Pumpkin Spice and Maple Pecan Cake
This moist, aromatic cake combines the warmth of pumpkin pie spices with a decadent maple syrup glaze and crunchy toasted pecans for the ultimate autumn dessert.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup pumpkin puree canned or fresh, not pumpkin pie filling
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 tbsp pumpkin pie spice blend of cinnamon, nutmeg, ginger, and cloves
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 cup pecans chopped and lightly toasted
- 0.33 cup pure maple syrup for the glaze
- 0.5 cup powdered sugar for the glaze
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For a dairy-free version, substitute the melted butter with coconut oil. This cake can be made ahead and the glaze added just before serving to maintain the crunch of the pecans.