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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Aug 27, 2019 · Modified: Sep 20, 2021 by Paula Montenegro · Income from ads and affiliate links 11 Comments

    Pumpkin Pecan Sheet Cake

    Jump to Recipe
    Pumpkin sheet cake Collage with text

    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.

    One main square of pecan topped pumpkin cake, others blurred in grey background

    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.

    Rows of pumpkin cake squares topped with pecans, parchment paper surface, grey background
    Table of Contents Hide
    Ingredients
    Homemade pumpkin puree
    Sour cream topping
    Top tips
    Related recipes you might like:
    Easy Pumpkin Pecan Cake

    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. 
    Pumpkin pecan cake ingredients on grey surface, brown text with white overlay

    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. 

    Close up of pumpkin batter with white mounds on top, on a metal pan
    Swirled white mixture on pumpkin mixture on a metal pan
    Swirl lightly before baking

    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.

    Top view of pecan topped pumpkin cake batter
    Baked cake with pecan on top, parchment paper
    Just baked pecan topped pumpkin cake

    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.

    Single square of pumpkin sheet cake with pecans on cream colored cloth, grey background

    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.
    On brownish parchment paper, squares of pecan topped pumpkin sheet cake

    Related recipes you might like:

    • Square of pumpkin cake with apples and crumble, white greyish surface
      Pumpkin Apple Cake
    • Pumpkin Coffee Cake
    • Slices of pumpkin bread on dark metal wire rack, walnuts, white surface
      Pumpkin Walnut Bread
    • On a metal wire rack, several pumpkin whoopie pies, greyish background
      Pumpkin Whoopie Pies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Close up of pumpkin cake squares with pecans

    Easy Pumpkin Pecan Cake

    ★★★★★

    5 from 5 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Gorgeous Pumpkin Sheet Cake, with a crunchy pecan topping and cheese swirl! Flavorful and easy to make, this is your next favorite fall cake recipe.

    • Total Time: 60 minutes
    • Yield: 12 squares

    Ingredients

    Units
    • 1 cup butter, at room temperature
    • 2 cups light brown sugar, firmly packed
    • 2 eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground allspice
    • ½ teaspoon salt
    • 1 ½ cups pumpkin or butternut squash puree, at room temperature
    • 1 cup pecans, coarsely chopped
    • ½ cup sour cream or cream cheese, at room temperature
    • ¼ cup white or light brown sugar
    • 1 tablespoon heavy or double cream

    Instructions

    1. Preheat the oven to 350ºF / 180ºC.
    2. Line a 9x13 inch pan with parchment or aluminum paper (bottom and two sides only, it will be easier to unmold), and spray or butter the unlined sides.
    3. In a large bowl beat butter adding sugar gradually until very creamy, 2 to 3 minutes.
    4. Add eggs, one at a time, and beat well. Add vanilla and mix well.
    5. In two parts, add sifted flour with baking powder, spices and salt (I sift it directly over the butter). Mix only until starting to blend.
    6. Add pumpkin or butternut squash puree and mix well.
    7. Pour into the prepared pan, spreading evenly.
    8. In a small bowl mix sour cream (or cream cheese) with sugar and cream.
    9. Drizzle on top of the pumpkin batter.
    10. Sprinkle chopped nuts on top and bake for about 30-40 minutes,  until a tester comes out clean.
    11. Let cool on wire rack. Unmold carefully. Serve at room tº.
    12. It keeps buat room tº for 2 days and a week in the fridge wrapped in film.

    Notes

    • Pumpkin: as I mentioned above, I use homemade pumpkin puree but use the canned variety, unsweetened. So much easier!
    • Spice mix: I make my pumpkin spice mix but you can use one you like already. If you have never used them together, take this recipe as a guide and 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. Another option is to omit the nuts.
    • Cheese: cream cheese makes a thicker swirl, and sour cream makes it slightly more fluid.
    • Storing: the cake keeps at room temperature for a couple of days. You can freeze it for a few weeks, well wrapped. Defrost at room temperature.
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 12
    • Calories: 429
    • Sugar: 30.4 g
    • Sodium: 158.8 mg
    • Fat: 24.4 g
    • Carbohydrates: 50.1 g
    • Fiber: 2.4 g
    • Protein: 5.3 g
    • Cholesterol: 78.5 mg

    Keywords: pumpkin pecan cake

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Anthea || The Salty Biscotti Blog says

      August 30, 2019 at 11:49 pm

      This cake looks so delicious!! I think my little one will love it!! I believe I will try that recipe soon!! 🙂

      Reply
    2. Lizzy Briskin says

      August 27, 2019 at 1:37 pm

      This cake is beautiful and perfect for Fall! Thanks for sharing

      Reply
    3. Suzy says

      August 27, 2019 at 10:54 am

      This makes me so happy for fall baking! this looks so moist and delicious! can't wait to bake it up!

      ★★★★★

      Reply
    4. Toni says

      August 27, 2019 at 10:42 am

      A new favorite pumpkin dessert at my house!

      ★★★★★

      Reply
    5. Jas @ All that's Jas says

      August 27, 2019 at 10:12 am

      It looks so moist and delicious. I will be trying this for Thanksgiving!

      ★★★★★

      Reply
    6. Emily says

      August 27, 2019 at 9:59 am

      This looks so delicious! I'll be trying it when the cold weather hits!

      ★★★★★

      Reply
    7. Emily says

      August 27, 2019 at 9:55 am

      I LOVE the sound of this! Can’t wait to try it this Autumn.

      ★★★★★

      Reply
    8. Angie@Angie's Recipes says

      November 16, 2017 at 11:47 am

      Looks rich and very tempting with that moist tender crumb and nutty topping!

      Reply
      • Paula Montenegro says

        November 20, 2017 at 6:05 am

        Thanks Angie!

        Reply
    9. David says

      November 16, 2017 at 11:08 am

      Paula - my aunt would have loved this. Pumpkin and pecan were two of her favorite flavors. Funny that you should post it now, as it is the anniversary of her death, as well as her birthday. xo

      Reply
      • Paula Montenegro says

        November 20, 2017 at 6:06 am

        That definitely is a coincidence David. Have a great week!

        Reply

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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