Easy Pumpkin Snack Cake

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

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!

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.

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!

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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

Ingredients

  

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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.

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