Hands down this spiced pumpkin walnut cake is one of my favorite ways to use pumpkin in the fall. Everywhere I bring this fantastic cake people love it. Once the air gets nippy outside and the leaves start falling, I tend to crave for this cake. So good with tea or coffee!

Creamy pumpkin puree in the cake batter makes it perfectly moist. With just a hint of spice from cinnamon and nutmeg, this flavor blends well with the smooth cream cheese frosting. Then, for a nutty taste, fresh walnuts add some wonderful crunch to the cake.

The best way to tell if the cake is done is by testing with a toothpick. So after 50 minutes, insert a toothpick in the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If it’s wet, bake it for 5-10 minutes longer.

spiced pumpkin walnut cake

It is important to let the pumpkin cake cool completely before frosting it. Then, slather the frosting all over the cake and make circular swirls with a spatula for a nice pattern. Don’t forget to sprinkle it with orange sugar on top for a festive touch.

What I love about this spiced pumpkin walnut cake is that you can bake it in a bundt pan or springform pan. Personally though, I like using a springform pan because it’s just so easy to release the cake. Alternatively, you can bake it in cupcake pans or even in loaf pans. Of course, baking time time will be shorter with cupcakes.

Print Recipe
Spiced Pumpkin Walnut Cake with Cream Cheese Frosting
Course Dessert
Prep Time 15 mins.
Cook Time 55-60 mins.
Servings
Ingredients
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable or canola cooking oil
  • 2 large eggs at room temperature
  • 1 2/3 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 tsp freshly ground nutmeg
  • 1/3 cup water
  • 3/4 can pumpkin puree (from a 15 oz. can)
  • 1/2 cup coarsely chopped walnuts
  • 1 Tbsp softened unsalted butter for greasing
  • 8 oz. cream cheese at room temperature
  • 1 cup confectioner's sugar
  • 4 Tbsp softened unsalted butter for frosting
  • orange sugar sprinkles
  • 1/2 tsp vanilla
Course Dessert
Prep Time 15 mins.
Cook Time 55-60 mins.
Servings
Ingredients
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable or canola cooking oil
  • 2 large eggs at room temperature
  • 1 2/3 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 tsp freshly ground nutmeg
  • 1/3 cup water
  • 3/4 can pumpkin puree (from a 15 oz. can)
  • 1/2 cup coarsely chopped walnuts
  • 1 Tbsp softened unsalted butter for greasing
  • 8 oz. cream cheese at room temperature
  • 1 cup confectioner's sugar
  • 4 Tbsp softened unsalted butter for frosting
  • orange sugar sprinkles
  • 1/2 tsp vanilla
Instructions
  1. Preheat oven to 350ºF. Grease bottom and sides of a bundt pan or 9-inch springform pan with 1 Tbsp softened butter and set side.
  2. In a mixing bowl beat granulated sugar and oil with an electric mixer on medium speed. Add eggs and beat well. ln a separate bowl, combine flour, salt, baking soda, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition, just until well combined. Scrape the sides. Beat in pumpkin. Stir in walnuts. Spoon the batter into prepared pan.
  3. Bake cake at 350ºF degrees in the middle rack for 55-60 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack completely.
  4. Make the frosting: On medium speed beat cream cheese, 1/2 tsp. vanilla, and 4 Tbsp softened butter until smooth. Add in confectioner's sugar and beat for about 3 minutes until thick.
  5. When the cake has cooled completely, release cake from the pan. Transfer cake onto a cake stand or platter. Slather frosting all over cake with a spatula. Form circular swirls for a nice pattern. Sprinkle top of cake with orange sugar. Refrigerate cake so frosting will set.
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