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Baking recipe · from the recipe book

Spiced Pumpkin Snack Cake with Cream Cheese Frosting

A moist, tender pumpkin cake warm with cinnamon, ginger and nutmeg, topped with a tangy, silky cream cheese frosting.

Spiced Pumpkin Snack Cake with Cream Cheese Frosting

Ingredients

  • 1¾ cups425 gPumpkin puree, canned
  • 2 cups250 gAll-purpose flour
  • ¾ cup150 gGranulated sugar
  • ½ cup packed100 gBrown sugarpacked
  • ½ cup110 gCanola oil
  • 3 large150 gEggsroom temperature
  • 1¾ tsp8 gBaking powder
  • 1⅛ tsp5 gBaking soda
  • ½ tsp3 gSalt
  • 2¼ tsp6 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • 2 tsp8 gVanilla extractdivided
  • ¾ cup170 gCream cheesesoftened
  • 3 tbsp45 gUnsalted buttersoftened
  • 1 cup120 gPowdered sugarsifted

Steps

  1. Set the cream cheese and butter out to soften. Preheat the oven to 350°F (175°C) and grease a 9x13-inch pan, lining the bottom with parchment.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and cloves.
  3. In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, canola oil, eggs and half of the vanilla extract until smooth.
  4. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain, then spread the batter evenly in the pan.
  5. Bake 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool the cake completely in the pan on a rack, about 1 hour.
  7. For the frosting, beat the softened cream cheese and butter until creamy, then beat in the powdered sugar and the remaining half of the vanilla extract until fluffy.
  8. Spread the frosting over the cooled cake, cut into 12 slices and keep leftovers in the fridge.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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