unfrosted cake tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and decorating.
Nutrition (per serving)
Approximate values per serving (1/12 of the recipe, including frosting, candied pecans, and caramel): about 650 calories, 9 g protein, 74 g carbohydrates, 34 g fat, 15 g saturated fat, 2 g fiber, 55 g sugars, and 360 mg sodium. Actual values will vary based on specific ingredients used and how heavily you garnish with pecans and caramel.
