This moist, full of crunch pecan chocolate pumpkin cake is so easy to make, and so satisfying ! I made it last week, and it literally disappeared in no time! I’ve coated it with cinnamon cream cheese frosting, because recently I feel like there is nothing better than cream cheese :). And celebrating fall comes with baking cakes, right?
What you’ll need for the chocolate pecan pumpkin cake :
3 cups flour
1 teaspoon baking powder
2 cups sugar
1/4 cup melted butter
1 can spiced pumpkin pure
1 cup pecans
1 chocolate chips
Why you’ll need for the cinnamon cream cheese frosting :
1/2 cup Cream cheese
1/4 cup Soft butter
2 spoons Sugar
1 teaspoon Cinnamon
Start by mixing sugar with butter, then slowly add the flour with baking powder, eggs and in the end the pumpkin pure. When it’s all well mixed togheter add pecans and chocolate chips.
Bake on 359F for around 45 min.
When your cake is cooled down, you can frost it. Don’t try doing so when the pecan pumpkin cake is still warm, because your frosting will melt.
Honestly it’s a perfect fall snack :). I feel like live is good as long as there is warm fall weather, colourful leaves, and pecan chocolate pumpkin cake :). Can you tell I’m not ready for winter? 😉
I hope you’ll like it !