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Homemade pumpkin spice cake with chopped pecans.
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Homemade Pumpkin Spice Cake

Made with cinnamon, cloves and ginger, this Homemade Pumpkin Spice Cake is then topped with a layer of creamy and cream cheese frosting and pecans.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Desserts
Cuisine: American
Keyword: cinnamon cream cheese frosting, homemade pumpkin spice cake, pumpkin spice bars
Servings: 24 bars
Calories: 204kcal
Author: Lois

Ingredients

  • 3 eggs
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ⅔ cup applesauce
  • ¼ cup whole milk
  • 1 15 ounce can pumpkin puree (not pie filling)
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger

For the Frosting:

  • ½ cup butter softened
  • 1 8 ounce package cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ cup chopped pecans

Instructions

  • In a large mixing bowl, beat eggs with sugars, applesauce, milk, pumpkin puree, and vanilla until smooth.
  • Stir in the flour, baking powder, baking soda, salt, and remaining spices. Mix until all the ingredients are combined.
  • Pour into a 15"x10" jelly roll baking pan and spread it out evenly.
  • Place into a 350°F oven and bake for 25-30 minutes or until a toothpick comes out clean.
  • Allow to cool completely.

For the Frosting:

  • Whip butter and cream cheese together for 2 minutes.
  • Add powdered sugar, vanilla, and cinnamon then beat until smooth.
  • Once the bars are cool, frost with cream cheese frosting and sprinkle with pecans.
  • Cut into 2 inch squares for serving.

Notes

Make sure you use real pumpkin puree and not pumpkin pie filling.

Nutrition

Serving: 1g | Calories: 204kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 206mg | Fiber: 1g | Sugar: 25g