This post may contain affiliate links.
Tender, fluffy pumpkin cake squares topped with sweet, cream cheese frosting are easy to make and yummy to eat! Make these tender, fluffy pumpkin cake squares as soon as possible. This “scratch made” cake recipe is simple, easy to make, and just right for the pumpkin lover in your life.
This recipe along with my Snickerdoodle Cookies, Apple Cinnamon Pull Apart Bread, and No-Bake Butterscotch Cookies are loaded with seasonal flavors of fall.
This time of year makes me so happy. I love it when the seasons change. The changing colors of the leaves on the trees, cool, crisp mornings along with warm boots and cozy sweaters are things I look forward to…but, then again, the smells and flavors of fall’s delicious foods are without question the best.
That’s why I decided to kick off October with this delicious Pumpkin Snack Cake. It’s moist, with just the right about of warm spices. Of course, topping it off with cream cheese icing flavored with a little hint of citrus brings all the flavors together in just the right way.
What You Need To Make Pumpkin Snack Cake
- All-purpose Flour
- Baking Powder
- Salt
- Cinnamon
- Ground Ginger
- Ground Nutmeg
- Eggs
- Sugar
- Vegetable Oil
- Pumpkin Purée
- Cream Cheese
- Butter
- Confectioners Sugar
- Orange Juice
This made from scratch cake is so much easier to make than you might think. It uses basic pantry ingredients along with canned pumpkin purée.
To make the cake batter and the icing, I used a hand mixer. It’s the best tool to make sure all the ingredients are mixed well and smooth.
What Size Pan Is Recommended?
Pumpkin Snack Cake is a single-layer cake made in a metal or glass baking pan. I use a 13×9 inch pan for this recipe.
How To Make The Icing
The cream cheese icing makes this cake so good! To make it extra special, I’ve added in a splash of orange juice as the secret ingredient.
To make the icing, blend together cream cheese and butter until smooth. Add in the confectioners’ sugar and orange juice. Use the hand mixer to mix until the icing is smooth and creamy.
Pro Tip: substitute Pumpkin Pie Spice for the individual spices.
How Long Will Pumpkin Spice Cake Keep?
This cake will keep for up to 5 days. Make sure it’s covered and stored in the refrigerator since it has cream cheese icing.
How To Serve This Cake
Pumpkin Snack Cake is tender, moist, and has all the flavors of the season. Here are a few of my favorite ways to enjoy a piece:
- My #1 fav? With a hot cup of coffee in the afternoon. Of course, hot tea will work just fine, too!
- Serve it for dessert at a weeknight meal. Grab a few menu plans from Midweek Menu and add in this cake for an amazing meal.
- This cake is great to take to a neighborhood party or potluck. Since it’s one layer, it’s easy to transport, too.
More Easy Fall Sweets You’ll Love!
- Maple Bourbon Pecan Pie
- Pumpkin Coconut Muffins
- Sweet Potato Pie
- Pumpkin Spice Monkey Bread
- Easy Cinnamon Rolls
Ingredients
Cake
- 2 cups A/P flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 4 eggs
- 1 ¾ cups sugar
- 1 cup vegetable oil
- 1 can pumpkin – 16oz.
Icing
- 6 ounces cream cheese – softened
- 5 â…“ tablespoons butter – softened
- 1 package confectioners sugar – 16 oz
- 4 tablespoon orange juice
Instructions
Cake
- Heat oven to 350 degrees
- Sift flour, baking powder, salt, cinnamon, ginger and nutmeg into a medium size bowl.
- Beat eggs in a large bowl with a hand mixer until frothy.
- Add sugar to eggs and beat for 2 minutes.
- Mix oil and pumpkin into liquid mixture and beat until well mixed.
- Add dry ingredients to wet, folding until moist – do not overmix.
- Pour into a greased and floured 9×13 baking pan.
- Bake for 30 – 40 minutes or until cake tests done – inserted cake tester or toothpick should come out clean.
- Let cool on wire rack to cool completely before icing.
Icing
- Beat cream cheese and butter in bowl with hand mixer until light and fluffy.
- Slowly beat in confectioners sugar and orange juice for about 1 and half minutes.
- Spread over cake and cut into squares.
Want more?
Then grab my Ebook!
1 Week of Family Favorite Menus
7 menus, 29 recipes, 41 pages, tons of tips!
Ideas, recipes, and strategies to make easy meals loaded with flavor. Each of these recipes is affordable and simple to prepare using common ingredients.
Subscribe So You Never Miss A Menu
FREE Email Bonus: Get ready for your tastiest fall ever
I made this in cupcake version for an outdoor fall gathering in our neighborhood, and they were a hit! I got 17 cupcakes from the recipe and baked them for 30 minutes.
Hey there Judy!
Wow! I like the way you think, making this recipe into cupcakes was a wonderful idea, they’re the perfect sweet treat for a Fall party! Thank you so much for your kind words and your phenomenal rating, I really appreciate your support! If you ever have any questions about a recipe, please don’t hesitate to reach out and ask!
~Donya
If you’re a pumpkin spice lover then this is a MUST-make recipe! Thank you so much for our newest family favorite dessert!
Hey there William!
Thank you so much for your kind words and this fantastic rating, I am thrilled to hear that y’all enjoyed this recipe! If you’re a pumpkin spice lover then you should definitely check out my Pumpkin Crinkle Cookie recipe, they’re soft, warm and the flavors taste like Fall with every bite! Let me know if you ever have any questions about a recipe, I’m always happy to help!
~Donya
What temperature do you bake the cake at?
Great recipe! and really nice happy blog! Love your photos. So glad you joined us on on Foodie Friday Link Party. As a co-host, I want you to know that I pin, like, Google+ and twitter your link. Thanks for participating. I would love you to drop by my site at http://www.kneadedcreations. I look forward to reading your comments. Deb @ Kneaded Creations
Yum! These look perfect! Simple and delicious! I can't wait to try these. Pinned!
Thanks Shannon! I hope you love them…we sure do. Have a wonderful weekend.
xo,
~Donya
I have harvested 100+ lbs of pumpkins already out of my little pumpkin patch, so I'm always looking for new pumpkin recipes. This one's going on the list!
Awesome! Thanks for stopping by Andi. Let me know what you do with all those pumpkins…that is one big load! Have a wonderful weekend.
~Donya