Name: Pumpkin Snack Cake
Prep time: 15 min
Cook time: 35 min
Yield: 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; 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

This Pumpkin Snack Cake is the perfect fall recipe. Enjoy it as a snack or dessert, this is one of my favorite pumpkin recipes!

Meet pumpkin snack cake! The easiest simple pumpkin cake recipe with a homemade cream cheese frosting.

The fall sweet treat of my dreams!

Why we love this pumpkin cake

Versatile: Serve this as a snack for the kids, dessert, or even breakfast if you want to! I could eat this pumpkin snack cake any time of day.
Not too sweet: I love this cake because it is not overwhelmingly sweet and the pumpkin flavor shines through.
Stores well: This cake doesn’t dry out easily and stores wonderfully in the refrigerator. I like to make a batch of these snack cakes to eat off of for a few days!

Ingredients You Will Need

Canned pumpkin: Not pumpkin pie filling. I like using Libby’s brand.
Butter
Eggs
Vanilla extract
Sugar and brown sugar
Baking powder and baking soda: the leavening agents.
All-purpose flour
Spices: pumpkin pie spice, cinnamon, salt.
For the frosting: cream cheese, butter, powdered sugar and vanilla extract.

ingredients needed to make pumpkin snack cake

How to make pumpkin snack cake

Step 1: Whisk together the dry ingredients in a mixing bowl: salt, baking powder, baking soda, all-purpose flour, pumpkin pie spice, and cinnamon.

Step 2: In a separate bowl, whisk together the wet ingredients: pumpkin, melted butter, eggs, vanilla extract, sugar, and brown sugar.

Step 3: Add the dry ingredients to the wet and mix until just combined.

Kitchen tips

I like using a rubber spatula for this step as it makes it easier to combine the ingredients.

Step 4: Pour the pumpkin cake batter into a greased 8 by 8 baking dish. You can also line it with parchment paper instead if you want to.

Step 5: Bake the snack cake at 375 degrees for 30-35 minutes, or until a toothpick inserted comes out clean.

Step 6: Allow the pumpkin cake to cool completely before frosting it.

Step 7: To make the frosting, beat together the softened cream cheese and butter, powdered sugar, and vanilla extract until smooth.

Step 8: Frost the cooled pumpkin cake with the cream cheese frosting.

Step 9: Cut the pumpkin cake into 12 squares.

I tell you what, I am absolutely drooling over these pictures and craving one of these right now! This is such a yummy pumpkin treat to bake this fall.

The sweet cream cheese frosting pairs so perfectly with the rich pumpkin spice flavor of the cake.

pumpkin snack cake batter mixed together

Storing

Store leftover pumpkin cake in an airtight container in the refrigerator for 4-5 days.

More Pumpkin Recipes

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.