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Deliciously spiced Pumpkin Snack Cake served on a plate

Pumpkin Snack Cake

A cozy, delicious treat that captures the essence of fall with warm spices and sweet pumpkin flavor, perfect for snacks or desserts.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American, Fall
Servings 9 squares
Calories 200 kcal

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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. 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!
Keyword Dessert, Easy Baking, Fall Recipes, pumpkin, Pumpkin Snack Cake