Pumpkin Snack Cake
Who says pumpkin is only for fall! Try this moist and delicious Pumpkin Snack Cake topped with a tangy cream cheese frosting for brunch, breakfast, or just because!
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
I always have one of pumpkin floating around in the pantry. Don’t we all? We say, “Oh we’ll cook with that next fall,” and we never seem to get around to doing just that. Or is that just me? Show of hands? No? Well, this year I decided it was high time to do something with that straggler can of pumpkin.
I’ve made muffins and waffles for breakfast and curry and chili for dinner with pumpkin. But I haven’t made many bakes. I was thinking of making a pumpkin bundt cake. I made a banana snack cake in a bundt pan, so why not pumpkin? But then I remember, the hubs doesn’t do cakes and I didn’t want to eat that whole cake myself. So, I opted for this pumpkin snack cake.
What is a snack cake?
Snack cakes are a simple, single-layer cake that is typically made with basic ingredients that you usually have on hand. They don’t require any fancy decorations but you could put some sprinkles on top if you want. For me, they’re the perfect small bake that satisfies my cravings for cake without breaking into a box and making a layer cake only to have half of go to waste because I’m the only one that likes cake. Snack cakes are all about simplicity and deliciousness, making them a popular choice for cake lovers like me!
What is the best pumpkin for homemade puree?
Some people think you can make pureed pumpkin with just any pumpkin and that’s not the case. When it comes to making homemade pumpkin puree for your snack cake, or any baked good or recipe that calls for puree, you want to look for the smaller pie pumpkins. They’re about the size of a volleyball or a soccer ball. They’re not the larger pumpkins most use for carving. The smaller pumpkins are sweeter and better meat for making homemade puree.
I typically cut mine in half, scoop the seeds out, and roast them in the oven until tender. I let them cool completely before scooping out the flesh of the pumpkin. You can put the flesh in the food processor, but I prefer a food mill. It will keep those stringy bits from getting into your deliciously fresh homemade puree. If you don’t have a food mill, then try a potato ricer. If you don’t have that, then you can use a process but make sure to press the puree through a fine mesh strainer to make it completely smooth and perfect for cooking with.
Ingredients needed for this snack cake
The ingredients for this cake are simple kitchen staples. You may not have the pumpkin and cream cheese, but I usually have both on hand to make this snack cake on repeat.
Dry ingredients – flour, salt, cinnamon, baking powder, baking soda, sugar, brown sugar, powdered sugar
Wet ingredients – butter, pumpkin puree, eggs, vanilla extract, cream cheese
Instructions to make this pumpkin snack cake
First, preheat your oven to 350 F so it’s ready when you are. Then grab a large mixing bowl and combine the flour with the cinnamon, baking powder, baking soda, and salt. Stir with a whisk to make sure they’re thoroughly combined. Set this aside while you prepare the wet ingredients.
Place the sugars with the melted butter in mixing bowl beat and use the whisk attachment on the hand mixer until the sugars are mostly dissolved. Stir in the pumpkin and add the eggs one at a time whisking after each one. Finally, add half the vanilla and stir again. Make a well in the middle of the dry ingredients and pour the sugar mixture in the middle. Stir with a wooden spoon until most of the flour is incorporated. Set the bowl aside and prepare your pan.
Spray an 8 inch square pan with cooking spray or lie with parchment. Give the batter one or two more stirs before pouring the batter into the prepared pan. Bake at 350 F for 25 to 30 minutes or until a toothpick inserted in the center comes out mostly clean. Remove from oven let the cake cool to room temperature.
To make the frosting, combine the cream cheese with the remaining vanilla and the powdered sugar and beat with a whisk or whisk attachment until smooth and creamy. If it seems a little too thin, then try adding some meringue powder or cornstarch to thicken the frosting. When the cake is cooled, spread the frosting on top. This keeps in the fridge for up to a week if it lasts that long.
Adding the finishing touches
Make sure the cake cools completely before spreading the frosting on top. Otherwise, the frosting could melt and that’s not ideal for this snack cake. However, you could skip the frosting and top it in other ways. Try a light dusting of powdered sugar which will add a touch of sweetness and a visually appealing contrast to the golden orange colored cake.
You could keep the cake plain on top and then dollop it with some freshly whipped cream on top of each slice before serving. This will create a creamy, indulgent finish that pairs perfectly with the warm flavors of pumpkin and spice.
I like frosting my cake and then sprinkling it with some fun and festive sprinkles. Or sometimes I crush up some of those candied pecans to sprinkle on top. I’ve also crushed up some toffee bits to garnish my cake with. The contrast between the toffee flavor and the sweet pumpkin is a great combination.
Just look at that bright colored cake and creamy frosting. You know you want to reach through the screen and grab that piece right there. And take a BIG bite! Maybe just shove the whole thing in right in one bight. No shame. No judgement.
The cake is light and moist. The frosting is tangy and sweet. It really sets off that sweet pumpkin snack cake well with its tangy sweet topping. And, I’m of the mindset that every cake should have some sort of topping. While not necessarily a thick and rich buttercream topping, but at least something slightly sweet to keep the cake moist and delicious.
This cake actually inspired these pumpkin cheesecake macaron. Just saying…
I hope you’re think like me and take that can of pumpkin out of the pantry. It really does deserve to be in the limelight during this season of Mother’s Day and brunches. It will be a pleasant surprise to your guests and your family.

Pumpkin Snack Cake
Who says pumpkin is only for fall! Try this moist and delicious Pumpkin Snack Cake topped with a tangy cream cheese frosting for brunch, breakfast, or just because!
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1/3 cup brown sugar
- 1/2 cup butter, melted and cooled
- 1 1/2 cups canned pumpkin
- 2 large eggs
- 2 teaspoons vanilla extract, divided
- 4 ounces cream cheese
- 2 cups powdered sugar
Instructions
- Preheat oven to 350.
- Combine the flour with the salt, cinnamon, baking powder, and baking soda in a mixing bowl. Set aside.
- Place the sugar, brown sugar, and melted butter in a mixing bowl and cream with a hand mixer or in a stand mixer. Stir in the pumpkin. Add the eggs one at a time and then 1 teaspoon of vanilla extract, stirring after each.
- Make a well in the center of the flour mixture. Pour the pumpkin mixture into the flour mixture and stir until just combined. Let sit 5 minutes.
- Spray an 8 inch square pan with cooking spray (or coat with butter). Pour the pumpkin mixture into the pan and gently tap on the counter the level the batter.
- Bake at 350 for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and cool to room temperature.
- While the snack cake is cooling combine the cream cheese, powdered sugar, and remaining vanilla extract in a mixing bowl and beat with a hand mixer or stand mixer until creamy and smooth.
- Once the cake is cooked spread the cream cheese frosting on top. Keep refrigerated up to one week.
Nutrition Information
Yield
9Serving Size
1Amount Per Serving Calories 451Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 81mgSodium 453mgCarbohydrates 74gFiber 2gSugar 55gProtein 5g
Take a look at what the #BrunchWeek Bloggers are creating today!
Take a look at what the #BrunchWeek Bloggers are creating today!
Beverages:
Voodoo Bloody Mary from Girl Carnivore
Appetizers:
Antipasto Platter from A Day in the Life on the Farm
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Egg Dishes:
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Breads, Grains, and Pastries:
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Main Dishes:
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks
Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
BrunchWeek Desserts:
Pumpkin Snack Cake from A Kitchen Hoor’s Adventures
Raspberry Lime Parfaits from Eat Move Make
The cake came out great. I took a bit longer in my oven is all. I added just a little nutmeg and ginger and cut back just a bit on the sugar. The frosting was the just right amount. It’s a keeper.
Glad you enjoyed it! It is one of my favorite snack cakes.
Bring me a slice, please. It looks fantastic!
Thank you! Next time in Tampa. 🙂
Look at that color, it’s so beautiful and delicious! I’ll be making this soon.
I hope you like it!!
I love pumpkin and never think to use it. Thanks for the reminder.
It’s that requisite extra can I buy every year. I finally put it to use this year!
I always have a can or two of pumpkin in the back of the pantry. This sounds delicious, and such an unexpected treat!
Don’t we all! Thank you.