This moist Pumpkin Snack Cake has the perfect balance of spice and sweetness! It’s quick to make and perfect for fall!
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!
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.
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 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!
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.
How to Store Pumpkin Snack Cake
Store cake in an airtight container for up to 5 days in the refrigerator.
Easy Pumpkin Snack Cake
Yield:
12-16 servings
Prep Time:
10 minutes
Cook Time:
33 minutes
Total Time:
43 minutes
This moist Pumpkin Snack Cake has the perfect balance of spice and sweetness! It's quick to make and perfect for fall!
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 9x13 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!
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