Little Pumpkin Snackin Cake
Delight in the warm, spiced flavors of fall with this Little Pumpkin Snackin' Cake, a charmingly simple treat that’s perfect for cozy afternoons or effortless entertaining. Made with real pumpkin puree and a fragrant blend of cinnamon, ginger, and nutmeg, this one-bowl wonder combines moist texture and aromatic sweetness in every bite. With just 15 minutes of prep and a quick bake time, it’s the ultimate easy pumpkin dessert for busy bakers. A light dusting of powdered sugar adds the perfect finishing touch, making it as pretty as it is delicious. Serve it as a mid-morning snack, a casual dessert, or a treat alongside coffee or tea—this pumpkin spice cake will quickly become a seasonal favorite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup brown sugar (light or dark)
- 0.75 cup pumpkin puree (not pumpkin pie filling)
- 0.25 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch square cake pan or line it with parchment paper.
In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Mix until evenly combined.
In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Mix just until combined; do not overmix.
Pour the batter into the prepared cake pan, smoothing the top with the back of a spoon or spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
Once cooled, dust the top with powdered sugar, if desired, before slicing into squares and serving.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 323.2 g | 118% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 214.5 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 176 mg | 14% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1032 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
