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 cake is an easy dessert to whip up anytime you are craving that pumpkin spice flavor. With pure pumpkin 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. This pumpkin spice snack cake can be made in under an hour and is as easy to make as it is delicious.
Snack Cake Ingredients
Pure Pumpkin:Â Be sure you are using Pure Pumpkin (formerly known as pumpkin puree), not pumpkin pie filling for this recipe. Pure pumpkin is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. We are adding our own seasoning and sweetness to the filling.
Pumpkin Pie Spice: If you don’t have any on hand, make your own homemade pumpkin pie spice for all of your Fall recipes, including this one!
How to Store
This cake will last up to three days at room temperature stored in an airtight container. You can also store this in an airtight container in the refrigerator for up to a week. To freeze this cake, just make sure to use an airtight, freezer-safe container that is labeled and dated. If stored properly, the cake should last up to three months in the freezer.
Pumpkin Spice Snack Cake
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1¾ cups (350 g) light brown sugar, packed
- ½ cup (122.5 g) pure pumpkin
- 3 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 2½ cups (285 g) all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (170 g) white chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper. Set aside.
- In a large bowl, combine the melted butter, brown sugar, and pumpkin.
- 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, pumpkin pie spice, baking powder, and salt.
- Add the dry mixture to the wet mixture and stir 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.
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I went a little farther and browned the butter. Also roasted some pecans since I didn’t have white chocolate chips.
Love it
Wow you are really amazing thanks dear
This looks so yum! Do you dip and sweep your flour or spoon and level? Do you make this by hand or use a mixer? I’ll leave out the chips since I’m lactose intolerant. Any other changes i should make if I’m leaving out the chips? And seems i don’t need to grease the parchment? Finally, how long do these last room temperature? Would you cut into pieces and put in an airtight container, or just cover the full cake with Saran Wrap and cut as you go? Sorry for all the questions! Thanks so much!
Forgot to ask can I use the toothpick test to check when it’s done? Thanks!