Spiced Pumpkin Cake with Maple Cream Cheese Frosting
A moist, tender pumpkin cake enhanced with toasted pecans and topped with rich maple cream cheese frosting. The combination of brown and white sugars creates depth while the nuts add delightful texture. Perfect for fall gatherings, holidays, or whenever you crave the warm flavors of autumn. This version stands out with its generous maple frosting and the optional maple extract that intensifies the seasonal taste.
Ingredients
Instructions
- 1
Heat oven and coat baking pan with cooking spray
- 2
Toast nuts on baking sheet or in microwave, then chop and set aside
- 3
Mix sugars, butter, eggs and vanilla in large bowl
- 4
Add flour, baking powder, and salt, mixing well
- 5
Stir in pumpkin until combined, then add chopped nuts
- 6
Bake until toothpick inserted in center comes out clean
- 7
Cool completely before frosting
- 8
Beat cream cheese until smooth, then add powdered sugar, maple syrup, and extract
- 9
Beat frosting until completely smooth
- 10
Frost cake and top with extra nuts if desired
Tips
Toast pecans until fragrant but not dark to avoid bitterness in the finished cake.
Ensure cream cheese is fully softened at room temperature for smooth, lump-free frosting.
Cool cake completely before frosting to prevent melting and ensure clean application.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature with vanilla ice cream or gelato
Common Mistakes
Toast nuts until fragrant to avoid raw taste in finished cake
Cool cake completely to avoid melting the frosting when applied
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
FAQ
Can I make this without nuts?
Yes, simply omit the pecans or substitute with an equal amount of mini chocolate chips or dried cranberries for texture.
How long does this cake keep?
Store covered at room temperature for 2 days or refrigerate for up to 1 week. The frosting may firm up when chilled.
Can I freeze this cake?
Yes, wrap unfrosted cake tightly and freeze for up to 3 months. Thaw completely before frosting and serving.