This easy Pumpkin Snack Cake is soft, moist, and full of fall flavor! Topped with a tangy cream cheese frosting, it’s the perfect make-ahead dessert for harvest season or anytime you’re craving pumpkin spice comfort.
Fall is here, which means my kitchen smells like cinnamon, nutmeg, and freshly baked goodness aka this pumpkin snack cake recipe. It’s simple, cozy, and the kind of dessert that doesn’t ask for perfection. You can mix it by hand or grab your stand mixer if you’re feeling fancy.
Whether you’re baking during harvest season, packing a lunchbox treat or need a quick dessert after supper, this easy pumpkin cake fits the bill. It’s soft, full of warm spices, and topped with a tangy cream cheese frosting that’ll make everyone ask for seconds.
Why You’ll Love This Pumpkin Snack Cake
- Made with basic pantry ingredients without any special store run needed
- A perfectly fluffy cake that stays moist for days
- Simple to make (no mixer required; just a bowl and whisk)
- Pairs perfectly with coffee or apple cider
- Easy to freeze and serve later
If your kitchen’s already smelling like pumpkin spice, you’ll love my Pumpkin Banana Bread, another fall favorite around here!
Why These Ingredients Work
Every ingredient in this pumpkin snack cake pulls its weight to make sure you end up with a soft, flavorful, perfectly spiced treat. Here’s how it all comes together:
- Pumpkin Purée: The star of the show! Pumpkin adds moisture and sweetness for that irresistible moist crumbs texture. You can use either store-bought pumpkin (I love Libby's canned pumpkin or homemade purée.
- Vegetable Oil: Keeps the cake tender and helps it stay soft, even after a few days in the refrigerator. Any neutral oil (canola, grapeseed, or light olive oil) will do the trick.
- Eggs: Bind everything together, helping this fluffy cake rise beautifully.
- Pumpkin Pie Spice: A cozy blend of warm spices that fills your kitchen with fall comfort.
- Sugar: Sweetens the batter and caramelizes slightly for golden edges.
- Flour: Gives structure and balance to all those wet ingredients.
- Baking Soda: Helps the cake rise just enough without making it heavy.
- Salt: Balances sweetness and enhances those spiced flavors.
- Cream Cheese Frosting: Creamy, tangy and made with cream cheese, unsalted butter, vanilla, and powdered sugar.
How to Make Pumpkin Snack Cake
I'll keep things short and sweet because it's super easy to make this pumpkin cake!
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- Step 1: Mix the Batter. In a large bowl, whisk together the eggs, sugar, salt, baking soda, pumpkin pie spice, and flour.
- Step 2: Add the oil and pumpkin puree, stirring just until combined. Tip: Mix the wet ingredients gently.
- Step 3: Bake the Cake. Pour the batter into your prepared pan and smooth the top. Bake for 15–20 minutes, or until a cake tester or toothpick inserted in the center comes out with just a few moist crumbs attached.
- Step 4: Cool Completely. Set the pan on a cooling rack.
- Step 5: Make the Frosting. In a medium bowl, beat together the cream cheese, unsalted butter, and vanilla until creamy. Slowly add the powdered sugar, mixing until the frosting is light and fluffy.
- Step 6: Frost & Serve. Spread the frosting evenly over the cooled cake. Slice into snack-sized squares.
Storage Instructions
Store in the refrigerator for up to 5 days. Don't you just love make-ahead desserts?!?
You can freeze this cake before frosting. Wrap tightly in plastic wrap. (unfrosted) and freeze for up to 2 months. Thaw overnight before frosting.
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Recipe
Pumpkin Snack Cake with Cream Cheese Frosting
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Ingredients
- 2 large eggs
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 cup all-purpose flour
- ½ cup vegetable oil
- 8 ounces pure pumpkin puree
For the Frosting
- ½ pound powdered sugar
- ¼ cup butter softened
- 4 ounces cream cheese at room temperature
- ½ teaspoon vanilla extract
Instructions
To make the cake
- Preheat oven to 350°F. Grease a 9×13-inch baking pan and set aside.
- In a large bowl, whisk together 2 large eggs, 1 cup granulated sugar, ½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and 1 cup all-purpose flour until blended.
- Add ½ cup vegetable oil and 8 ounces pure pumpkin puree, stirring just until combined. Do not overmix.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
To make the frosting
- In a medium bowl, beat together the 4 ounces cream cheese and ¼ cup butter until smooth. Add ½ teaspoon vanilla extract, then gradually mix in ½ pound powdered sugar until frosting is fluffy and spreadable.
- Spread the frosting evenly over the cooled cake. Cut into squares and serve.
Video
Notes
- Don’t substitute pumpkin pie filling — it’s already sweetened and spiced.
- Check for doneness early; every oven runs a little differently.
- No pumpkin spice? Mix together ½ teaspoon cinnamon, ⅛ teaspoon ginger, ⅛ teaspoon nutmeg, and a tiny pinch of cloves for a quick homemade blend.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
