This Pumpkin Snack Cake is moist, perfectly spiced, and topped with a luscious cream cheese frosting. Easy to make in one pan and perfect for cozy fall snacking or afternoon treats.
Table of Contents
Pumpkin Snacking Cake with Cream Cheese Frosting
This Pumpkin Snack Cake is everything you want on a crisp fall afternoon: soft, spiced, and just sweet enough to go with your hot chocolate or tea. Think of it as pumpkin bread’s fluffier, more decadent cousin. It’s made without a stand mixer, topped with velvety cream cheese frosting, and always disappears long before you expect it to.
Snack cakes are the heroes of home baking—unfussy, no layering or fancy piping, just comfort in square form. This one keeps its texture ultra-moist thanks to a full can of pumpkin purée and oil instead of butter. The spices make your kitchen smell like a bakery, and the frosting adds just the right creamy tang.
Ingredients and Substitutions
Per Serving Cost: $0.65
Recipe Cost: $7.82
Here is everything you need to make this cake, along with a few substitution recommendations.
- 2 cups flour: Provides structure for the cake. You can use a 1:1 ratio with gluten-free flour if you need a gluten-free option.
- 1 Tablespoon pumpkin pie spice: Use this tutorial to make your own pumpkin pie spice if you do not have store-bought.
- 2 teaspoons baking powder + 1 teaspoon baking soda: Helps the cake rise and become light & fluffy.
- 1 teaspoon salt: Enhances the overall flavor of the cake. Use sea salt or kosher salt.
- 4 large eggs: Binds everything together.
- 1 cup vegetable oil: Coconut oil or canola oil will work in this recipe.
- 1 ⅔ cups granulated sugar: Sweetens the cake. You can use light brown sugar as a substitute. It will give the cake a deeper, caramel-like flavor.
- 1 (15-ounce can) pumpkin puree: Gives the cake its signature pumpkin flavor.
- 1 (8-ounce package) cream cheese: The base of the frosting. Use full-fat or ⅓ fat cream cheese.
- 6 tablespoons unsalted butter: Gives the frosting a rich flavor.
- 1 ½ cups powdered sugar: You can make your own powdered sugar if you are out, by blending granulated sugar in a blender.
- 2 teaspoons vanilla extract: Use almond extract as an alternative to vanilla.
How To Make Pumpkin Snack Cake
Whisk dry ingredients. Beat eggs, oil, and sugar. Blend in pumpkin, then fold in dry ingredients. Bake. Cool completely. Make frosting. Frost. Garnish.
Let me show you how:
- In a medium bowl, whisk together the flour, pumpkin pie spice (or spice blend), baking powder, baking soda, and salt.
- In a large mixing bowl (or using a stand or hand mixer), beat together the eggs, oil, and sugar on medium-high speed until the mixture is light and slightly thickened (about 3–4 minutes).
- Add the pumpkin purée and mix on low until combined, scraping down sides as needed.
- Turn off the mixer. Add the flour/spice mixture and then mix on low speed until just incorporated (about 1 minute). Don’t overmix.
- Pour batter into a greased 9×13-inch baking pan and smooth the top evenly.
- Bake on the center rack in a preheated 350°F (177°C) oven, rotating the pan halfway through, until a toothpick inserted in the center comes out clean, about 30–35 minutes (depending on your oven). Let the cake cool completely in the pan (on a wire rack) for about 60 minutes.
- Meanwhile, make the frosting: beat the softened cream cheese and butter on low until smooth. Then increase speed and add powdered sugar gradually, beating until light and fluffy (about 3–4 minutes). Mix in vanilla.
- Once the cake is fully cool, spread the frosting evenly over the top.
- Sprinkle candied pecans (optional) before slicing and serving.
Variations and Upgrades:
- Swirl cream cheese inside the batter before baking for a marbled effect.
- Add chopped nuts (such as pecans or walnuts) to the batter for added texture. Toasted nuts enhance flavor.
- Spice variations: Increase cinnamon, add cardamom, or a pinch of black pepper for warmth.
- Mix-ins: Fold in chocolate chips, dried cranberries, or raisins.
- Glaze drizzle: A simple maple glaze or salted caramel drizzle over the frosting elevates the cake.
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Pumpkin Snacking Cake
Ingredients
PUMPKIN CAKE:
- 2 cups flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1 ⅔ cups granulated sugar
- 15 ounce pumpkin puree
CREAM CHEESE FROSTING:
- 8 ounces cream cheese softened
- 6 Tablespoons unsalted butter softened
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
GARNISH:
Instructions
FOR THE PUMPKIN CAKE:
- Move the oven rack to the middle position and preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat together the eggs, oil, and sugar with an electric mixer on medium-high speed until the mixture is fluffy, about 4-5 minutes. Add in the pumpkin purée and beat on the lowest setting until combined.
- With the mixer off, add the flour mixture and then beat on the lowest setting until combined, about 1 minute.
- Pour the batter into the prepared pan and spread it evenly into a layer.
- Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted comes out clean, about 30-35 minutes.
- Move the cake to a wire rack to cool completely, about 60-90 minutes.
FOR THE CREAM CHEESE FROSTING:
- In a large bowl, combine the cream cheese, butter, and powdered sugar, then beat on low until well incorporated. Then, increase the mixer to medium-high speed and beat until light and fluffy, about 3-4 minutes. Pour in the vanilla and mix until just combined.
- Turn the cooled cake out onto a serving platter. Spread the cream cheese frosting evenly over the cake.
- Sprinkle candied pecans over the frosting, slice, and serve.
Notes
- This recipe calls for pumpkin pie spice. I love making my own because it’s significantly cheaper than buying it at the store, and I use it constantly throughout the fall season.
- Try topping this cake with my candied pecans for a little crunch and extra sweetness. They take just 10 minutes to make—you can whip up a batch while the pumpkin cake cools!
- Leftover cake will keep, covered, in the refrigerator for up to 5 days.
- Would you like to make a layer cake instead? This recipe makes a perfect two-layer cake. Divide the batter evenly between two 9-inch round pans and bake for about 22–26 minutes. Be sure to double the cream cheese frosting so you have enough to fill and cover both layers.
- You can also make pumpkin cupcakes with this recipe! Divide the batter among two muffin tins and bake for about 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Store, Freeze & Make-Ahead:
Store: Store covered at room temperature for up to 1 day. (The frosting contains cream cheese, so it’s best refrigerated sooner.) Refrigerate in an airtight container for up to 4 days. Freeze Unfrosted Cake: Cool completely, then wrap tightly (using plastic and foil), and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature. Then frost. Freeze Frosted Cake: You can freeze the cake in a cake keeper safe for the freezer; thaw in the fridge before slicing. Make-Ahead: You can bake the cake a day ahead, let it cool, wrap it, and frost it just before serving. The frosting can be made a few hours ahead and kept covered in the fridge (bring to room temperature and rewhip lightly before using).Nutrition
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Pumpkin Snack Cake Recipe FAQs
You can reduce by ¼–⅓ cup if you prefer a less-sweet cake. However, excessive reduction may compromise moisture and structure.
Use a 1:1 gluten-free baking flour for a gluten-free recipe. For a dairy-free option, use vegan cream cheese and substitute a neutral oil—but results may vary.
Likely overmixing after adding dry ingredients or using cold eggs/butter/frosting. Also, old leavening (baking powder/soda) can reduce lift.
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This Pumpkin Cake looks so moist and would be a great addition to my morning coffee.
Yum! This looks so moist and tasty! and perfect for fall!
I have some roasted pumpkin puree and would like to make this. Can I use gluten free flour?
I’ve never tested this recipe using gluten-free flour, sorry. If you try this recipe with GF flour let me know how it turns out!
This recipe is just in time for the Fall season!
Love that this is a quick and easy cake recipe perfect for fall! Looks so delicious!
This cake looks so perfect and I love that cream cheese icing! This would be a great Thanksgiving dessert!
Thank you!
I love pumpkin cake, this one is a keeper!!!
Woot, woot! SO glad you enjoyed it! 🙂
This cake is everything I want in a Fall dessert!
Me, too! 🙂