This Pumpkin Snack Cake is packed full of fall flavors, and topped with a easy cream cheese cinnamon-dusted frosting!
Is it fall weather in your neck of the woods yet? Here in the midwest, we’re finally getting some cooler days – while we were still in the 90’s at the beginning of the week, the high tomorrow is forecasted to be 58 degrees, with rain. That’s perfect fall baking weather, if you ask me. Especially when that baking involves pumpkin.
I swiped this pumpkin snack cake recipe from my grandma’s recipe box, although I think it’s a pretty standard/popular pumpkin cake recipe. Popular because it’s super easy to make and so soft and cinnamon-spicy good. Topped with an cream cheese frosting and dusted with just a bit more cinnamon, fall doesn’t get much better than this.
I always know a recipe is a winner when Doodle scarfs it down and asks for more – although who wouldn’t want more pumpkin snack cake is beyond me. 😉
Bonus? It’s a super easy recipe that mixes up in just a few minutes – it really doesn’t take much more work than opening a box mix. I love homemade recipes that don’t require a lot of extra elbow grease on my part. I don’t have a lot of extra time for baking and I’d really rather be eating cake than making it. With this recipe, I have the best of both worlds.
And when you spread an easy cream cheese frosting over the top of this, well…all seems right with the world. 😉
Grandma’s Pumpkin Snack Cake
2 cups flour
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
4 eggs, lightly beaten
2 cups white sugar
1 cup vegetable oil
15-ounce can pumpkin
For the Frosting:
3 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Preheat oven to 350 F and spray a 9×13 pan with non-stick cooking spray.
In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda.
In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
Spread batter into pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.
To make the frosting, beat the cream cheese with an electric mixer until smooth. Add in the sugar and milk and mix at low speed until combined. Stir in the vanilla and mix again. Spread over cooled bars. Dust lightly with cinnamon, if desired.