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Best Pumpkin Snack Cake with Easy Maple Cream Cheese Frosting

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This incredibly moist and tender pumpkin snack cake is topped with a rich, tangy maple cream cheese frosting. It’s simple enough for a weekday treat yet impressive enough for fall gatherings, delivering deep autumn flavor in every bite.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon heavy cream (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  3. In a separate medium bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (do not overmix). Batter will be thick and slightly lumpy.
  5. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Edges should be golden and pulling away from pan.
  6. Cool in pan for 10 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before frosting.
  7. For frosting: Beat softened cream cheese and butter together until smooth. Add powdered sugar one cup at a time, beating on low. Add maple syrup and pinch of salt, then beat on medium-high for 2 minutes until light and fluffy. If too thick, add heavy cream 1 teaspoon at a time.
  8. Spread frosting evenly over cooled cake. Slice into squares and serve.

Notes

Do not overmix the batter. Use room temperature ingredients for best results. For a gluten-free version, substitute 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and plant-based butter. Store leftovers in an airtight container in the refrigerator for up to 5 days. The unfrosted cake can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin snack cake, maple cream cheese frosting, fall dessert, pumpkin cake, easy pumpkin recipe

Find it online: https://shimmersnack.com/best-pumpkin-snack-cake-with-easy-maple-cream-cheese-frosting/