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
2 batches of 9
Ingredients
- 2 cups All-Purpose Flour
- 4 ounces Cream Cheese
- 4 Eggs
- ¼ cup Milk
- 1 cup Powdered Sugar
- 2 cups Pumpkin Puree
- 1 tablespoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground Nutmeg
- 2 teaspoons Vanilla Extract
- ½ teaspoon Vanilla Extract
- ½ cup Vegetable Oil
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 ½ cups Light Brown Sugar
- ½ 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 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ½ teaspoon salt.
- In a large bowl, whisk 2 cups pumpkin puree, 1 ½ cups brown sugar, 4 Eggs, ½ cup oil, and 2 teaspoons 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 4 ounces cream cheese until smooth, then beat in 1 cup powdered sugar. Add the milk 2 tablespoons at a time until the glaze drizzles easily, then stir in ½ teaspoon vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
