Pumpkin Pecan Sheet Cake

Gorgeous pumpkin cake, with a crunchy pecan topping and cheese swirl! Sweet, moist, easy to make, and with that unmistakable spicy pumpkin flavor we all love. It keeps well refrigerated for a few days and can be frozen.

It's about time I introduced you to this amazing pumpkin pecan sheet cake.

Where are you when it comes to fall flavors? Apples and cinnamon or pumpkin and spices? I have to confess that pumpkin trumps all others, including carrot. I never thought I'd say that.

Every year I make this cake and I declare it my favorite fall one. Together with the fantastic apple pumpkin crumb cake, of course. Just don't make me choose.

I vary between pumpkin and butternut squash, pecans and walnuts, sour cream and cream cheese for the topping. It turns out they're all good. So you get that bonus, of using whatever pumpkin, cheese or nut you have that day.

Ingredients

They are pretty straight-forward (image below).

• Pumpkin: use canned or homemade, both work fine. And butternut squash is fantastic also. 
• Spices: you can play with the spice mix. I'm a big fan of making our own mixes, and that is especially true when it comes to pumpkin spice. I had huge disappointments with commercial ones, so I stay out of that path.
• Sour cream: full fat is the best choice, and you can also use cream cheese. 
• Sugar: I like to use both white and brown, but you can use only one. 

Homemade pumpkin puree

I make my own pumpkin puree (or butternut squash depending on the season because it's easily found year-round). Also, I have a hard time finding the canned stuff sometimes. 

So, I made a whole post about How to Make Pumpkin Puree, with instructions and a small video tutorial. It's super easy and natural. 

Sour cream topping

It's just a drizzle of sugared cheese but it works as a soft pillow for the pecans. Baking is all about the little details that make or break a great recipe.

If you feel the urge to marble it, do so lightly. My experience is that too much marbling adds too much moisture and it doesn't bake so cakey. We don't want that. I just drizzle it and don't touch it. Then I sprinkle the pecans and into the oven, it goes.

Some of the sour cream topping will seep into the batter and the pumpkin sheet cake will be both moist and cakey. A win-win situation in my opinion.

Though I bake a lot of loaf and bundt cakes, I'm starting to love sheet cakes - this Lemon Coconut Cake being my latest obsession.

They have a great ratio of cake and topping and feed a lot of people. Very important when you take your baked goodies to the office. There's enough for everyone.

This pumpkin sheet cake has seen many birthdays and gatherings. It's always a hit, even among those skeptical about eating vegetables in their cakes. They devour it.

It comes out perfectly crunchy and tender and so delicious.

Top tips 

• Pumpkin: as I mentioned above, I use homemade butternut squash puree (mostly, sometimes pumpkin) but use the unsweetened canned variety. I would but I can't find it here. Otherwise, I would because it's so much easier!
• Spice mix: I make my own pumpkin spice mix but you can use one you like already. If you have never used them before together, take this recipe as a guide and then adjust individual spices to your liking.
• Nuts: pecans are the traditional pair with pumpkin, but walnuts work very well too. Use hazelnuts if you want to innovate. No nuts is an option too.
• Cheese: cream cheese makes for a thicker swirl, but sour cream can also be used if that's all you have.
• Storing: this cake keeps at room temperature for a couple of days. You can freeze it for a few weeks, well wrapped. Defrost at room temperature.

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