Pumpkin Spice & Pecan Bundt Cake

Spiced Pumpkin & Pecan Bundt Cake with Maple Glaze

Serves 8-10

This richly spiced bundt cake is the ultimate autumn dessert, combining warm, aromatic spices, creamy pumpkin flavor, and the satisfying crunch of pecans. Topped with a maple glaze and garnished with roasted salted pumpkin seeds, it’s a show-stopping centerpiece for gatherings or a cozy treat to savor with a warm beverage.

8 ounces (2 sticks) unsalted butter, at room temperature

1 cup packed light brown sugar

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream or buttermilk

1 (15-ounce) can pumpkin puree

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon coarse kosher salt

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/4 teaspoon allspice

3/4 cup chopped pecans

Maple Glaze

1 1/2 cups powdered sugar, sifted

3 tablespoons maple syrup

2 tablespoons whole milk

Pinch sea salt

Roasted salted pumpkin seeds, to garnish

Preheat oven to 350˚F and butter and flour a bundt pan.

With an electric mixer, cream together butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing between each addition. Mix in vanilla, sour cream or buttermilk, and pumpkin until combined.

In a separate bowl, whisk together all the dry ingredients, including the pecans. Add to the pumpkin mixture and stir just until combined. Transfer to the prepared bundt pan and bake in the preheat oven until a cake tester inserted in the center comes out clean, about 1 hour. Remove from the oven and let cool.

In a medium bowl, whisk together powdered sugar, maple syrup, whole milk, and a pinch of sea salt until smooth. Drizzle over the cooled bundt cake and top with pumpkin seeds.

Prep Time: 20 minutes

Cook Time: 1 hour