Pumpkin Snack Cake

This Pumpkin Snack Cake is so soft and fluffy with pillowy cream cheese frosting on top. Plus, it's the perfect snack cake size since it's baked in an 8x8 pan!

I love how easy and simple this Pumpkin Snack Cake is to make. It's a foolproof recipe that requires minimal decorating, but it looks and tastes delicious.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 325º F. In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside. In a stand mixer fitted with a paddle attachment or with a handheld mixer mix the sugar, vegetable oil, and pumpkin together on medium speed until light and fluffy.

Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed. Add the flour mixture and mix just until combined.

Prep an 8 x 8 inch pan by coating it with cooking spray and lining it with parchment. Carefully pour the batter into the pan and smooth it out with an offset spatula. 

Bake for 33-35 minutes until a toothpick inserted into the center of the cake comes out clean. Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Cream together the butter and cream cheese until smooth. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream. Scrape down the sides of the bowl and mix until light and fluffy.

Spread frosting on top of the cake in an even layer. Use the back of a spoon to create extra swirls. Enjoy!

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