Warmly spiced pumpkin snack cake is moist, fluffy, and full of pure pumpkin flavor. Luscious and tangy whipped cream cheese frosting tops the cake for the ultimate fall treat. Enjoy this single-layer snack cake any time, or serve it for your holiday get-togethers.
Look no further for the perfect fall dessert. Each bite of this moist pumpkin cake explodes with pumpkin flavor, accentuated by a blend of warm spices. Tangy, sweet cream cheese frosting coats the moist pumpkin cake for a combination that is impossible to resist.
The prominent pumpkin flavor comes from a full cup of pumpkin in the cake batter. This loads the cake with flavor and keeps it moist and tender. Ground cinnamon and pumpkin pie spice are the perfect complement to the pumpkin. The finishing touch is the sweet whipped cream cheese frosting, which is creamy and luscious.
Pumpkin-centric recipes like pumpkin crumb cake and pumpkin hand pies are ideal during the fall and winter months. This pumpkin spice snack cake recipe is a guaranteed star for your holiday dessert menu. You will taste the flavors of autumn, one bite at a time!
What is a Snack Cake?
Traditionally, a snack cake is a single-layer cake with little to no icing. The cake is smaller and informal than some of its more elaborate cake cousins. Snack cakes are made with simple ingredients and a simple baking process. And they are simple to consume, a.k.a. snack on.
Easy Pumpkin Snack Cake Recipe
- The easy single-layer cake recipe is mixed by hand and quick to bake.
- Frosting a single-layer cake is simple and requires no special tools.
- Make this easy recipe any day, or serve it with your holiday dessert menu.
- The moist cake is fluffy with a tender crumb thanks to pumpkin puree and rich melted butter.
- Warm spices promote pumpkin spice flavor in every bite.
Ingredients
- All-Purpose Flour - This easy cake starts with classic, plain flour.
- Baking Powder and Soda
- Spices - Ground cinnamon and pumpkin pie spice promote warm fall flavors.
- Salt - Salt balances the sweetness.
- Pumpkin Puree (*not pumpkin pie filling) - This cake has a pure pumpkin flavor thanks to plentiful pumpkin puree in the batter, which keeps the cake moist and fluffy.
- Pure Vanilla Extract
- Large Eggs (room temperature)
- Unsalted Butter (melted and softened) - Unlike many other pumpkin cake recipes, this one uses melted butter instead of oil. The melted butter keeps the cake moist while also promoting delicious flavor.
- Sugar - Light brown sugar and granulated sugar provide a balanced, sweet taste.
- Cream Cheese (softened) - Tangy cream cheese frosting finishes the snack cake.
- Powdered Sugar (sifted)
See the recipe card for ingredient quantities.
Step-By-Step Instructions
- For the Cake: Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with cooking spray and line it with parchment paper. Set it aside.
- Combine the dry ingredients in a large bowl.
- Mix the pumpkin puree, granulated sugar, light brown sugar, {cooled} melted butter, eggs, and vanilla in a separate bowl until incorporated. Pour the wet ingredients into the dry ingredients and mix just until combined.
- Pour the cake batter into the prepared pan. Bake the cake for 30-35 minutes or until a cake tester inserted into the center of the cake comes out with just a few crumbs. Let the cake cool completely on a wire rack.
- For the Frosting: Using an electric mixer, cream the butter and cream cheese until light and fluffy, about 3-4 minutes. Add the sifted powdered sugar, salt, and vanilla extract. Beat on medium speed until incorporated and smooth. Bring the speed to high and whip the frosting until fluffy, about 3 minutes.
- Spread the frosting over the cooled cake. Using an offset spatula, carefully smooth the frosting to cover the cake.
Ingredient Substitutions
- Melted Butter - Canola Oil, Vegetable Oil
- Light Brown Sugar - Dark Brown Sugar
Variations
- Pumpkin Chocolate Chip Snack Cake - Fold a ½ cup of semi-sweet chocolate chips into the cake batter.
- Vanilla Buttercream - Swap the cream cheese frosting for simple vanilla buttercream.
- Pumpkin Cake with Nuts - Fold ½ cup of chopped walnuts or pecans into the pumpkin cake batter before baking.
Suggested Equipment
- Mixing Bowls
- Electric Mixer - Use either a Stand Mixer or an Electronic Handheld Mixer.
- Rubber Spatula
- 8-Inch Square Pan
Storage
Wrap or store cake slices in an airtight container in the refrigerator for up to 4 days.
Delicious Pumpkin Recipes
- Mini Pumpkin Bread Loaves
- Pumpkin Baked Oatmeal with Chocolate Chips
- Pumpkin Crumb Cake
- Easy Pumpkin Hand Pies with Puff Pastry
- The Best Pumpkin Banana Bread
Expert Tips
- Use softened butter and cream cheese to prevent lumps in the frosting.
- Mix the cake batter only until combined; do not over-mix.
- Sift the powdered sugar before adding it in with the rest of the ingredients.
- Use an offset spatula to spread the frosting over the cake easily.
Frequently Asked Questions
Dense cake results from too much flour or an over-mixed cake batter. Be sure to level out the flour when measuring and refrain from over-mixing the pumpkin batter. Once the wet ingredients have been added, mix only until everything is incorporated.
Place frosted slices on a baking tray and place the tray in the freezer. Freeze the cake until frozen. Once frozen, transfer slices to a freezer-safe container or wrap them in plastic wrap and then foil. Freeze pumpkin cake for up to 3 months. Thaw the slices in the refrigerator before consuming.
You can use fresh {homemade} pumpkin puree instead of the canned if desired.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Pumpkin Snack Cake with Cream Cheese Frosting
Ingredients
Pumpkin Cake
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree **not pumpkin pie filling
- 1 tablespoon pure vanilla extract
- 2 large eggs room temperature
- ½ cup unsalted butter melted and cooled
- ½ cup light brown sugar
- ¼ cup granulated sugar
Cream Cheese Frosting
- ½ cup unsalted butter softened
- 3 oz cream cheese softened
- 1½ cups powdered sugar sifted
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper and set it aside.
- Combine all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt in a large bowl.
- Mix the pumpkin puree, granulated sugar, light brown sugar, {cooled} melted butter, eggs, and vanilla in a separate bowl until incorporated. Pour the wet ingredients into the dry ingredients and mix just until combined.
- Pour the cake batter into the prepared pan. Bake the cake for 30-35 minutes or until a cake tester inserted into the center of the cake comes out with just a few crumbs. Allow the cake to cool.
Cream Cheese Frosting
- Using an electric mixer, cream the butter and cream cheese until light and fluffy, about 3-4 minutes. Add the sifted powdered sugar, salt, and vanilla extract. Beat on medium speed until incorporated and smooth. Bring the speed to high and whip the frosting until fluffy, about 3 minutes.
- Spread the frosting over the cake. Using an offset spatula, carefully smooth the frosting to cover the cake.
- Enjoy a slice of cake cold or at room temperature. Store the cake in the refrigerator for up to 4 days.
Nutrition
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