Pumpkin Pecan Sheet Cake

Autumn is the perfect time to bring out the warm, cozy flavors of pumpkin and pecans, and nothing captures that spirit quite like a Pumpkin Pecan Sheet Cake. This cake is a delightful blend of moist pumpkin, crunchy toasted pecans, and a blend of spices that fill your kitchen with irresistible aromas. Whether you’re baking for a family gathering, a holiday celebration, or just to enjoy with a cup of coffee, this sheet cake is an easy, crowd-pleasing dessert that never disappoints. Plus, it’s made with simple ingredients you probably have on hand, making it a perfect go-to recipe when you want something comforting and sweet without fuss.

Why This Pumpkin Pecan Sheet Cake Stands Out

What sets this Pumpkin Pecan Sheet Cake apart is its perfect balance of texture and flavor. The cake is incredibly moist thanks to the pumpkin puree and oil, avoiding the dryness that sometimes plagues pumpkin desserts. The pecans add a wonderful crunch and nuttiness that complements the spices – cinnamon and nutmeg – beautifully. It’s sweet but not overly so, making it ideal for those who appreciate a nuanced, cozy dessert. Plus, it’s a sheet cake, so it’s easy to slice and serve for bigger gatherings without the fuss of layering or frosting. If you love seasonal flavors and easy baking, this recipe will quickly become a favorite.

Ingredient Notes

• All-purpose flour: Provides structure and a tender crumb. Make sure to measure accurately for the best texture.
• Baking powder and baking soda: These leavening agents work together to give the cake a nice rise and lightness.
• Ground cinnamon and nutmeg: Classic fall spices that bring warmth and depth to the cake’s flavor profile.
• Salt: Enhances the flavors and balances the sweetness.
• Granulated sugar and brown sugar: The combination adds moisture and richness; the brown sugar’s molasses undertone pairs wonderfully with pumpkin.
• Vegetable oil: Keeps the cake moist and tender; you can substitute with light olive oil if preferred.
• Eggs: Bind the ingredients and provide structure. Use large eggs for consistency.
• Pumpkin puree: The star ingredient – use canned 100% pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Chopped pecans: Adds crunch and nuttiness. Toast them lightly before adding to boost flavor.
• Vanilla extract: Rounds out the flavors with sweetness and depth.

Equipment at a Glance

• 9×13 inch baking pan – Perfect size for a sheet cake and ensures even baking.
• Mixing bowls – For combining dry and wet ingredients separately.
• Electric mixer or whisk – To thoroughly combine ingredients and achieve a smooth batter.
• Measuring cups and spoons – Accurate measuring ensures cake consistency.
• Spatula – For folding in pecans and scraping the batter into the pan.
• Cooling rack – Helps the cake cool evenly after baking.

Cook Pumpkin Pecan Sheet Cake Like This

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with oil or non-stick spray, and lightly flour it to prevent sticking. Alternatively, line the pan with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. Set aside.

Step 3: Combine Sugars and Wet Ingredients

In another large bowl, beat 1 cup granulated sugar, 1 cup packed brown sugar, and 1 cup vegetable oil until combined. Add 4 large eggs, one at a time, beating well after each addition. Stir in 1 can (15 oz) pumpkin puree and 1 teaspoon vanilla extract until smooth.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender. Fold in 1 cup chopped pecans gently.

Step 5: Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 6: Cool and Serve

Allow the cake to cool completely in the pan on a wire rack before slicing. This ensures it sets properly and slices cleanly. Serve plain, dusted with powdered sugar, or alongside a dollop of whipped cream or cream cheese frosting for extra indulgence.

Healthier Substitutions

• Use whole wheat pastry flour instead of all-purpose flour for added fiber and nutrients.
• Replace granulated sugar with coconut sugar or a natural sweetener, but keep the brown sugar for moisture.
• Swap vegetable oil for unsweetened applesauce to reduce fat content while maintaining moisture.
• Use egg whites or a flaxseed egg substitute for a lower cholesterol option.
• Add a handful of finely grated carrots or zucchini to boost vegetable content without changing flavor.

What Could Go Wrong

• Cake too dense or dry: This usually happens if you overmix the batter or overbake the cake. Mix just until ingredients are combined and check the cake a few minutes before the recommended baking time.
• Cake doesn’t rise: Make sure your baking powder and baking soda are fresh. Expired leavening agents won’t activate properly.
• Uneven baking: Use an oven thermometer to ensure your oven is at the correct temperature, and place the cake pan in the center of the oven for even heat distribution.
• Sticky or gummy texture: This can happen if you use pumpkin pie filling instead of pure pumpkin puree, as the filling contains additional sugars and spices.

Meal Prep & Storage Notes

This Pumpkin Pecan Sheet Cake stores beautifully and can be made in advance for busy days or special occasions. Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container.

• Keep at room temperature for up to 2 days.
• Refrigerate for up to 5 days; bring to room temperature before serving.
• Freeze individual slices or the whole cake wrapped in foil and plastic wrap for up to 3 months. Thaw overnight in the fridge.

Common Qs About Pumpkin Pecan Sheet Cake

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but you’ll need to cook and puree it first. Choose a sugar pumpkin or pie pumpkin, roast it until tender, then blend it until smooth. Make sure to drain excess moisture to avoid a soggy cake.

What if I’m allergic to nuts?

Simply omit the pecans or replace them with seeds like pumpkin or sunflower seeds for crunch. Alternatively, toasted coconut flakes can add texture without nuts.

Is this cake good for freezing?

Absolutely! This cake freezes well. Wrap it tightly to prevent freezer burn, and thaw it in the refrigerator overnight before serving. You can also freeze individual slices for easy grab-and-go treats.

Can I add frosting to this cake?

Definitely! Cream cheese frosting complements the spices and pumpkin flavor beautifully. For a lighter option, a simple dusting of powdered sugar or a drizzle of honey works wonderfully too.

Serve with These

• Pumpkin Oatmeal Bars With Cream Cheese Frosting – For guests who love pumpkin in multiple forms.
• Green Beans With Honey Pecan Butter And Cranberries – A savory side that pairs beautifully with nutty desserts.
• Whipped cream or vanilla ice cream – Adds a creamy contrast to the spiced cake.
• Hot spiced cider or chai tea – Enhances the warm autumn flavors.

Final Bite

This Pumpkin Pecan Sheet Cake is the perfect dessert to bring the cozy flavors of fall straight to your home. It’s simple to make, wonderfully moist, and packed with comforting spices and crunchy pecans. Whether you’re slicing it up for a family dessert or bringing it to a potluck, it’s sure to be a hit. Don’t forget to pair it with your favorite warm beverage or a creamy topping to elevate every bite. Try this recipe today and savor the taste of the season in every slice.

Share on Pinterest