Pumpkin Spice Snack Cake with Cream Cheese Glaze
A soft, moist pumpkin cake warmed with cinnamon, ginger, and nutmeg, baked in a simple square pan and finished with a tangy cream cheese drizzle. It's an easy fall treat for after dinner or a lunchbox.
1 hr
1 batch of 9
Ingredients
- 1 cup All-Purpose Flour
- 2 ounces Cream Cheese
- 2 Eggs
- 2 tablespoons Milk
- ½ cup Powdered Sugar
- 1 cup Pumpkin Puree
- 1 ½ teaspoons Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Vanilla Extract
- ¼ cup Vegetable Oil
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¾ cup Light Brown Sugar
- ¼ teaspoon Salt
Directions
- Heat the oven to 350°F. Grease an 8x8-inch baking pan and line it with parchment paper.
- In a medium bowl, whisk together 1 cup flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp salt.
- In a large bowl, whisk 1 cup pumpkin puree, 3/4 cup brown sugar, 2 Eggs, 1/4 cup oil, and 1 tsp vanilla until smooth.
- Fold the dry ingredients into the pumpkin mixture until no dry streaks remain. Don't overmix.
- Spread the batter evenly in the pan. Bake for 28 to 32 minutes, until a toothpick in the center comes out clean.
- Let the cake cool in the pan for at least 20 minutes.
- To make the glaze, beat 2 oz cream cheese until smooth, then beat in 1/2 cup powdered sugar. Add the milk 1 tablespoon at a time until the glaze drizzles easily, then stir in 1/4 tsp vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
