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!
Ingredient Notes
- 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.
- Canned Pumpkin – Make sure you’re using 100% pumpkin puree, not pumpkin pie filling.
- Cream Cheese – Full fat or low fat will work. Avoid fat free.
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.
Frequently Asked Questions
- Can I make this ahead of time? 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.
Related Recipes
Looking for other easy cakes to serve a crowd? Consider this Texas Sheet Cake or this Pumpkin Spice Sheet Cake. This Brazilian Carrot Cake or Lemon Buttermilk Sheet Cake are wonderful, too!
Did You Make This?
I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!
Pumpkin Snack Cake with Cream Cheese Frosting
- Total Time: 0 hours
- Yield: Serves 12
Description
A fantastic need-something-sweet-quick treat, perfect for fall.
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
1/2 teaspoons salt
1 tablespoon pumpkin pie spice (make your own here)
1/2 cup brown sugar
1 1/2 cups white sugar
1 cup vegetable oil
1/2 cup applesauce
2 teaspoons vanilla
2 cups canned pumpkin
4 eggs
FROSTING
2Â 8-ounce packages cream cheese (light works fine, although it will yield a slightly softer frosting) at almost room temperature
1/2 cup salted butter at almost room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla or almond extract (or both)
Instructions
- Preheat oven to 350 degrees. 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.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baked
You can make your own pumpkin pie spice here, and don’t forget the Perfect Cream Cheese Frosting.
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!
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!
Oh my goodness my last semester was the same way! It was like BYU just wanted to drag it out as long as possible. Like I was going to be a student for…e…ver!
Can we make this same recipe on a 11 x 15 sheet pan? Will it be too thin do u think ? Or do u think we need to do some adjustment in measurements? Thanks In advance!
I’m positive you could, you would just need to keep an eye on baking time. It would be pretty amazing.
Ummmm I defiantly wouldn’t have dropped out of college if my finals were as easy as Harry Potter
Ha! Well, in all fairness, it wasn’t just Harry Potter, it was a critical analysis of his development as a traditional epic hero, and how the books evolved along with Harry. But it was still fun. 🙂
Mmm, defiantly!
This looks awesome. Gonna have to grab some applesauce and try it. Just curious, does anyone know about how many grinds of nutmeg are in a teaspoon? I never ever use the canned stuff, and catching all those little bits in a tsp isn’t exactly a trick I’ve mastered either. Of course there is going to be varying degrees, but any approximation would help, thanks :).
I usually grind or grate it into a small bowl or onto a small plate and then measure it from there. Totally agree that freshly ground nutmeg is the way to go!
You can always catch them in something bigger (like whatever measuring cup you are about to use) instead and then pour them into the teaspoon. Number of grinds will totally depend on your grinder.
And the recipe sounds delicious. I’d eat pretty much anything with cream cheese frosting!
Whoops! Same comment at the same time. At least I gave the same suggestion as the expert. 🙂
You mentioned that you prefer this recipe as a cake, does it still turn out well for cupcakes?
Yep, for sure! It just makes an odd number, which bugs me (like 15 or something).
But wait? How did you do on your last final? I felt like I got left hanging on the story part of this post.
I rocked it, haha! But, you know, there was pumpkin cake, so… 🙂
Would you please remind your readers how to substitute for pumpkin pie spice? Pretty sure it has to do with cinnamon, ginger, cloves…maybe allspice? Thanks!
Here’s a good resource! 🙂
http://allrecipes.com/recipe/pumpkin-pie-spice-i/
I know what our “Mondays are stinky so we need an after-school snack” treat will be today!! YUM. I can almost smell it baking… My 2 free hours while my youngest is at preschool will be productive because I’ll be making this cake. 🙂 Thanks for sharing!
I’m beginning to suspect that you ladies are psychic. I was desperately searching for a cake to make for a tea party tomorrow and had almost given up when I remembered it was Monday. Checked your website and lo and behold, the perfect cake recipe for the season. (I live in London and we’re definitely closing in on sweater weather now.) Good to know I can always count on OBB!
Ha!!! “Psychic abilities” is definitely listed on our resumes! 🙂
Yum! I am so excited to try this! I have tried and loved your other snack cakes and convinced others to try and love them too. I just need to get some more pumpkin. Hubby gave all my supply away because he thought it was unnecessary. *gasp* somehow he is still alive.
Ha!! Well, that is not okay. We always have tons of it on hand because if we don’t give it to our dog, our lives become infinitely more difficult, but before that, my husband would have totally given it away, too.