Pumpkin Snack Cake

Pumpkin snack cake uses cinnamon and pumpkin spice make this super moist sheet cake a perfect fall dessert! This EASY recipe creates a soft and fluffy cake that's topped with a delicious cream cheese frosting.

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Has the fall weather arrived where you live? It definitely has in the Pacific Northwest, which means it's time for all the fall baking!

This homemade pumpkin cake is full of warm spices, is quick and easy to make and might taste even better than Grandma's. The cake and light cream cheese frosting are both simple to prepare and give a pure pumpkin spice flavor you will love. And did I mention that the cake is very moist and stays that way for days???

ingredients needed for this snack cake

The following ingredients combine to make a soft and fluffy homemade cake, which is spiced with the perfect pumpkin spice blend.

• All-purpose flour ~ gives the cake structure.
• Cornstarch ~ adds some softness to the cake crumb.
• Baking soda and baking powder ~ add some lift to the cake.
• Pumpkin pie spice ~ if you don't have this, you can make your own. See the notes in the recipe card.
• Ground cinnamon ~ adds more flavor and spice.
• Kosher salt ~ to balance the flavors.
• Pumpkin puree ~ gives the pumpkin flavor and moisture to the cake.
• Vanilla extract ~ for flavor.
• Large eggs ~ adds structure and moisture.
• Brown sugar ~ I prefer dark brown sugar, but you could substitute light brown.
• Granulated sugar ~ just a little to round out the sweetness.
• Oil ~ adds lots of moisture.
• Unsalted butter, cream cheese and confectioners' sugar {not shown} for the frosting.

how to make this super moist pumpkin cake

Start by preheating the oven and preparing an 8x8 baking pan with parchment paper. Then add the flour, cornstarch, baking powder, baking soda, kosher salt, cinnamon and pumpkin pie spices to a bowl and whisk them together.

In another bowl, whisk together the pumpkin puree, vanilla and eggs until mostly smooth. Then add the oil and whisk until smooth. Add the wet ingredients to the dry and mix until just combined.

Pour the thick batter into the prepared pan and bake.

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Allow the cake to cool completely before frosting.

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video tutorial for pumpkin snack cake with cream cheese frosting

tips for making this from scratch pumpkin spice cake

• Be sure you are not using pumpkin pie filling as it has already been flavored with spices. Pumpkin puree should only have one ingredient listed on the can, pumpkin.
• If you don't have pumpkin pie spice, see how to make your own in the recipe card.
• Bake until just a few moist crumbs remain on a toothpick or cake tester. It may take a few minutes less or more in your oven, so use the baking time as a guide.
• Allow the cake to cool completely before frosting. You can speed this process up by placing the cake in the refrigerator after it's cooled on the counter for 30-40 minutes.
• I use an off-set spatula to frost the cake. The sprinkles here are from Sprinkle Pop, here is a current fall mix.

can I use fresh pumpkin instead of canned?

I prefer the flavor and texture of this cake using canned pumpkin puree. If you only have fresh pumpkin, it will work. Make sure to blot as much moisture as you can from the homemade pumpkin puree.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

why is there so little cream cheese in the frosting?

This frosting leans light on the cream cheese and confectioners' sugar. It has just enough cream cheese to know the flavor is there, but it's not overwhelming. It's light and airy with just a slight tang. And it's a perfect match for this spiced cake.

is this snack cake dairy free?

Yes, the cake itself is dairy free.

I've not experimented with dairy free frosting recipes, but if you have one that works by all means use it. You could also make a simple glaze with confectioners' sugar and a dairy free milk and vanilla. I would start with a cup of confectioners' sugar, a splash of vanilla and a few teaspoons of milk alternative. Taste and adjust as necessary; more milk if it's too thick and more confectioners' sugar if it's too thin.

how to store pumpkin cake with cream cheese frosting

Any left over cake should be covered tightly and stored in the refrigerator for up to five days. I like to press the plastic wrap up against the sides of the cake. Although I will tell you I left a piece very lightly covered in the refrigerator for over a week and it was still incredibly moist eight days later...

Remember to snap a picture and tag me on Instagram if you make this Pumpkin Snack Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more fall desserts to try ~

• Pumpkin Caramel Spice Bars
• Homemade Apple Spice Cake with Mascarpone Frosting
• Cinnamon Apple Crostata
• White Chocolate Pecan Pie
• No Bake Pumpkin Cookies
• Pumpkin Gingerbread Cookies
• Apple Cider Banana Bread

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!