Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- Parchment paper (optional)
- Spatula
- Saucepan for topping
Step-by-Step Instructions
To start off, I preheat my oven to 350°F (175°C) and prepare my baking pan by greasing it or lining it with parchment paper. Next, in a large mixing bowl, I combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil, mixing them together until smooth. Then, I add the eggs one at a time, making sure each one is fully incorporated before adding the next. The mixture should feel velvety and creamy at this stage, which is just delightful! (See the next page below to continue steps…)