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Pumpkin Spice Snack Cake with Cream Cheese Glaze
Dessert

Pumpkin Spice Snack Cake with Cream Cheese Glaze

Credit: myDinnerPlan

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 4 batches of 9
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Ingredients

  • 4 cups All-Purpose Flour
  • 8 ounces Cream Cheese
  • 8 Eggs
  • ½ cup Milk
  • 2 cups Powdered Sugar
  • 4 cups Pumpkin Puree
  • 2 tablespoons Ground Cinnamon
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Ground Nutmeg
  • 1 ½ tablespoons Vanilla Extract
  • 1 teaspoon Vanilla Extract
  • 1 cup Vegetable Oil
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • 3 cups Light Brown Sugar
  • 1 teaspoon Salt

Directions

  1. Heat the oven to 350°F. Grease an 8x8-inch baking pan and line it with parchment paper.
  2. In a medium bowl, whisk together 4 cups flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 2 tablespoons cinnamon, 2 teaspoons ginger, 1 teaspoon nutmeg, and 1 teaspoon salt.
  3. In a large bowl, whisk 4 cups pumpkin puree, 3 cups brown sugar, 8 Eggs, 1 cup oil, and 1 ½ tablespoons vanilla until smooth.
  4. Fold the dry ingredients into the pumpkin mixture until no dry streaks remain. Don't overmix.
  5. Spread the batter evenly in the pan. Bake for 28 to 32 minutes, until a toothpick in the center comes out clean.
  6. Let the cake cool in the pan for at least 20 minutes.
  7. To make the glaze, beat ½ pound cream cheese until smooth, then beat in 2 cups powdered sugar. Add the milk ¼ cup at a time until the glaze drizzles easily, then stir in 1 teaspoon vanilla.
  8. Drizzle the glaze over the cooled cake and cut it into 9 squares.