Pumpkin Snack Cake

This moist pumpkin snack cake with creamy frosting is the perfect easy fall treat.

15 min Serves 12 Medium American

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This pumpkin snack cake comes together quickly with canned pumpkin and warm spices. A simple cream cheese frosting tops the tender cake, making it a delightful dessert or snack. Bake it in an 8x8 pan and cut into 12 squares for a crowd-pleasing treat.

Directions

In a mixing bowl, combine the salt, baking powder, baking soda, all-purpose flour, pumpkin pie spice, and cinnamon, whisking them together.

In another bowl, whisk together the canned pumpkin, melted and slightly cooled butter, eggs, vanilla extract, sugar, and brown sugar until smooth.

Pour the dry ingredients into the wet mixture and stir with a rubber spatula just until no streaks of flour remain; do not overmix.

Transfer the batter into a greased 8x8-inch baking dish, spreading it evenly.

Bake the cake in a preheated 375°F oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool fully on a wire rack before applying any frosting.

For the frosting, beat the softened cream cheese and unsalted butter together with powdered sugar and vanilla extract until the mixture is smooth and creamy.

Once the cake is completely cool, spread the frosting evenly over the top, then slice into 12 squares for serving.