Pumpkin Snack Cake with Cream Cheese Frosting
This Pumpkin Snack Cake recipe is moist and full of autumn flavors, topped with an easy cream cheese frosting.
Servings: 18 servings
Calories: 228kcal
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
Serving: 1piece | Calories: 228kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 178mg | Fiber: 1g | Sugar: 24g
