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
Have you ever made this in a jelly roll pan?
I have not, but I totally bet you could. Not sure on if the timing would be any different, so you might just need to keep an eye on things. Hope that helps!
I made this last weekend (halved the recipe and baked in an 11×7 dish) for my son to try as a possible birthday cake – he requested pumpkin cake – and it was a hit! Even non-pumpkin-lovers (which I don’t understand, but anyway…) liked it! It was moist and delicious, and I’ll be making it again this weekend for the party! So…this may seem like a strange question, but have you ever tried a non-pumpkin version? I was hoping to make a plain(er)/vanilla-ish one for non-pumpkin party attendees, but one that would be equally moist and yummy (and easy, yet not from a box). I know, I’m demanding. Have you ever attempted this? Or do you have any ideas? Replace the pumpkin with applesauce? Maybe strained applesauce to reduce the moisture? Greek yogurt? I know it’s a long shot but figured I’d ask!
Never tried that, but I would suggest something like you mentioned. Apple sauce would probably be a good bet!