Recipe

Effortless Pumpkin Cake (Nutty & Sweet)

A cozy, one-bowl pumpkin cake with warm spices, crisp toasted nuts, and a sweet vanilla glaze. Weeknight-easy, potluck-ready, and dangerously snackable.

By Matt Campbell

•

4.9

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This is my kind of fall baking: minimal dishes, maximum payoff. This effortless pumpkin cake bakes up plush and tender, hits you with cinnamon and vanilla, and then sneaks in that best part, toasty nuts for crunch and little pockets of caramel-y flavor.

No mixer required. No fussy frosting. Just a simple batter, a quick bake, and a drizzle of glaze that sets like a soft shell. It is the cake you make when you want something sweet today, not after a three-hour project and an emotional support sink full of dishes.

Why It Works

One bowl, low drama: Whisk the wet, fold in the dry, pour, bake. That is the whole vibe.
Moist for days: Pumpkin plus oil keeps it tender, even straight from the fridge.
Nutty crunch without dryness: Toasting the nuts first gives big flavor without needing a ton.
Glaze instead of frosting: Sweet, pretty, and fast. Also, it does not require owning 12 piping tips.

Flavor profile: warm spice, brown sugar sweetness, vanilla, and a buttery nut finish.

Pairs Well With

Coffee (especially something nutty or caramel-y)
Vanilla ice cream or whipped cream
Greek yogurt with cinnamon and honey
Cold milk or oat milk

Storage Tips

Room temperature: Store the cake tightly covered for up to 2 days. If your kitchen runs warm, move to the fridge sooner.

Refrigerator: Cover and chill for up to 5 days. The glaze will firm up more in the fridge, which is honestly not a bad thing.

Freezer: Freeze slices (unglazed is best, but glazed still works) wrapped in plastic wrap plus a freezer bag for up to 2 months. Thaw overnight in the fridge or 1 to 2 hours at room temp.

Reheat tip: If you want that cozy just-baked feel, microwave a slice for 10 to 15 seconds. Add a pinch more chopped nuts on top and pretend you planned it.

Common Questions

Can I use pumpkin pie filling instead of pumpkin puree?

Try not to. Pumpkin pie filling is already sweetened and spiced, which can throw off the sugar and seasoning. Use 100% pumpkin puree for consistent results.

What nuts work best?

Pecans are the classic move, but walnuts are great too. Want extra cozy? Try chopped toasted hazelnuts if you have them.

Do I have to toast the nuts?

No, but I strongly recommend it. Toasting takes 5 to 7 minutes and makes them taste richer and less “raw.” It is the easiest upgrade you can do.

Can I make this in a bundt pan?

Yes, with a small note on pan size. This recipe is best in a 6-cup bundt (or similar “mini” bundt). If you want to use a standard 10 to 12 cup bundt, plan to double the recipe so you do not end up with a very flat cake. Bake at the same temperature and start checking around 40 minutes, with total time usually landing around 40 to 55 minutes depending on the pan and whether you doubled it.

How do I know it is done?

A toothpick should come out with just a few moist crumbs, not wet batter. Also, the top should spring back when lightly pressed.

Can I make it dairy-free?

Yes. The cake itself is naturally dairy-free. Just use a plant-based milk in the glaze (oat, almond, or soy all work).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking pan (or 9-inch round)
Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Small saucepan or skillet (for toasting nuts)
Cooling rack

I started making this cake on nights when I wanted dessert but did not want a whole situation. You know the nights. You are tired, the sink is already judging you, and the idea of creaming butter feels personal. Pumpkin cake is the answer because it is forgiving, cozy, and it tastes like you tried harder than you did.

The nutty part happened because I kept topping slices with whatever I was snacking on, usually pecans. Eventually I stopped pretending it was optional and baked them right in. Now it is my go-to “bring something sweet” cake because it travels well, slices clean, and people always ask what makes it taste so warm and toasty. Spoiler: it is the toasted nuts and the fact that I actually salt the batter.

Effortless Pumpkin Cake (Nutty & Sweet)

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 30 to 35 minutes

Total Time 55 minutes

Servings 9 slices

Ingredients

For the cake

1 1/2 cups (180g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3/4 tsp fine salt
1 cup (200g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
1 cup (240g) pumpkin puree (100% pumpkin)
1/2 cup (120ml) neutral oil (canola, avocado, or vegetable)
1/4 cup (60ml) milk (any kind)
2 tsp vanilla extract
3/4 cup (85g) chopped pecans or walnuts, toasted

For the vanilla glaze

1 cup (120g) powdered sugar
2 to 3 tbsp milk
1/2 tsp vanilla extract
Pinch of salt
Optional: 2 tbsp chopped toasted nuts for topping

Instructions

Heat the oven and prep the pan. Preheat to 350°F. Grease an 8x8-inch baking pan and line with parchment if you want easy lifting.
Toast the nuts. Add chopped pecans or walnuts to a dry skillet over medium heat. Stir until fragrant and slightly darkened, 5 to 7 minutes. Let cool.
Whisk the wet ingredients. In a large bowl, whisk together brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla until smooth.
Add the dry ingredients. Sprinkle the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt over the wet mixture. Use a spatula to fold just until no dry streaks remain.
Fold and finish. Fold in the toasted nuts. Do not overmix. Overmixing = tough cake, and we are not doing that today.
Bake. Pour batter into the pan and smooth the top. Bake 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs.
Cool. Cool in the pan for 15 minutes, then lift out (if parchment-lined) and cool fully on a rack before glazing.
Glaze. Whisk powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt. Add more milk a little at a time until it drizzles in thick ribbons. Spoon over the cooled cake. Sprinkle extra nuts on top if you want it to look like you absolutely had your life together.
Slice and serve. Let the glaze set for 10 minutes, then slice into 9 squares.

Nutrition information is estimated.

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