Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tbsp (12g) pumpkin pie spice
  • 1 cup (225g) unsalted butter, softened
  • 1 1/2 cups (300g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (115g) unsalted butter
  • 3/4 cup (150g) light brown sugar, packed
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • Pinch of salt
  • 1 cup (115g) pecan halves
  • 2 tbsp (30g) maple syrup
  • 1 tbsp (12g) brown sugar
  • Pinch of cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 12-cup Bundt pan with butter and dust with flour, tapping out any excess.
  2. Sift together the all-purpose flour, baking soda, salt, and pumpkin pie spice in a medium bowl.
  3. Using a stand mixer, cream the softened butter and 300g brown sugar on medium-high for 3-5 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in the pumpkin puree and vanilla extract until the mixture is smooth.
  6. Slowly add the sifted dry ingredients on the lowest speed, mixing just until the flour streaks disappear.
  7. Pour the batter into the prepared Bundt pan and bake for 60 minutes or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely.
  9. Prepare candied pecans by tossing pecan halves with maple syrup, 12g brown sugar, and cinnamon in a saucepan over medium heat until caramelized.
  10. Prepare the icing by melting butter, 150g brown sugar, heavy cream, vanilla, and salt in a saucepan until smooth.
  11. Drizzle the brown sugar icing over the cooled cake and immediately top with the candied pecans.