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PUMPKIN SNACK CAKE

Pumpkin snack cake


Teddy Approved

November 16, 2014

This pumpkin snack cake is three of my favorite things – unpretentious, versatile, and full of pumpkin.  If I’m having people over, I’ll make the traditional version listed below – company is always better with butter!  (And sugar…and cream cheese…).  The ratio of frosting to snack cake offers a decadence that means having one piece really can satisfy, whether you’re nibbling it just out of bed or when you’re about to get back in.  Plus, on this one I forego my usually unwavering commitment to mixing my own spices – pumpkin pie spice is a lovely little secret! – which means less time cooking, and more time enjoying.

So eat up!  Or, if like me you decided 3 pieces was the right quantity of deep-dish pizza to consume last night (and don’t get me started on the toppings…), or of course if you’re actually vegan, stir together the lighter version and toss it in the oven – either way, you’ll get the sweeter side of the gourd!

xx,

A

PUMPKIN SNACK CAKE

 

Ingredients for Snack Cake:

      1 15 oz. Can Pumpkin
        1 tsp. Vanilla Extract
          1 tbls. Pumpkin Pie Spice
            4 Eggs
              1 cup Coconut Oil, or oil of choice
                2 cups All Purpose Flour, or 1 cup Whole Wheat Flour with 1 cup White Flour
                  1 ¼  cups Sugar
                    2 tsp. Baking Soda
                      1 tsp. Baking Powder
                        ½ tsp. Salt

                       

                      Ingredients for Frosting:

                          ½ cup Butter – room temperature
                            ¼ cup Cream Cheese – room temperature
                              ½ cup Confectioner’s Sugar
                                ½ tsp. Vanilla Extract

                               

                              Directions:

                              Preheat oven to 350 degrees.

                              In a saucepan over medium heat, cook pumpkin and vanilla with pumpkin pie spice for five minutes.  Remove from heat and let cool for 10 minutes, while you prepare dry ingredients in a large bowl. Add oil and eggs to pumpkin mixture, and then pour it into the dry ingredients.  Mix well.

                              Pour into a greased 9×13 pan and bake for 30-35 minutes, until a toothpick comes out clean, then remove and let cool.

                              Beat butter and cream cheese for five minutes, add confectioners sugar, and beat for a few more minutes until smooth.  Then, stir in vanilla until fully combined.

                              When cool, cut into snack cakes and then slather on icing. A dash of cloves on top adds an extra kick!  Try not to eat them all in one sitting…

                              Total Cooking Time: 45 mins.

                              Serves: 12

                              PS:  Check out my Vegan Pumpkin Snack Cake as well!

  1. Nicole H

    September 15, 2016

    I made this today. Huge hit with my 12 year old twin boys! The cake is so moist and the icing is perfect! Will make again & again. Can't wait to have a piece with my coffee in the morning!

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