This is my favorite go-to treat when I’m craving something sweet and I’m the mood for pumpkin spice. The cake is super moist and tender and it’s topped with my all time favorite cream cheese frosting, which is the perfect balance of flavors. I promise it will become one of your favorite recipes, too!
Ingredients Needed
For the Cake
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Pumpkin pie spice – Find this in the spice aisle. If you prefer to mix your own, simply combine 1/4 cup cinnamon, 4 teaspoons nutmeg, 4 teaspoons ginger, and 1 tablespoon allspice. Then measure out what you need.
- Brown sugar
- Granulated sugar
- Vegetable oil
- Applesauce
- Vanilla extract
- Canned pumpkin – Make sure you’re using 100% pumpkin puree, not pumpkin pie filling.
- Eggs
For the Frosting
- Cream cheese – Full fat or light. Avoid fat-free.
- Salted butter
- Powdered sugar
- Vanilla and/or almond extract
Instructions
- You’ll start off by mixing up some basic dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice. Set that aside.
- In a large mixing bowl (or in the bowl of a stand mixer if you’d like to use one), whisk together some brown sugar, white sugar, oil, applesauce, and vanilla. Then whisk in a couple of eggs. When the mixture is combined completely, slowly add in the flour mixture, beating until just combined.
- Pour the batter into a greased and floured 9×13″ pan and even it out with a spatula. Bake for 30-35 minutes or until a pick inserted into the center comes out clean (times can vary widely depending on individual ovens).
- While the cake is baking, prepare the frosting. This is my favorite cream cheese frosting recipe. The ingredient ratio results in perfectly balanced flavors and it’s super easy to whip up! When the cake is completely cool, frost and serve.
Storing and Other Tips
- Store leftover frosted cake, tightly covered, in the refrigerator and consume within 7 days.
- Make sure you are testing your cake with a toothpick. You want to take it out of the oven as soon as a toothpick or knife comes out clean to ensure a moist, tender crumb.
Frequently Asked Questions
Feel free to make this cake a day ahead of time. I suggest storing the cake and frosting separately in the refrigerator. When time to serve, allow the frosting to come to room temperature and rewhip before frosting your cake.
While I haven’t personally made this cake with gluten free flour, it is the type of recipe that usually works well with a good 1:1 gluten free flour flour blend.
Yes. Bake and cool the cake, then wrap tightly in plastic wrap, then a layer of foil. Freeze and enjoy within 3 months. Thaw overnight in the fridge and frost just before serving.
Sure, you’ll just need to adjust your baking time. For cupcakes, Bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean. For a layer cakes, divide the batter between two 8″ cake pans and bake at 350°F for about 25-30 minutes until a toothpick comes out clean. If using either of these methods be sure to grease and flour your pans or use parchment or cupcake liners!
Pumpkin Snack Cake with Cream Cheese Frosting
Equipment
Ingredients
Cake
- 3 cups all-purpose flour lightly spooned into measuring cups and leveled with a knife (high elevations can add 2 additional tablespoons)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoons salt
- 1 tablespoon pumpkin pie spice
- ½ cup brown sugar
- 1 ½ cups white sugar
- 1 cup vegetable oil
- ½ cup applesauce
- 2 teaspoons vanilla
- 2 cups pumpkin canned
- 4 eggs
Frosting
- 2 8-ounce blocks cream cheese light works fine, although it will yield a slightly softer frosting at almost room temperature
- ½ cup salted butter at almost room temperature
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla or almond extract or both
Instructions
- Preheat oven to 350℉. Grease and flour a 9×13" pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large mixing bowl (or in the bowl of a stand mixer if you’d like to use one), whisk together the brown sugar, white sugar, oil, applesauce, and vanilla. Blend in eggs and mix until smooth, then add pumpkin and mix again. When the mixture is combined completely, slowly add in the flour mixture, beating until just combined. Pour into the prepared pan and even it out with a spatula. Bake for 30-35 minutes or until a pick inserted into the center comes out clean (times can vary widely depending on individual ovens).
- When done, remove the cake from the oven and allow to cool completely.
- While the cake is baking, prepare the frosting. Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated.
- When the cake is completely cool, spread with the frosting. Refrigerate any leftovers.
Notes
- Store leftover frosted cake, tightly covered, in the refrigerator and consume within 7 days.
- Make sure you are testing your cake with a toothpick. You want to take it out of the oven as soon as a toothpick or knife comes out clean to ensure a moist, tender crumb.
- If you need to make this ahead of time, I recommend storing the cake and frosting separately. When time to serve, allow the frosting to come to room temp and re-whip until light and fluffy before frosting the cake.
Questions & Reviews
Just thought I’d let you know that you left off when to put in the pumpkin puree in the directions at the bottom of this recipe. I assumed it went in with the rest of the wet ingredients. It was delicious! Thanks!
I assume you add the pumpkin before or after the eggs? The printable doesn’t say. Thanks!
When do you add the pumpkin?
This cake is so good. It is a perfect fall dessert but I have a feeling I will be making it all year. This recipe is a keeper, thank you 🙂
We made this today and it is delicious! Moist and sweet. I dumped the entire batch of frosting over the top though, and we all agreed that made it too rich. Just an FYI, on the printable version of the recipe, it doesn’t state when to add the pumpkin.
Can if I use whole wheat instead??????
I bet if you replaced up to half of the flour it would be fine. You might have to adjust the moisture (to more). My mom always makes her banana and pumpkin bread with wheat flour and it is always delicious!
I made the cake last weekend and loved it! The baking time was a bit off for me. I baked it an extra 5 minutes and still took it out maybe a little too soon, but it was delicious. That frosting is amazing! And I must say, it only got better the second day. I think I took it out of the fridge the next day and had some for breakfast, then lunch, and again for dinner. And if we’re being honest, for a mid-morning and mid-afternoon snack. And some before bed. It tastes like a pumpkin roll but in a super easy, totally doable way. Loved it and will be making again, probably too soon!
I have this in my oven as we speak! Yum I’m so excited! Just wanted to let you know in the printable version of this recipe it doesn’t say when to add the canned pumpkin. 🙂 This is my favorite website, I’ve loved every single thing I’ve tried. You guys are awesome!
This is exactly what I’ve been craving! Also handy that I have a huge batch of applesauce I just made. Yum off to make this!
This looks amazing! I love pumpkin and cream cheese, you just can’t beat it, especially in the fall!