Easy Fall Spiced Pumpkin Cake with White Chocolate Cream Cheese Frosting & Pecans
Welcome the cozy flavors of autumn with our incredibly moist and delicious Fall Spiced Pumpkin Cake. This easy-to-make dessert is a true seasonal delight, featuring a perfect balance of warming spices, crunchy pecans, and a hint of sweet white chocolate chips that enhances rather than overwhelms the pumpkin flavor. Topped with a luxurious, tangy white chocolate cream cheese frosting and a generous sprinkle of chopped nuts, this pumpkin cake is destined to become a staple in your fall baking repertoire. Whether you’re gathering with loved ones for Thanksgiving, hosting a festive get-together, or simply enjoying a quiet evening at home, a slice of this cake promises pure comfort and joy.
Why This Pumpkin Cake with White Chocolate and Pecans is Your New Fall Favorite
There’s something truly magical about the aroma of pumpkin and warming spices wafting from the oven, instantly signaling the arrival of fall. Our recipe takes this classic autumn treat to an elevated level by introducing the unexpected yet utterly delightful combination of white chocolate and pecans. Many might approach white chocolate with caution, given its reputation for being overtly sweet, but in this particular pumpkin cake, its presence is subtle, creamy, and wonderfully harmonious. It acts as a sweet counterpoint to the earthy pumpkin and robust spices, enriching the flavor profile without dominating the palate.
The addition of chopped pecans brings a much-appreciated textural contrast, offering a satisfying crunch that beautifully complements the cake’s tender, moist crumb. This combination creates a dessert that is both comforting and exciting, striking a perfect balance of flavors and textures. It’s ideal for impressing guests who appreciate nuanced flavors or simply for a comforting treat on a crisp autumn day.
If you find yourself among the few white chocolate skeptics, you do have the option to swap them for semi-sweet chocolate chips for a different, richer chocolate note. Similarly, while we highly recommend our special white chocolate cream cheese frosting, a traditional vanilla cream cheese frosting could also be used if preferred. However, give our white chocolate version a try – it truly enhances the overall experience of this moist pumpkin cake!
P.S. For all you devoted white chocolate lovers out there, don’t miss my recipe for homemade white chocolate ice cream. It’s an absolute dream come true!
Essential Ingredients for Crafting This Moist Pumpkin Cake
Creating this exquisite spiced pumpkin cake requires a thoughtfully curated selection of ingredients, each contributing significantly to its signature moist texture, rich flavor, and aromatic depth. Using fresh, quality ingredients will undoubtedly elevate your baking experience and the final taste of your homemade cake.
For the Perfectly Spiced Pumpkin Cake Batter:
- All-purpose flour: This forms the foundational structure of our cake, ensuring a tender and delicate crumb when combined correctly.
- Baking powder & salt: These are the essential leavening agents that work together to give the cake its lift and airy texture, while a touch of salt expertly balances and enhances all the sweet and spicy flavors.
- Ground cinnamon, ground ginger, & ground nutmeg: This trio of classic fall spices infuses the cake with an unparalleled warmth and inviting aroma. Feel free to adjust the quantities slightly to suit your personal spice preference, or even add a tiny pinch of ground cloves or allspice for an even deeper, more complex flavor profile.
- Large eggs: Eggs play a crucial role in binding all the ingredients, adding essential richness, and contributing significantly to the cake’s luscious moisture.
- Pumpkin puree: Absolutely vital for both the cake’s distinct flavor and its incredibly moist texture. It is imperative to use 100% pure pumpkin puree, not pumpkin pie filling, which contains pre-mixed spices and sweeteners that would alter the recipe’s intended balance.
- Light brown sugar (packed): This sweetener contributes not only to the cake’s delicious flavor but also to its exceptional moisture content. Its subtle molasses notes beautifully complement the pumpkin and spices, creating a more complex and rounded sweetness than granulated white sugar alone.
- Unsalted butter (melted): Adds a decadent richness to the cake and helps achieve a wonderfully tender crumb. Melting the butter ensures it incorporates smoothly and effortlessly into the batter without the risk of overmixing.
- Vanilla extract: A universal flavor enhancer, vanilla brings out the best in all the other ingredients, adding a layer of sweet, aromatic depth.
- Chopped white chocolate or white chocolate chips: These delightful morsels melt into creamy pockets of subtle sweetness throughout the cake, offering a lovely contrast to the robust spiced pumpkin flavors.
- Chopped pecans: Provide a delightful crunch and a distinctly nutty flavor, adding another essential layer of texture and taste that pairs exquisitely with pumpkin.
For the Luxurious White Chocolate Cream Cheese Frosting:
- White chocolate (chopped): The star component of our frosting, melted and blended to create a smooth, creamy, and subtly sweet base with a delightful richness.
- Heavy whipping cream: Used to thin the melted white chocolate to the perfect consistency, while also contributing to the frosting’s overall luxurious and rich mouthfeel.
- Cream cheese (softened): The indispensable ingredient for that signature tangy, velvety-smooth texture that beautifully cuts through the frosting’s sweetness. Ensuring it is at room temperature is key for a lump-free blend.
- Powdered sugar: Sweetens and thickens the frosting, resulting in a silky-smooth and easy-to-spread finish. Sifting the sugar can help prevent any unwelcome lumps.
For Garnish:
- Finely chopped pecans: A final, elegant flourish that adds visual appeal, provides a hint of extra crunch, and reinforces the delightful nutty notes already present in the cake.
Expert Baking Tips for a Flawless and Moist Pumpkin Cake
Achieving a perfectly moist and tender pumpkin cake with a light, fluffy crumb is entirely within reach, especially when you follow these expert tips. These simple guidelines will help ensure your cake comes out beautifully every single time, from the initial mixing of the batter to the final luscious frosting.
- Hand Mixing is Essential for the Cake Batter: For the cake batter itself, you absolutely won’t need an electric mixer. In fact, we strongly recommend against using one. This particular batter comes together with surprising ease using just a wooden spoon or a sturdy rubber spatula. The reason for this is simple: overmixing the flour with the high-speed action of an electric mixer can overdevelop the gluten, resulting in a tough, dense, and less enjoyable cake. Gentle hand mixing ensures a tender, moist crumb, which is the hallmark of a truly delightful pumpkin cake. Save your electric mixer exclusively for preparing the frosting!
- Gentle Butter Melting Technique: When it comes to melting butter, the microwave is a convenient tool, but it’s important to use it with care. Heat the butter in short, controlled intervals (around 15-20 seconds at 50% power). This method is crucial because it prevents the butter from becoming excessively hot or boiling, which can negatively alter its texture and how it interacts with other ingredients. Once most of the butter has melted, remove it from the microwave and simply stir until any remaining unmelted pieces blend smoothly into the warm, liquid butter from the residual heat. If necessary, you can add another quick 5-10 seconds at 50% power. This gentle melting process ensures your butter is perfectly warm and liquid, but not scalding, which could inadvertently scramble the eggs when added to the batter.
- Pumpkin Puree vs. Pumpkin Pie Filling – Know the Difference: Always, always double-check the label on your can! It is critically important to use 100% pure pumpkin puree for this recipe. Pumpkin pie filling is a completely different product; it comes pre-spiced and pre-sweetened. Using pumpkin pie filling instead of pure pumpkin puree will significantly alter the intended flavor balance, sweetness, and spice profile of your cake, leading to unpredictable results.
- Room Temperature Ingredients for Silky Frosting: To achieve the silkiest, most lump-free white chocolate cream cheese frosting, ensure that your cream cheese is thoroughly softened to room temperature. Cold cream cheese will result in a lumpy frosting that is difficult to spread evenly. Room temperature cream cheese whips up smoothly with the powdered sugar and blends seamlessly with the melted white chocolate, creating a flawless consistency.
- Avoid Overbaking for Ultimate Moistness: Pumpkin cakes are celebrated for their incredible moistness. Overbaking is the quickest way to dry out your cake and ruin its texture. Keep a very close eye on your cake during the final minutes of its baking time. The wooden toothpick test is your most reliable indicator of doneness: insert a wooden toothpick near the center of the cake; it should come out with a few moist crumbs clinging to it, not wet batter. If the toothpick comes out completely clean, it means your cake is likely already overbaked.
Step-by-Step Guide: How To Make This Irresistible Fall Spiced Pumpkin Cake
These detailed step-by-step photos and comprehensive instructions are designed to help you visualize and confidently execute each stage of making this delicious pumpkin cake. For a concise, printable version of the recipe, please scroll down to the dedicated recipe card below!
A crucial reminder before you begin: do NOT use an electric mixer for the cake batter itself. All mixing for the cake batter should be performed gently by hand using either a whisk or a rubber spatula. Reserve your electric mixer solely for preparing the rich and indulgent white chocolate cream cheese frosting.
This recipe is perfectly suited for a standard square baking pan, which makes the cake ideal for cutting into elegant, bite-sized squares. These small pieces are perfect for serving as delightful finger food – a charming addition to any party dessert spread or a beautiful treat for a cozy gathering.
Preparing the Moist Pumpkin Cake:
- Preheat Oven & Prepare Baking Pan: Start by preheating your oven to 350°F (175°C). Next, line a 9-inch square baking pan with aluminum foil. Make sure the foil extends slightly over the edges of the pan; these overhangs will serve as convenient “handles” later for easy removal of the cooled cake. Lightly grease or spray the foil with a non-stick cooking spray to prevent any sticking. This preparatory step is vital for a smooth transfer of your baked cake.
- Combine Dry Ingredients: In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Use a whisk to thoroughly blend these dry ingredients. This ensures that the leavening agents and spices are evenly distributed throughout the flour, which is crucial for a consistently flavored and textured cake. Set this perfectly whisked mixture aside.
- Whisk Wet Ingredients: In a separate, larger bowl, gently beat the two large eggs with a wire whisk until they are just combined. Then, add the pumpkin puree to the beaten eggs and stir diligently until the mixture is completely smooth and uniform. This forms the rich, moist base of your cake.
- Incorporate Sugars, Butter & Vanilla: Now, add the packed light brown sugar to the pumpkin and egg mixture. Stir until the sugar is fully blended and mostly dissolved. Next, pour in the melted unsalted butter and the vanilla extract. Continue stirring until all these wet ingredients are thoroughly combined, creating a fragrant and rich liquid base for your cake batter.
- Gently Combine Wet and Dry Mixtures: Gradually add the reserved dry flour mixture to your wet ingredients. Using your wooden spoon or rubber spatula, fold and stir gently *just until the ingredients are blended*. It is paramount not to overmix at this stage; a few small lumps in the batter are perfectly acceptable and actually preferable to overdeveloped gluten, which would lead to a tough cake.
- Fold in Mix-ins: Carefully fold in the chopped white chocolate (or white chocolate chips) and the chopped pecans into the prepared cake batter. Make sure to distribute them as evenly as possible throughout the mixture without overworking the batter. Once incorporated, spread the entire batter evenly into your previously prepared 9-inch square baking pan.
- Bake to Perfection: Place the pan into your preheated oven and bake for approximately 30-35 minutes. To accurately check for doneness, insert a wooden toothpick near the center of the cake. It should come out with a few moist crumbs clinging to it, indicating that your cake is perfectly baked and beautifully moist. If the toothpick comes out wet with raw batter, continue baking for a few more minutes, checking frequently to prevent overbaking.
- Cool Completely: Once your pumpkin cake is baked, remove it from the oven and allow it to cool completely within the baking pan on a wire rack. This cooling step is absolutely essential before you even think about frosting; attempting to frost a warm cake will inevitably result in a melted, runny, and messy frosting.
Crafting the Velvety White Chocolate Cream Cheese Frosting:
- Melt White Chocolate & Cream: In a large, microwave-safe bowl, combine the chopped white chocolate with the heavy whipping cream. Heat this mixture in the microwave at 70% power for 30 seconds. Remove and stir until the chocolate is smooth and fully melted. If necessary, and only if needed, continue to heat the mixture at 50% power for 10-second intervals, stirring thoroughly between each heating, just until the chocolate is completely melted. Be extremely careful not to overheat the white chocolate, as it can seize and become unusable. Once melted and smooth, allow this mixture to cool for approximately 5 minutes. It should still be liquid but no longer hot.
- Whip Cream Cheese & Sugar: In the bowl of your stand mixer (or using a hand mixer) fitted with the paddle attachment, beat the softened cream cheese and powdered sugar together on medium speed. Continue beating until the mixture becomes wonderfully light, fluffy, and completely smooth. This process typically takes about 4 minutes. Remember to stop the mixer periodically to scrape down the sides of the bowl, ensuring all ingredients are thoroughly incorporated and no lumps remain.
- Combine Frosting Ingredients: Once your white chocolate and cream mixture has cooled sufficiently, add it to the whipped cream cheese and powdered sugar in the mixer bowl. Beat on medium-low speed until the frosting is uniformly smooth, creamy, and beautifully combined. Be mindful not to overbeat the frosting, as excessive mixing can cause it to become too thin and lose its desired consistency.
- Frost, Garnish & Chill: Evenly spread this luscious white chocolate cream cheese frosting over the completely cooled pumpkin cake, which should still be in its pan. Generously sprinkle the finely chopped pecans over the top of the frosting for an elegant finish and an extra touch of crunch. Now, chill the entire frosted cake, still in its pan, for at least one hour. This chilling period is crucial as it allows the frosting to firm up properly, making it much easier to cut neat, clean squares without smudging.
- Cut & Serve: After chilling, use the foil “handles” to carefully lift the entire chilled cake out of the baking pan and place it gently onto a clean cutting board. Using a sharp knife, cut the cake into precise 1 ½-inch squares, or adjust the size according to your preference. For the cleanest possible edges, wipe your knife clean with a damp cloth between each cut. Serve your perfectly frosted and portioned pumpkin cake and savor every delightful bite!
Serving Suggestions & Storage Tips for Your Pumpkin Cake
This Fall Spiced Pumpkin Cake is an absolute delight on its own, but here are a few ideas to elevate your serving experience and ensure your cake stays fresh and delicious for as long as possible:
Serving Suggestions:
- Perfect with Beverages: Enjoy a slice with a warm cup of coffee, a frothy cappuccino, a homemade slow cooker pumpkin spice latte, or your favorite herbal tea. The warm beverage perfectly complements the cake’s rich flavors.
- A La Mode: For an extra touch of indulgence, serve a slice with a scoop of premium vanilla bean ice cream or even a dollop of my homemade white chocolate ice cream. The contrast in temperature and creamy texture is divine.
- Caramel Drizzle: Lightly drizzle some homemade or store-bought caramel sauce over each slice just before serving. The sticky sweetness of caramel is a fantastic pairing with pumpkin and pecans.
- Whipped Cream: A simple swirl of freshly whipped cream can add a touch of elegance and lightness to this rich dessert.
Storage:
Due to the cream cheese in its luxurious frosting, this pumpkin cake must be stored properly to maintain its freshness and safety. Place any leftover cake squares in an airtight container and refrigerate them promptly. When stored correctly, this cake will remain fresh and delicious for up to 3-4 days.
For longer preservation, you can also freeze individual slices. For best results, it’s often preferable to freeze the unfrosted cake. Wrap cooled, unfrosted cake slices tightly in plastic wrap, then again in aluminum foil, and freeze for up to 1 month. Thaw them in the refrigerator overnight before preparing and applying the frosting. If you decide to freeze frosted slices, ensure they are very well wrapped to prevent freezer burn and thaw them thoroughly in the refrigerator before enjoying.
More Delightful Fall & Pumpkin Recipes You Will Enjoy
If you’ve fallen completely in love with the comforting, aromatic flavors of this pumpkin cake, then you’re truly in for a treat! Fall is indeed the season of pumpkin, spice, and everything nice, and we have an extensive collection of recipes designed to help you savor every moment of this beautiful time of year. From effortlessly easy weeknight desserts to show-stopping holiday centerpieces, explore these other fantastic pumpkin and fall-themed recipes that are sure to become new family favorites:
- For a surprisingly easy yet impressive two-layered dessert that’s perfect for entertaining, be sure to try this Pumpkin Magic Cake. It looks like it took hours but requires minimal effort!
- My classic Pumpkin Roll is consistently a huge hit at Thanksgiving dinners and other festive holiday celebrations. Its delicate, spiced sponge cake and creamy, sweet filling are simply irresistible.
- No Thanksgiving feast would truly be complete without my daughter’s all-time favorite, the Perfect Pumpkin Pie. This recipe guarantees a smooth, perfectly spiced custard in a flaky crust every single time.
- And for the diligent cook who deserves a comforting reward, treat yourself to a homemade Pumpkin Spice Latte, made effortlessly right in your slow cooker. It’s far superior to any coffee shop version!
- Looking for a quick and simple pumpkin-flavored dessert that’s packed with flavor? These Pumpkin Cake Mix Cookies are wonderfully soft, delightfully chewy, and crowned with a luscious homemade cream cheese frosting and a delicate sprinkle of cinnamon.
- For an elegant, layered dessert that’s ideal for serving a crowd, our Pumpkin Trifle showcases soft, delicate layers of gingerbread cake, a velvety rich pumpkin cheesecake filling, and a generous topping of fluffy whipped cream and crunchy pecans.
Are you a true devotee of white chocolate? If so, you absolutely must try these incredible white chocolate macadamia nut cookies and this wonderfully moist white chocolate banana bread! These recipes beautifully showcase the versatility and sheer deliciousness of white chocolate in a variety of delightful contexts.
This particular recipe for our beloved pumpkin cake was originally adapted from the cookbook 400 Sensational Cookies by Linda Amendt. While the book categorizes it as a “blondie,” after making it myself on two separate occasions, I found its texture, moistness, and overall richness to be much more akin to a traditional cake. Therefore, I’ve lovingly renamed it to more accurately reflect its true character and delightful qualities. I’ve also had the pleasure of enjoying many other fantastic recipes from this wonderful book, including the delightful Cranberry Orange Spirals and the richly flavored Chocolate Chip Espresso Cookies.
Frequently Asked Questions About This Delicious Pumpkin Cake
Here are some common questions you might have when preparing and enjoying this delightful Fall Spiced Pumpkin Cake:
- Can I use pumpkin pie filling instead of pumpkin puree?
- No, it is critically important to use 100% pure pumpkin puree for this recipe. Pumpkin pie filling is a pre-mixed product that already contains added spices and sweeteners. Using it will significantly alter the delicate flavor balance, sweetness, and spice profile of this cake, and the results will not be as intended. Always double-check your can to ensure you have pure pumpkin puree!
- My pumpkin cake came out dry. What might have gone wrong?
- A dry cake is most commonly a sign of overbaking. Oven temperatures can vary significantly, so it’s essential to closely monitor your cake during the last few minutes of baking. Always rely on the toothpick test for doneness: insert a wooden toothpick near the center, and it should come out with a few moist crumbs clinging to it (not wet batter). Pull the cake out as soon as it reaches this stage. Additionally, overmixing the batter can develop the gluten too much, leading to a tougher, drier texture, which is why hand-mixing is recommended for the cake batter.
- Can I substitute other types of nuts for pecans?
- Absolutely! While pecans pair wonderfully with pumpkin, you can certainly experiment with other nuts. Chopped walnuts, toasted almonds, or even a mix of your favorite nuts would work beautifully in this recipe. Just ensure they are chopped to a similar size for even distribution and a consistent crunch.
- How long does this pumpkin cake last, and how should I store it?
- Because this pumpkin cake features a delicious cream cheese frosting, it must be stored in an airtight container in the refrigerator. When properly stored in the fridge, it will remain fresh and delightfully delicious for approximately 3-4 days. This ensures both food safety and optimal taste.
- Is it possible to freeze this pumpkin cake?
- Yes, you can freeze this pumpkin cake! For the best quality, it’s often recommended to freeze the unfrosted cake. Once the cake has cooled completely, wrap it tightly in plastic wrap, then an additional layer of aluminum foil, and freeze for up to 1 month. Thaw the cake in the refrigerator overnight before preparing and applying the fresh frosting. If you wish to freeze frosted slices, wrap them individually and very well to prevent freezer burn, and then thaw them in the refrigerator before serving.
- Why is an electric mixer not recommended for the cake batter?
- Using an electric mixer, especially at higher speeds, can easily overmix the flour in the cake batter. This causes the gluten in the flour to develop excessively, which results in a cake with a tough, dense, and less tender crumb texture. For a beautifully moist and tender cake, gentle hand mixing with a wooden spoon or a rubber spatula is the preferred method, ensuring the ingredients are just combined without overworking the gluten.
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Pumpkin Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Cake
- 1 ⅓ cups all purpose flour
- 1 ½ tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 large eggs
- 1 cup pumpkin solid pack puree
- ¾ cup light brown sugar packed
- ½ cup unsalted butter melted
- ½ tsp vanilla extract
- ½ cup white chocolate chips or chopped white chocolate
- ½ cup chopped pecans
Frosting
- 5 oz white chocolate chopped
- 2 tbsp heavy whipping cream
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 2 tbsp pecans finely chopped
Things You’ll Need
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9×9 baking pan
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Mixing bowls
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Measuring cups and spoons
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Whisk
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Wooden spoon
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Chef’s knife
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Spatula
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Stand mixer
Before You Begin
- You won’t need a mixer for this, in fact I recommend NOT using one. This comes together very easily with a wooden spoon or rubber spatula. Using a mixer would most likely over beat the ingredients. However, you will need a mixer for making the frosting.
- When melting butter, I recommend using the microwave, but do it for short intervals (15-20 seconds) on 50% power. When most of the butter has melted, remove it from the microwave and stir until any unmelted pieces blend in. Add another 5-10 seconds, again at 50% power, if needed. This way your butter won’t be too hot and it won’t come to a boil.
Instructions
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Preheat oven to 350 F. Line a 9-inch square baking pan with foil, grease or spray the foil.
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Whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.
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Don’t use a mixer, do this by hand. In a large bowl, use a wire whisk to lightly beat the eggs. Add the pumpkin and stir until well combined. Add brown sugar and stir until well blended. Stir in melted butter and vanilla. Gradually add the flour mixture, stirring just until blended. Fold in the white chocolate and the pecans. Spread the batter evenly into the prepared pan.
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Bake in preheated oven for 30-35 minutes or until a wooden toothpick inserted near the center comes out with a few moist crumbs. Let cool completely in baking pan on a wire rack.
For the Frosting
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In a large microwave safe bowl, heat white chocolate and cream in the microwave at 70% power for 30 seconds. Stir until smooth. If necessary, heat at 50% power for 10 seconds at a time, stirring between each heating, just until chocolate is melted. Do not overheat. Cool for 5 minutes.
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In mixer bowl with paddle attachment, beat cream cheese and powdered sugar until light and fluffy, about 4 minutes. Scrape down the sides, then add the cooled white chocolate mixture and beat until smooth and creamy. Spread frosting over the cooled blondies, then sprinkle the pecans over the top. Chill, still in the pan, for at least an hour before cutting.
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Using the foil, lift cooled cake from the pan and place on a cutting board. Cut into squares.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Dec 23, 2009.