Pumpkin Snack Cake with Silky Cream Cheese Frosting (One Bowl)

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This One-Bowl Pumpkin Snack Cake is the perfect October and November dessert! It’s fragrant with fall spices, and deliciously moist thanks to pumpkin puree and extra-virgin olive oil.

Make this pumpkin snack cake for a Halloween or Thanksgiving party or as a sweet afternoon treat to serve with coffee or tea. No one can get enough of the silky cream cheese frosting!

It comes together quickly, just a matter of whisking the wet ingredients and then adding the dry ones. And you can use either an 8×8 or 9×9 square baking pan. The latter will just yield a slightly shorter cake.

Make sure to use pumpkin puree and not pumpkin pie filling. Unlike pumpkin puree, pumpkin pie filling is sweetened. This cake is perfectly sweetened as is! If you like this One-Bowl Pumpkin Snacking Cake, you’ll love my Moist Apple Cake with Cinnamon Icing and my Lighter Pumpkin Cottage Cheese Cheesecake!

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One-Bowl Pumpkin Snack Cake

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5 from 1 vote

Servings: 9

Prep Time: 15 minutes mins

Cook Time: 38 minutes mins

Total Time: 1 hour hr

You'll love how easy this One-Bowl Pumpkin Snack Cake is to make — no mixer required!

Equipment

• 1 8×8 inch square baking dish
• 1 Large mixing bowl
• Wire rack

Ingredients 

US CustomaryMetric

• 1 cup pumpkin puree
• 1 cup brown sugar, packed
• ⅓ cup buttermilk (or plain yogurt)
• ⅓ cup olive oil
• 3 eggs
• 2 tsp vanilla extract
• 1½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• ¼ tsp ground cloves
• 1½ cups all-purpose flour

Silky Cream Cheese Frosting

• ½ cup cream cheese, room temp
• ½ cup heavy cream
• 2 tbsp honey or maple syrup
• ½ tsp vanilla extract

Instructions

• Preheat the oven to 350ºF. Grease an 8- by 8-inch square cake pan and line it with parchment paper (you can also use a 9- by 9-inch pan, but the cake will be a little shorter).
• In a large bowl, whisk together the pumpkin, sugar, buttermilk, olive oil, eggs, and vanilla until smooth. Whisk in the baking soda, cinnamon, nutmeg, cloves, and salt, then add the flour and stir until just combind and the batter is mostly lump free.
• Scape the batter into the prepared pan. Bake for 35 to 45 minutes, until set in the center and a toothpick tester comes out clean. (Start checking after 25 minutes if using a 9- by 9-inch pan.)
• Cool the cake completely before frosting.

Frosting:

• Using a hand mixer or stand mixer to beat the cream cheese until smooth. Gradually beat in the cream, until a smooth, spreadable frosting forms. Beat in the honey and vanilla. Spread the frosting over the cooled cake. Cut into squares and serve.

Notes

You may also like this Pumpkin Banana Bread

1. Keep leftovers loosely covered in the refrigerator for up to 5 days. 
2. To make gluten-free, use your favorite gluten-free flour blend. 
3. You can substitute canned sweet potato or butternut squash puree for the pumpkin puree. 
4. Use any neutral oil like avocado oil or melted coconut oil or melted BUTTER!

Nutrition

Calories: 383kcal | Carbohydrates: 48g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 394mg | Potassium: 178mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4695IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg

Author: Stella Drivas