Pumpkin Cake with Maple Frosting
Print Recipe
0 from 0 votes

Pumpkin Cake with Maple Frosting

You can mix all of the nuts in the cake or leave 1/4 cup out for garnishing.
Cook Time30 mins
Total Time1 hr 15 mins
Servings: 8


  • 1 cup pecans toasted and chopped
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 stick 1/2 cup butter, melted
  • 2 eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 can 15 oz. pumpkin I buy Trader Joe’s organic
  • 1 package 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 Tbsp. maple syrup
  • 1 tsp. maple extract


  • Heat the oven to 350. Coat an 8×8 baking pan with cooking spray.
  • Place nuts on a baking sheet and bake for 10 minutes, or in the microwave (on paper towel) for about 2 minutes, turning occasionally. Cook the nuts; chop and set aside.
  • In a large bowl, mix the sugars, butter, eggs and vanilla. Add in the flour, baking powder, and salt. Mix well.
  • Mix in the pumpkin, stirring well until combined. Add the chopped nuts.
  • Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 30 minutes and frost.
  • For the frosting, with a mixer, beat the cream cheese until smooth, adding in the powdered sugar, maple syrup, and extract. Beat until completely smooth.
  • Frost the cake and top with extra nuts if you prefer; serve.