Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup pecans, roughly chopped
- 1/2 cup maple syrup (or honey as a substitute)
Feel free to swap the pecans for walnuts if desired, and if you’re out of maple syrup, honey works wonderfully as an alternative. These small tweaks can accommodate what’s already in your pantry, just like how my mother would make do with whatever ingredients we had at home.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and melted butter until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared baking dish and spread it evenly.
- Sprinkle the chopped pecans evenly over the batter.
- Drizzle the maple syrup over the top, ensuring even coverage for that sticky, gooey finish.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the dish on a wire rack before slicing and serving.
As my abuelo used to say, “The secret ingredient is always love.” So, don’t rush the process and enjoy the journey of creating something special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International