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    Home » Recipes

    Easy Pumpkin Snack Cake

    Published: Aug 10, 2022 · Modified: Jun 14, 2023 by Alison · This post may contain affiliate links ·

    Jump to Recipe

    This moist Pumpkin Snack Cake has the perfect balance of spice and sweetness! It’s quick to make and perfect for fall!

    pumpkin snack cake

    Fall is a time for pumpkin spice everything, including snacks! This easy pumpkin snack cake is the perfect way to take advantage of all the flavors that fall has to offer. It’s a simple recipe that’s perfect for enjoying on its own or as a part of a festive party spread.

    If you love this pumpkin cake recipe, try my Pumpkin Spice Roll Cake or Spiced Chai Pumpkin Bundt Cake!

    pumpkin spice snack cake

    Why You’ll Love This Pumpkin Snack Cake

    • Simple cake recipe – A single layer with basic ingredients. Just need to whisk, stir and bake.
    • Delicious– A moist cake and pumpkin is the perfect combo and full of flavor.
    • Easy to cut and carry – The cake is moist, but sturdy enough to be cut into bars and picked up without crumbling.
    • Perfect sized snack or dessert – This sweet treat be a great addition to school lunch boxes, bake sales, or for breakfast on the go.
    ingredients for pumpkin snack cake

    Cake Ingredients

    • All-purpose flour
    • Pumpkin pie spice
    • Baking powder
    • Baking soda
    • Salt
    • Eggs
    • Sugar
    • Brown sugar
    • Pumpkin puree
    • Unsweetened applesauce

    Cake Topping

    • White chocolate chips
    • Finely chopped pecans

    Recipe Variations

    • Swap out the white chocolate and pecans for your favorite cream cheese frosting.
    • Can make it gluten free by using gluten free flour.
    • If you don’t have pumpkin spice on hand, you can make your own using spices.
    how to make pumpkin snack cake

    How to Make a Pumpkin Snack Cake

    1. Preheat the oven to 350 degrees F. Lightly grease a 9×13 baking dish and set aside.
    2. In a large bowl, add flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine.
    3. In a separate bowl, add eggs and whisk until fully combined and frothy. Add sugar, brown sugar, pumpkin puree and applesauce. Stir to incorporate.
    4. Combine the wet ingredients into the bowl of dry ingredients. Stir until fully combined.
    5. Pour the batter into the prepared baking dish and bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
    6. Remove cake from the oven. Place cake on a cooling rack. Allow to cool completely before adding the topping.

    How to Make the Topping for Pumpkin Snack Cake

    1. In a small bowl, add white chocolate chip and microwave for 30 seconds at a time on 50% power stirring in between until smooth and fully melted.
    2. Transfer white chocolate to a small sandwich bag. Cut off one corner of the bag and drizzle across cake.
    3. Sprinkle finely chopped pecans over the white chocolate drizzle. Slice and enjoy!
    slice of pumpkin snack cake

    Recipe Tips

    • The cake is not too sweet. If you’d like it sweeter, mix ½ cup white chocolate chips into the batter prior to pouring into the baking pan. Or increase both of the sugars to ⅔ cups each.
    • I used a glass baking dish for this recipe. If you use a metal pan the baking times will vary.
    • Don’t overmix the cake! Over mixing will cause a not so moist and tough cake.
    moist pumpkin snack cake

    How to Store Pumpkin Snack Cake

    Store cake in an airtight container for up to 5 days in the refrigerator.

    Recipe

    Easy Pumpkin Snack Cake

    EverydayShortcuts.com
    This moist Pumpkin Snack Cake has the perfect balance of spice and sweetness! It's quick to make and perfect for fall!
    No ratings yet
    Print Recipe
    Prep Time 10 minutes mins
    Cook Time 33 minutes mins
    Total Time 43 minutes mins
    Course Desserts
    Cuisine American
    Servings 12 -16 servings
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    Ingredients
      

    Cake Ingredients

    • 2 cups all-purpose flour
    • 1.5 teaspoons pumpkin pie spice
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 4 eggs
    • ½ cup sugar
    • ½ cup brown sugar
    • 1 15 oz can pumpkin puree
    • 1 cup unsweetened applesauce

    Cake Topping

    • ½ cup white chocolate chips
    • ⅓ cup finely chopped pecans

    Instructions
     

    How to Make a Pumpkin Snack Cake

    • Preheat the oven to 350 degrees F. Lightly grease a 9×13 baking dish and set aside.
    • In a large bowl, add flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine.
    • In a separate bowl, add eggs and whisk until fully combined and frothy. Add sugar, brown sugar, pumpkin puree and applesauce. Stir to incorporate.
    • Combine the wet ingredients into the bowl of dry ingredients. Stir until fully combined.
    • Pour the batter into the prepared baking dish and bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove cake from the oven. Place cake on a cooling rack. Allow to cool completely before adding the topping.

    How to Make the Topping for Pumpkin Snack Cake

    • In a small bowl, add white chocolate chip and microwave for 30 seconds at a time on 50% power stirring in between until smooth and fully melted.
    • Transfer white chocolate to a small sandwich bag. Cut off one corner of the bag and drizzle across cake.
    • Sprinkle finely chopped pecans over the white chocolate drizzle. Slice and enjoy!

    Notes

  • The cake is not too sweet. If you’d like it sweeter, mix ½ cup white chocolate chips into the batter prior to pouring into the baking pan. Or increase both of the sugars to ⅔ cups each.
  • I used a glass baking dish for this recipe. If you use a metal pan the baking times will vary.
  • Don't overmix the cake! Over mixing will cause a not so moist and tough cake.
  • Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

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    Alison is a wife and mother of three who embraces the simple life, finding joy in easy recipes, DIY projects, life hacks, and her passion for travel. Learn more about me!

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    Welcome to Everyday Shortcuts, where I share delicious and simple recipes that anyone can cook, practical household tips and clever shortcuts to help simplify your everyday life. 

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