Pumpkin Cake with Maple Cream Cheese Frosting and Pecans Recipe

If you’re looking to wow your friends or just treat yourself to an unbelievably moist and flavorful dessert, you’ve got to try this Pumpkin Cake with Maple Cream Cheese Frosting and Pecans Recipe. I absolutely love how the warm spices mingle with the rich pumpkin and the luscious maple-infused frosting — it’s like a cozy hug on a plate. Whether you’re baking for a fall feast or just craving something special, this cake will quickly become one of your favorites.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Cake with Maple Cream Cheese Frosting and Pecans Recipe plays a special role. I love using fresh pumpkin puree when I can, but canned works great for convenience. And those spices? They’re what make this cake feel so cozy—just like fall in every bite.

• Fresh pumpkin puree: If you can get your hands on fresh, it adds an extra brightness, but canned pumpkin is a reliable stand-in.
• Canned pure pumpkin: I usually keep a can or two in my pantry for this exact reason—no peeling or cooking needed!
• Large eggs: Make sure they’re at room temperature so they blend nicely with the batter.
• White sugar (or caster/superfine sugar): This helps create that tender crumb texture without the graininess.
• Vegetable or canola oil: Neutral oils keep the focus on the pumpkin’s flavor without overpowering it.
• All-purpose flour: The base of the cake, providing structure and body.
• Baking powder: Essential for the lightness and rise of the cake.
• Cinnamon powder: My favorite warming spice here—it complements pumpkin perfectly.
• Salt (cooking/kosher): Balances out the sweetness and enhances the other flavors.
• Cream cheese: Softened and creamy – this makes the frosting luxuriously smooth.
• Unsalted butter: Use softened butter so it whips easily into the frosting.
• Vanilla extract: Adds depth to the frosting’s flavor.
• Icing (powdered) sugar: Sifted for a silky frosting without lumps.
• Maple syrup: Don’t be shy! It infuses the frosting with that signature richness.
• Pecans: Roughly chopped for that perfect crunchy topping.

Variations

I love making this recipe my own by tweaking just a few things here and there. You might want to try some variations too—it’s a great base to experiment with!

• Spice Mix: I’ve swapped cinnamon for pumpkin pie spice or added a pinch of nutmeg to amp up the warmth.
• Nut Choices: Sometimes I substitute pecans with walnuts or even toasted hazelnuts — each adds a unique crunch and flavor.
• Sweetener Adjustments: If you want to reduce sugar, I cut down the powdered sugar in the frosting by half and add a little extra maple syrup for sweetness.
• Gluten-Free Option: I’ve tried this recipe with a gluten-free flour blend with good success — just make sure your blend has xanthan gum for structure.

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

Step 1: Prep Your Pan and Oven

First things first, preheat your oven to 180°C (350°F). If you have a fan-forced oven, drop it to 160°C. I like to line a 9×13 inch (23×33 cm) pan with baking paper and spray it lightly so the cake lifts out like a breeze. The overhang on the paper makes life easier for cooling and cutting later.

Step 2: Mix Wet Ingredients

Grab a large bowl and whisk together the eggs, sugar, oil, and your pumpkin puree until smooth. This is a great time to pause and soak in the pumpkin aroma—I swear it makes the kitchen feel extra cozy. Use room temperature eggs for an even blend.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Then gently add the dry ingredients to your wet mixture. Stir well but don’t overmix — you want all the ingredients fully incorporated without toughening the batter.

Step 4: Bake the Cake

Pour that gorgeous batter into your prepared pan and pop it into the oven. I usually bake it for about 40 minutes. The best way to check doneness? Insert a toothpick or skewer into the center—it should come out clean or with a few moist crumbs. Remember, ovens vary, so keep an eye toward the end!

Step 5: Cool Completely Before Frosting

Here’s where a little patience pays off. Let the cake cool for 10 minutes in the pan, then gently transfer it to a wire rack to cool fully — about 2 hours. If you try to frost it when it’s too warm, the frosting melts, and you’ll lose that pretty swirly look.

Step 6: Make the Maple Cream Cheese Frosting

Beat together softened cream cheese and butter until silky smooth. Then add vanilla extract and sifted icing sugar gradually. Finally, drizzle in the maple syrup—you’ll know when it’s just right by taste: sweet, creamy, with that hint of warmth.

Step 7: Frost and Garnish

Spread the frosting over your cool cake using the back of a spoon to create gentle swirls and dents—that’s where the magic happens! Drizzle extra maple syrup over those little pockets for gooey maple “pools” before sprinkling chopped pecans on top. This combo is irresistible.

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

Garnishes

I usually stick with pecans for that classic nutty crunch, but sometimes I add a sprinkle of flaky sea salt on top—it enhances the maple’s sweetness beautifully. If you’re feeling fancy, a few candied pecans or a dash of cinnamon on top adds a nice festive touch, especially around the holidays.

Side Dishes

This cake pairs perfectly with a simple cup of spiced chai or a latte for an afternoon treat. If you want to serve it as part of a dessert spread, fresh whipped cream or a scoop of vanilla bean ice cream works wonderfully alongside.

Creative Ways to Present

For special occasions, I like to cut the cake into cute little squares and serve on a platter with extra maple syrup drizzled right before serving. Another fun idea is layering it into a trifle glass with whipped cream and caramelized pecans for a beautiful show-stopper.

Make Ahead and Storage

Storing Leftovers

Leftover cake covered tightly in the refrigerator stays delicious for up to 4 days. I always wrap it well with plastic wrap then pop it into an airtight container to keep the frosting fresh and moist.

Freezing

I usually freeze this cake unfrosted since cream cheese frosting doesn’t freeze as well. Wrap the baked and cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. When ready, thaw overnight in the refrigerator and then frost fresh.

Reheating

If you want your leftovers a bit warmed, I recommend warming just a slice in the microwave for 10-15 seconds. Frosted cake doesn’t fare well in the oven if you want to keep the integrity of the frosting, so the microwave is your best bet here.

FAQs

Final Thoughts

This Pumpkin Cake with Maple Cream Cheese Frosting and Pecans Recipe has become one of my kitchen staples for wonderful reasons. It’s approachable, forgiving, and packed with those classic fall flavors that never fail to delight. I truly believe once you make it, you’ll find yourself reaching for this recipe again and again—whether it’s a holiday, a family gathering, or just a treat-yourself moment. So go on, bake it, share it, and watch your friends and family go crazy for every bite!

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