Pumpkin Snack Cake

Serves: 6-8

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A pumpkin cake is the perfect dessert for fall and winter. This recipe is a simple, single-layer cake you can whip up in a flash. It is moist and filled with those spices we love this time of year: cinnamon, ginger and cloves. The cream cheese frosting is light and delicious. If you like pumpkin, you’ll like this. Enjoy!


1 15 oz. can pumpkin
2 eggs
1tsp. vanilla
1/2 cup oil
2 cups all-purpose flour
1 cup sugar
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Ingredients (for frosting):
4 oz. cream cheese, softened
3 tbl. butter, softened (no substitute)
1 tsp. milk
1 cup powdered sugar
1 cup chopped walnuts (optional)


pan. In a large bowl, whisk together all dry ingredients. Set aside. Using a stand mixer (a hand mixer can be used), combine the pumpkin, eggs, vanilla and oil on medium speed for approximately 3-4 minutes until mixture is light and fluffy. Pour mixture into dry ingredients and stir until just combined. Pour into prepared pan and bake 30 – 35 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely before frosting.

Frosting Directions:

Combine the cream cheese and butter in a large bowl with stand or electric mixer at medium speed until smooth, approximately 2-3 minutes. At low speed, slowly add sugar, beating until combined, approximately 2-3 minutes. Add vanilla and milk. Frost cake, top with walnuts and serve. Keep uneaten cake in refrigerator for up to 3 days.


Pumpkin Snack Cake

Tekla Thornton

Aging Tree’s resident foodie.

This recipe was featured in Aging Tree Illustrated published November 1, 2015

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