Pumpkin Snack Cake Praline (Printer-Friendly)

Moist pumpkin cake with warm spices and bourbon praline icing for a crunchy, cozy finish.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 2 teaspoons pumpkin pie spice
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 1 can (15 ounces) pure pumpkin puree
08 - 1 cup packed light brown sugar
09 - 1/2 cup granulated sugar
10 - 1/2 cup vegetable oil
11 - 2 large eggs, room temperature
12 - 1 teaspoon vanilla extract

→ Praline Icing

13 - 1/2 cup salted butter (1 stick)
14 - 1 cup packed light brown sugar
15 - 1/3 cup heavy cream
16 - 2 cups powdered sugar
17 - 2 tablespoons bourbon
18 - 1 teaspoon vanilla extract
19 - 1 cup toasted pecans, chopped
20 - 1/4 teaspoon salt

# Steps to Follow:

01 - Preheat oven to 350°F and spray an 18 x 13-inch sheet pan with non-stick spray.
02 - In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt until well combined.
03 - In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
04 - Gradually fold dry ingredients into wet ingredients, stirring just until no flour pockets remain to avoid overmixing.
05 - Pour batter into prepared pan and smooth surface. Bake for 18 to 20 minutes until a toothpick inserted in center comes out clean or with few crumbs.
06 - Melt butter in a saucepan over medium-low heat. Add brown sugar and heavy cream, whisking constantly until mixture boils. Remove from heat and whisk in powdered sugar gradually until smooth.
07 - Whisk bourbon and vanilla extract into the praline frosting. Fold in toasted pecans and salt to incorporate evenly.
08 - Slowly pour the warm praline icing over the slightly cooled cake. Use a spatula to gently spread the icing without overflowing the pan edges. Let set for about one hour before slicing.

# Helpful Hints:

01 - Use room temperature eggs and oil for a smoother batter and lighter crumb. Avoid overmixing to maintain moist texture.
02 - Toast pecans before adding to icing to enhance crunch and flavor.
03 - Bourbon can be substituted with maple syrup or rum extract to make the icing non-alcoholic.
04 - Store leftovers tightly covered at room temperature up to 3 days or refrigerate up to 1 week. Freeze up to 3 months.