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- 1 ¾ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 cup pure pumpkin puree - 1 teaspoon vanilla extract - ½ cup buttermilk - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 3 cups powdered sugar - 1 teaspoon vanilla extract - A pinch of salt Each ingredient plays a key role in the flavor and texture of the cake. The all-purpose flour gives it structure. The baking powder and baking soda help it rise. Pumpkin pie spice adds that warm, cozy taste we love. The salt enhances all the flavors in the cake. For the wet ingredients, softened butter and sugar create a creamy base. Eggs give moisture and help bind everything. Pure pumpkin puree adds richness and a hint of earthiness. Vanilla extract brings sweetness, while buttermilk keeps the cake tender. The cream cheese frosting is a star on its own. Cream cheese and butter create a smooth, rich blend. Powdered sugar adds sweetness and helps achieve that fluffy texture. A pinch of salt balances the sweetness, and more vanilla extract boosts flavor. This combination of ingredients makes the pumpkin spice snack cake a true delight. - First, preheat your oven to 350°F (175°C). - Grease and flour a 9x13-inch baking pan. This helps the cake release easily after baking. - In a medium bowl, whisk together the dry ingredients: - 1 ¾ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - ½ teaspoon salt - Set this bowl aside while you work on the wet ingredients. - In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer for about 3-4 minutes. - The mixture should look light and fluffy. - Add the eggs one at a time, mixing well after each. - Then, mix in the pumpkin puree and vanilla extract until everything is smooth. - Gradually add your dry ingredients to this mix. Alternate with ½ cup buttermilk. Start and end with the dry ingredients. - Mix until just combined to avoid a tough cake. - Pour the batter into your prepared pan. Spread it evenly. - Bake for 25-30 minutes. Check if it's done by inserting a toothpick in the center. It should come out clean. - Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes. - Carefully transfer it to a wire rack to cool completely. - In a medium bowl, beat 8 oz of softened cream cheese and ½ cup of softened butter together. Mix until smooth. - Gradually add in 3 cups of powdered sugar while mixing. - Stir in 1 teaspoon of vanilla extract and a pinch of salt. Your frosting should be creamy and fluffy now. - Wait until your cake is completely cool. This step is key so the frosting doesn’t melt. - Use a spatula to spread the cream cheese frosting evenly over the top. - For a lovely touch, dust a little extra pumpkin pie spice on top. - You can also sprinkle chopped pecans or walnuts for added crunch. To make a great pumpkin spice snack cake, mixing matters. You want to mix until just combined. Overmixing can make the cake tough. To check for doneness, use a toothpick. Insert it into the center. If it comes out clean, your cake is ready. For a richer taste, consider using fresh pumpkin. Fresh pumpkin adds a nice depth. You can also try more spices. Adding a bit of nutmeg or ginger can really boost the flavor. Don’t be shy! Taste as you go to find your perfect mix. Cream cheese frosting should be smooth and easy to spread. Keep your cream cheese and butter at room temperature. This helps them blend well. When frosting, use a spatula to spread it evenly. If it gets too thick, warm it slightly. A pinch of salt in the frosting enhances the flavor. {{image_2}} You can easily make this cake gluten-free. Use a gluten-free flour blend instead of all-purpose flour. It works well and keeps the cake light. For dairy-free options, replace butter with coconut oil and use a dairy-free cream cheese. Almond milk or a non-dairy yogurt can stand in for buttermilk. Want to mix things up? You can add chocolate chips for a sweet touch. Walnuts or pecans add crunch and flavor. Spices like cinnamon or nutmeg can deepen the taste. Try a dash of ginger for a spicy kick. Each addition creates a unique twist to the classic recipe. This cake pairs wonderfully with coffee or tea. A warm cup enhances the spices in the cake. For special occasions, serve with whipped cream or a scoop of vanilla ice cream. You can also dust the top with extra pumpkin pie spice for a festive look. This cake is perfect for fall gatherings or cozy nights in. You can store pumpkin spice snack cake at room temperature. Place it in an airtight container. This keeps the cake moist and fresh. It will last for about three days. If you want to keep it longer, consider refrigeration. For extended freshness, store the cake in the fridge. Use an airtight container to avoid drying out. The cream cheese frosting needs cooling too. In the fridge, the cake can last up to one week. Just remember to bring it to room temperature before serving for the best taste. Freezing is a great way to save leftover cake. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe bag. You can freeze it for up to three months. When you're ready to eat it, thaw it in the fridge overnight. For a quick option, leave it at room temperature for a few hours. Enjoy your tasty treat whenever you want! Yes, you can make this pumpkin spice snack cake ahead of time. Bake the cake and let it cool completely. Wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can frost it just before serving for the best taste. To make the cream cheese frosting fluffier, beat the cream cheese and butter well. Use room temperature ingredients for better mixing. Gradually add the powdered sugar while mixing. This helps incorporate air into the frosting, making it light and fluffy. If you don't have buttermilk, you can use regular milk. Add one tablespoon of white vinegar or lemon juice to the milk. Let it sit for five minutes. This creates a similar tangy flavor. You can also use plain yogurt or sour cream as a substitute. You learned how to make a delicious pumpkin cake with cream cheese frosting. We covered the key ingredients, step-by-step instructions, and helpful tips. Remember to check for doneness and consider fun variations. Storing your cake properly helps it stay fresh. With these skills, you can create a great dessert for any occasion. Enjoy the baking process and the tasty results!

Pumpkin Spice Snack Cake with Cream Cheese Frosting

Indulge in the ultimate fall treat with this delicious Pumpkin Spice Snack Cake! Perfectly spiced and topped with creamy frosting, this easy recipe is ideal for cozy evenings or festive gatherings. From mixing up the vibrant batter to serving slices dusted with pumpkin pie spice, browse through the steps to create this mouthwatering dessert. Click to discover the full recipe and bring autumn flavor to your kitchen!
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Ingredients
  

1 ¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup pure pumpkin puree

1 teaspoon vanilla extract

½ cup buttermilk

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

A pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

      Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

        Add Eggs and Pumpkin: Add the eggs one at a time, mixing well after each addition. Then add the pumpkin puree and vanilla extract, mixing until well combined.

          Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry mixture. Mix until just combined; do not overmix.

            Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

              Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

                Make the Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and mix until fluffy. Stir in the vanilla extract and a pinch of salt.

                  Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting over the top using a spatula.

                    Serve: Cut the cake into squares and serve it either at room temperature or chilled.

                      Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 12

                        - Presentation Tips: Dust with a little extra pumpkin pie spice on top of the frosting and garnish each piece with a sprinkle of chopped pecans or walnuts for added texture.