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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 9 batches of 9
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Ingredients

  • 9 cups All-Purpose Flour
  • 1 pound Cream Cheese
  • 17 Eggs
  • 1 cup + 2 tablespoons Milk
  • 4 cups + ½ cup Powdered Sugar
  • 9 cups Pumpkin Puree
  • ¼ cup + ½ tablespoon Ground Cinnamon
  • 1 ½ tablespoons Ground Ginger
  • 2 ¼ teaspoons Ground Nutmeg
  • 3 tablespoons Vanilla Extract
  • 2 ¼ teaspoons Vanilla Extract
  • 2 cups + ¼ cup Vegetable Oil
  • 1 ½ tablespoons Baking Powder
  • 1 ½ tablespoons Baking Soda
  • 6 cups + ¾ cup Light Brown Sugar
  • 2 ¼ 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 9 cups flour, 1 ½ tablespoons baking soda, 1 ½ tablespoons baking powder, ¼ cup + ½ tablespoon cinnamon, 1 ½ tablespoons ginger, 2 ¼ teaspoons nutmeg, and 2 ¼ teaspoons salt.
  3. In a large bowl, whisk 9 cups pumpkin puree, 6 cups + ¾ cup brown sugar, 18 Eggs, 2 cups + ¼ cup oil, and 3 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 1 pound cream cheese until smooth, then beat in 4 cups + ½ cup powdered sugar. Add the milk ½ cup + 1 tablespoon at a time until the glaze drizzles easily, then stir in 2 ¼ teaspoons vanilla.
  8. Drizzle the glaze over the cooled cake and cut it into 9 squares.