Pumpkin Spice Snack Cake is a dense and moist snack cake that is easy to make and full of everybody’s favorite fall pumpkin spice flavor! Try my Pumpkin Earthquake Cake for another dessert bursting with pumpkin taste.
Pumpkin Spice Snack Cake
This snack cake is an easy dessert to whip up anytime you are craving that pumpkin spice flavor. With pumpkin puree and pumpkin pie spice, you are sure to get a pumpkin taste in every bite. And, the added white chocolate chips make this one-layer cake just a bit more special.
Snack Cake Recipe
This pumpkin spice snack cake can be made in under an hour and is as easy to make as it is delicious.
Ingredients (full recipe below)
- Unsalted butter
- Light brown sugar
- Canned pumpkin puree
- Vanilla extract
- All-purpose flour
- Baking powder
- Pumpkin pie spice–Make your own homemade pumpkin pie spice for this recipe!
- White chocolate chips
How to Make Pumpkin Spice Snack Cake
A snack cake is an easy to make, one layer cake generally baked in a round or square pan. I prefer a 9×9-inch baking dish for this snack cake recipe. Plus you can bake it as instructed for a more cake-like dessert. Or, if you lessen the baking time by a few minutes, you will have a flatter, more ooey-gooey dessert.
To make the snack cake, line the baking dish with parchment paper and preheat the oven to 350°F. Next, in a large bowl, combine the melted butter, brown sugar, and pumpkin puree. Then, add the eggs, one at a time, until fully incorporated, and add the vanilla.
In a separate bowl, whisk together the flour cornstarch, baking powder, pumpkin pie spice, and salt. Gradually stir the flour mixture into the butter and egg mixture until combined. Finally, stir in the white chocolate chips. (If you are not a fan of white chocolate chips, you can certainly leave them out.)
To bake the cake, spread the batter into the lined dish and bake for about 40 minutes. This baking time will give you a more cake-like snack cake. If you want an ooey-gooey cake, reduce the cooking time by 5-8 minutes. Allow the cake to cool before cutting and serving.
Looking for More Cake Recipes?
Snack Cake with Salted Caramel Frosting
- 1 cup (2 sticks or 227g) unsalted butter, melted
- 1 3/4 cups (350g) brown sugar, tightly packed
- 1/2 cup canned pumpkin puree
- 3 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups (285g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 cup white chocolate chips
Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper (or lightly grease and flour).
In a large bowl, combine the melted butter, brown sugar, and pumpkin puree.
Add the eggs, one at a time, stirring well after each addition.
Stir in the vanilla extract.
In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, pumpkin pie spice, and salt.
Gradually stir the flour mixture into the butter and egg mixture until completely combined.
Stir in the white chocolate chips.
Spread the batter evenly into the prepared pan. Bake for 40 minutes, or until the edges just begin to turn golden brown. (For an ooey-gooey cake, reduce the bake time by 5-8 minutes.)
Allow to cool before cutting and serving.