Make the cake: Preheat oven to 350°F. Spray a 10 inch fluted tube pan or bundt pan with flour based baking spray (recommend Baker’s Joy). Beat pumpkin, sugar, eggs and oil in a large bowl until well blended. In a separate bowl, whisk together flour, pie spice, baking soda and salt; gradually beat into pumpkin mixture until well blended. Pour batter into baking pan and bake for 50-55 minutes until a toothpick inserted near the center comes out clean. Cool in the pan 10 minutes before turning out onto wire rack. Cool completely.
Make the glaze: In a small bowl, beat the cream cheese, butter and vanilla extract until blended. Gradually beat in the confectioner’s sugar, then half and half until smooth and well blended. Pour glaze over the top of the cake; spread on and let it drape and run down the sides.
Make the candied walnuts: Melt butter in a skillet or saucepan over medium heat. Add vanilla extract and granulated sugar, stirring frequently so the mixture doesn’t burn. When sugar begins to melt, add the cinnamon, ginger and cloves; stir together until mixture is well blended. Add walnuts and stir until the nuts are well coated. Turn off heat and immediately spoon out halves and pieces onto a sheet of parchment paper, separating to prevent clumping. Once the nuts are cooled and the coating hardens (about 5 minutes), sprinkle nuts on top of iced cake. Serve and everyone will enjoy!
Keyword candied walnuts, mini bundt cakes, pumpkin puree