Ingredients

The following ingredients have 4 Servings
  • 1 cup pecans (toasted and chopped)
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 stick (1/2 cup butter, melted)
  • 2 eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 15 oz can pumpkin (I buy Trader Joe’s organic)
  • 1 8 oz pkg cream cheese (softened)
  • 1 cup powdered sugar
  • 2 Tbsp. maple syrup
  • 1 tsp. maple extract (optional)

Instruction

  • Heat the oven to 350. Coat an 8×8 baking pan with cooking spray.
  • Place nuts on a baking sheet and bake for 10 minutes, or in the microwave (on paper towel) for about 2 minutes, turning occasionally. Cook the nuts; chop and set aside.
  • In a large bowl, mix the sugars, butter, eggs and vanilla. Add in the flour, baking powder, and salt. Mix well.
  • Mix in the pumpkin, stirring well until combined. Add the chopped nuts.
  • Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 30 minutes and frost.
  • For the frosting, use a mixer to beat the cream cheese until smooth, adding in the powdered sugar, maple syrup, and extract. Beat until completely smooth.
  • Frost the cake and top with extra nuts if you prefer; serve with vanilla ice cream or gelato or pumpkin ice cream or gelato.