Pumpkin Snack Cake
This Pumpkin Snack Cake with cream cheese frosting is the perfect fall recipe. Eat it as a snack or dessert!
Servings: 12
Ingredients
- 15 oz canned pumpkin I like Libby's
- ¼ cup butter melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- 1/3 cup sugar
- 1/3 cup brown sugar
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
For the Frosting
- 8 oz cream cheese softened to room temperature
- ¼ cup unsalted butter softened to room temperature
- ½ cup powdered sugar see notes
- 1 teaspoon vanilla extract
Instructions
- Whisk together the salt, baking powder, baking soda, all-purpose flour, pumpkin pie spice, and cinnamon in a mixing bowl.
- In a separate bowl, whisk together the pumpkin, melted butter, eggs, vanilla extract, sugar, and brown sugar.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
- Pour the batter into a greased 8 by 8 baking dish.
- Bake the snack cake at 375 degrees for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool the cake completely before frosting it.
- To make the frosting, beat together the softened cream cheese and butter, powdered sugar, and vanilla extract until smooth. See notes
- Spread the frosting over the cooled cake and cut it into 12 squares.
Notes
Frosting
This frosting is intended to be lightly sweet. For a sweeter frosting, add more powdered sugar to taste.Storing leftovers
Leftover pumpkin cake can be stored in an airtight container in the refrigerator for 4-5 days.Nutrition
Calories: 282kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 346mg | Potassium: 139mg | Fiber: 2g | Sugar: 18g | Vitamin A: 6046IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg