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
3 batches of 9
Ingredients
- 3 cups All-Purpose Flour
- 6 ounces Cream Cheese
- 6 Eggs
- ¼ cup + 2 tablespoons Milk
- 1 ½ cups Powdered Sugar
- 3 cups Pumpkin Puree
- 1 ½ tablespoons Ground Cinnamon
- 1 ½ teaspoons Ground Ginger
- ¾ teaspoon Ground Nutmeg
- 1 tablespoon Vanilla Extract
- ¾ teaspoon Vanilla Extract
- ¾ cup Vegetable Oil
- 1 ½ teaspoons Baking Powder
- 1 ½ teaspoons Baking Soda
- 2 cups + ¼ cup Light Brown Sugar
- ¾ 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 3 cups flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 ½ tablespoons cinnamon, 1 ½ teaspoons ginger, ¾ teaspoon nutmeg, and ¾ teaspoon salt.
- In a large bowl, whisk 3 cups pumpkin puree, 2 cups + ¼ cup brown sugar, 6 Eggs, ¾ cup oil, and 1 tablespoon 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 6 ounces cream cheese until smooth, then beat in 1 ½ cups powdered sugar. Add the milk 3 tablespoons at a time until the glaze drizzles easily, then stir in ¾ teaspoon vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
