This recipe is adapted from a Pumpkin Blondie recipe — I added a bit more flour and baking soda and omitted the White chocolate chips. It makes a very delicious, light and moist cake!
2 ¼ cups all-purpose flour
1 tbsp. pumpkin pie spice
1 ¼ tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
½ cup granulated sugar
¾ cup brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
½ cup toasted pecans, then chopped
1 cup powdered sugar
Cream – enough to make a thin glaze to drizzle over top
Preheat the oven to 350° F. Grease and flour (or use bakers spray) a 9×13-inch baking dish.
In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside. Toast pecans in oven until lightly toasted.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree.
With the mixer on low speed add the dry ingredients and mix just until incorporated.
Spread the batter evenly into the prepared pan. Top with toasted chopped pecans. (You can fold them into the batter if you choose.)
Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
Drizzle icing over the top of the cooled cake. Enjoy!