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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 6 batches of 9
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Ingredients

  • 6 cups All-Purpose Flour
  • 12 ounces Cream Cheese
  • 11 Eggs
  • ¾ cup Milk
  • 3 cups Powdered Sugar
  • 6 cups Pumpkin Puree
  • 3 tablespoons Ground Cinnamon
  • 1 tablespoon Ground Ginger
  • 1 ½ teaspoons Ground Nutmeg
  • 2 tablespoons Vanilla Extract
  • 1 ½ teaspoons Vanilla Extract
  • 1 ½ cups Vegetable Oil
  • 1 tablespoon Baking Powder
  • 1 tablespoon Baking Soda
  • 4 cups + ½ cup Light Brown Sugar
  • 1 ½ teaspoons 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 6 cups flour, 1 tablespoon baking soda, 1 tablespoon baking powder, 3 tablespoons cinnamon, 1 tablespoon ginger, 1 ½ teaspoons nutmeg, and 1 ½ teaspoons salt.
  3. In a large bowl, whisk 6 cups pumpkin puree, 4 cups + ½ cup brown sugar, 12 Eggs, 1 ½ cups oil, and 2 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 ¾ pound cream cheese until smooth, then beat in 3 cups powdered sugar. Add the milk ¼ cup + 2 tablespoons at a time until the glaze drizzles easily, then stir in 1 ½ teaspoons vanilla.
  8. Drizzle the glaze over the cooled cake and cut it into 9 squares.