Pumpkin Snack Cake is a cozy, delicious treat that perfectly captures the essence of fall. With its warm spices and sweet pumpkin flavor, this cake is great for any occasion. Whether you’re enjoying it with a cup of coffee or serving it at a gathering, it’s sure to please everyone.
Why Make This Recipe
This Pumpkin Snack Cake is super easy to make, even for beginners! It’s moist, flavorful, and perfect for snacks or desserts. Plus, it uses common ingredients that you probably have at home. Baking this cake will fill your kitchen with a lovely aroma and bring joy to your family and friends.
How to Make Pumpkin Snack Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened (optional)
- 2 tablespoons unsalted butter, softened (optional)
- 1 cup powdered sugar (optional)
- 1 teaspoon vanilla extract (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan.
- (Optional) In a mixing bowl, beat the cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth.
- Once the cake is completely cool, spread the frosting evenly over the top.
- Slice the Pumpkin Snack Cake into squares and serve as a delightful dessert or snack. Store leftovers in the refrigerator for up to 5 days.
How to Serve Pumpkin Snack Cake
You can serve Pumpkin Snack Cake plain or with a sweet cream cheese frosting. It pairs wonderfully with a warm beverage, like coffee or tea. For a festive touch, sprinkle some extra cinnamon on top before serving!
How to Store Pumpkin Snack Cake
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. This will help keep it fresh and delicious!
Tips to Make Pumpkin Snack Cake
- Make sure your ingredients are at room temperature for a smoother batter.
- Don’t overmix the batter; this keeps the cake nice and fluffy.
- You can add nuts or chocolate chips for extra flavor and texture!
Variation
For a healthier twist, you can substitute half of the granulated sugar with applesauce. This will make the cake moisture and decrease the calories!
FAQs
Q1: Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree! Just cook and blend the pumpkin until smooth.
Q2: Can I freeze Pumpkin Snack Cake?
Absolutely! You can freeze the cake for up to 3 months. Wrap it well in plastic wrap and aluminum foil before freezing.
Q3: How can I make the cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Just make sure it has a good binding ingredient like xanthan gum.
Enjoy baking and savoring this delightful Pumpkin Snack Cake!
Pumpkin Snack Cake
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Toppings
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan.
Optional Frosting
- In a mixing bowl, beat the cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth.
- Once the cake is completely cool, spread the frosting evenly over the top.
Serving
- Slice the Pumpkin Snack Cake into squares and serve as a delightful dessert or snack.