Easy Pumpkin Cake Recipe with Pecans

This easy pumpkin cake recipe with pecans is a quick and delicious healthy dessert, perfect for Halloween and throughout the pumpkin season. The post includes easy instructions for making your own pumpkin puree.

This easy pumpkin cake recipe with pecans comes with a lemony, low sugar cheese frosting that takes seconds to make. This cake is deliciously moist while still being light and fluffy.  It contains a moderate amount of sugar, vegetable oil for a light texture and is super simple to put together. Preparation time takes minutes and you won’t even need to use an electric mixer.

How to make homemade pumpkin puree

You can use either readymade pumpkin puree or easily make your own at home.  To make your own use a small sugar/culinary pumpkin, NOT carving pumpkin.  Simply cut the pumpkin in half (through the top) and place on a baking sheet lined with paper cut side down.  Bake in a preheated oven at 190 C for about 40-50 minutes or until the top browns and comes away from the pulp.  Remove from the oven, discard the seeds, then scoop out the pulp and place in a strainer.  It will release water as it cools.  Once cooled puree and make the cake!

You can prepare the puree in advance and refrigerate until you are ready to use it.

You may also like this easy Pumpkin Cake with Dark Chocolate Drizzle.  Pumpkin tastes amazing with a bit of dark chocolate!

Equipment you’ll need

• Kitchen scales/measuring cup and spoon
• 2 large bowls and whisk
• 23 cm (9 inch) spring-form pan and parchment paper
• Large spoon and spatula

How to make easy pumpkin cake recipe with pecans: step-by-step

1.Preheat the oven to 180 C. Grease the bottom of the spring-form pan and line with parchment paper. Attach the ring, lock and grease lightly.  Combine the flour with the baking powder, soda, cinnamon, ginger, orange zest and the pinch of salt and stir using a whisk. Set aside.

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2. In another bowl whisk together the eggs, sugar and oil until smooth.

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3. Add the pumpkin puree and stir well to combine.

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4. Pour in the flour mixture and chopped pecans and stir just to combine. Do NOT overstir the batter.

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5. Pour the batter into the pan and smooth out the top.  6. Bake for 1 hour in the centre of the oven.

Easy pumpkin cake recipe with healthy frosting

The simple lemony frosting I made for this easy pumpkin cake contains a combination of tangy cream cheese and naturally low in fat ricotta for a lighter, fluffier consistency.  To make the frosting simply combine all the ingredients and stir using a large spoon until smooth and fluffy.  Cover and refrigerate until you are ready to decorate the cake.

You may also like this healthy, baked chocolate ricotta cheesecake.

Top tips

• Use a whisk to combine the dry ingredients.
• Do NOT overstir the batter.
• Use readymade pumpkin puree or make your own. Cut a small sugar/culinary pumpkin in half (through the top) and place on a baking sheet lined with paper cut side down. Bake in a preheated oven at 190 C for about 40-50 minutes or until the top browns and comes away from the flesh.  Remove from the oven, discard the seeds, then scoop out the pulp and place in a strainer. It will release water as it cools.  Once cooled puree and make the cake. You can prepare the puree in advance and refrigerate until you are ready to use it.
• Cool the cake completely before decorating with the frosting.
• You can make the frosting ahead, refrigerate it and decorate the cake just before serving.
• Keep refrigerated.
• Freeze the cake without the frosting, covered, for up to 3 months.

More easy autumn desserts

• Pumpkin Spice Skinny Cupcakes with Lemon Icing
• Healthy Baked Apples with Maple Pecans
• Healthy Pumpkin Cake with Dark Chocolate Drizzle 

Check out also this collection of 27 everyday healthy cacao recipes.

KEEP IN TOUCH!

If you make this pumpkin cake recipe I’d love to know how it turns out for you. Let me know in the comments below, thanks!

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Easy Pumpkin Cake Recipe with Pecans (Healthy)

This low sugar easy pumpkin cake recipe with pecans is a quick and delicious healthy dessert, perfect for Halloween and throughout the pumpkin season.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Dessert

Cuisine: International

Keyword: pumpkin cake

Servings: 10 people

Calories: 488kcal

Author: Monika Dabrowski

Ingredients

For the cake

• 340 g pumpkin puree 1.5 cup
• 2/3 cup roughly chopped pecans
• 250 g flour 2 cups
• 1 tsp each: baking powder, bicarbonate of soda and ground ginger
• 2 cinnamon
• 3 medium eggs
• 220 g sugar 1 cup
• 140 ml vegetable oil plus a little for greasing the pan
• Zest of 1 orange
• Good pinch of fine sea salt

For the frosting

• 200 g full fat cream cheese
• 120 g ricotta cheese
• 1/2 cup powdered/icing sugar
• 1 tbsp lemon juice plus zest of 1 lemon

Metric - US Customary

Instructions

• Preheat the oven to 350 F /180C /gas mark 4. Lightly grease your spring-form cake pan bottom, line with baking paper, lock the ring in place and grease lightly.
• Combine the flour, baking powder, soda, cinnamon, ginger, orange zest and the pinch of salt and stir using a whisk..
• In another bowl whisk together the sugar, eggs and oil until smooth. Add the pumpkin puree and stir well to combine.
• Add the flour mixture and pecans and stir just to combine (do not overstir).
• Pour the batter into the prepared pan, smooth out the top with a spatula and bake for 1 hour in the centre of the oven.
• Remove from the oven, leave to cool in the pan for 10 minutes, then run a spatula along the edges to ensure the cake doesn't stick to the ring and remove the ring.
• To make the icing combine all the ingredients and decorate the cake (once completely cooled).

Notes

• Use a whisk to combine the dry ingredients.
• Do NOT overstir the batter.
• Use readymade pumpkin puree or make your own. Cut a small sugar/culinary pumpkin in half (through the top) and place on a baking sheet lined with paper cut side down. Bake in a preheated oven at 190 C for about 40-50 minutes or until the top browns and comes away from the flesh.  Remove from the oven, discard the seeds, then scoop out the pulp and place in a strainer. It will release water as it cools.  Once cooled puree and make the cake. You can prepare the puree in advance and refrigerate until you are ready to use it.
• Cool the cake completely before decorating with the frosting.
• You can make the frosting ahead, refrigerate it and decorate the cake just before serving.
• Keep refrigerated.  
• Freeze the cake without the frosting, covered, for up to 3 months.

Nutrition

Serving: 1serving | Calories: 488kcal | Carbohydrates: 53g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 77mg | Sodium: 96mg | Potassium: 182mg | Fiber: 3g | Sugar: 30g | Vitamin A: 5685IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg

RECIPE LINK PARTIES

I am bringing this easy pumpkin cake recipe with light cream cheese frosting to #CookBlogShare.  I am also sharing it with Baking Crumbs and Fiesta Friday, which I have the great pleasure of co-hosting this week along with Sandhya @ Indfused.