Fall means pumpkin snacks, so why not kick off the coziest season with Pumpkin Snack Cake! It’s a less sweet cake made with pumpkin puree, aromatic pumpkin pie spice, and we top it off with a nutmeg infused cream cheese frosting. We love this cake for breakfast, brunch, snack, or dessert.
Pumpkin Snack Cake Recipe
Is a snack cake really just a cake in disguise? Something about snack cake sounds healthier. Well, it actually is. A snack cake is usually a little lighter, and has less sugar. This makes me feel less guilty about eating cake at 3PM on a Tuesday!
Pumpkin Snack Cake Batter: For the best results, mix the dry and wet ingredients separately and then combine.
- Dry Ingredients: In a bowl, whisk together cornstarch, flour baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
- Wet Ingredients: In a separate bowl, combine pumpkin puree, oil, vanilla and eggs. Add brown and white sugar, and whisk again until fully combined.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients. Whisk until fully combined and no lumps remain. The batter will be pretty thick, and it should be!
Spread the batter on parchment paper on a 9×13 inch sheet pan. No need to use nonstick spray, the parchment paper does that on its own. Bake for about 20-25 minutes at 350 degrees fahrenheit, or until the cake is fully cooked throughout (the toothpick trick works great to test for doneness).
Nutmeg Infused Frosting
While the cake is baking, mix up the frosting. It’s a simple mixture of cream cheese, powdered sugar, vanilla, and nutmeg. I love the warm nutty flavor of nutmeg as an addition to this cake!
- If you are not a fan of nutmeg, you can simply use cinnamon or just keep the icing vanilla based.
- Really short on time? Use store-bought and add cinnamon or nutmeg to amp it up!
Allow the cake to fully cool before icing it. If you want to decorate it, a sprinkling of pumpkin pie seasoning, nutmeg, or cinnamon works great, too!
Love pumpkin recipes? Here’s a few more we think you will enjoy!
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Cheers to Fall! Get those cozy blankets and candles out! – Kathi and Rachel
Pumpkin Snack Cake
Equipment
- 1 9x13 inch sheet pan
Ingredients
Dry Ingredients
- 1.5 cups all purpose flour
- 2.5 tbsp cornstarch
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup pumpkin puree
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
Nutmeg Icing
- 1/2 cup softened cream cheese
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees fahrenheit. Add parchment paper to a 9x13 inch sheet pan. Set aside.
- Combine dry ingredients. In a bowl, whisk together cornstarch, flour baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
- Wet Ingredients: In a separate bowl, combine pumpkin puree, oil, vanilla and eggs. Add brown and white sugar, and whisk again until fully combined and no lumps remain. Set aside.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients. Whisk until fully combined and no lumps remain. The batter will be pretty thick, and it should be!
- Spread the batter on parchment paper on a 9x13 inch sheet pan. No need to use nonstick spray, the parchment paper does that on its own.
- Bake for about 20-25 minutes at 350 degrees fahrenheit, or until the cake is fully cooked throughout (the toothpick trick works great to test for doneness).
- While the cake is baking, make frosting. Combine softened cream cheese, powdered sugar, and vanilla and using an electric mixer, mix until a soft but stable icing forms.
- Once cake is fully baked and removed from oven, allow to fully cool before icing. Garnish with cinnamon if desired.
Nutrition
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