👩🍳 Instructions
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1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper leaving an overhang.
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2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
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3. In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
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4. Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Do not overmix.
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5. Pour the batter evenly into the prepared baking pan. Bake for 28-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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6. Let the cake cool completely in the pan on a wire rack before frosting, about 1-2 hours.
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7. While the cake cools, prepare the frosting: In a large bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and creamy.
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8. Gradually add the sifted powdered sugar, beating until fully incorporated. Add the pure maple syrup, vanilla extract, and pinch of salt. Beat on medium-high speed until light and fluffy. Do not overbeat.
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9. Once the cake is completely cool, spread the maple cream cheese frosting evenly over the top. Sprinkle with toasted pecans.
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10. Slice and serve. Store any leftover cake in an airtight container in the refrigerator.
💡 Notes
Ensure all dairy ingredients for the frosting are at room temperature for the smoothest, lump-free consistency. If frosting becomes too soft, chill for 15-20 minutes before using. For best flavor, allow chilled cake slices to come to room temperature before serving.
🥗 Nutrition (per serving)
Calories
450 kcal
Protein
5g
Total Fat
25g
Saturated Fat
12g
Carbs
55g
Fiber
2g
Sugar
40g
Sodium
280mg
Cholesterol
70mg
