Pumpkin Snack Cake with Wheat Flour

Name: Pumpkin Snack Cake with Wheat Flour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup granulated sugar; 1 large egg; 2/3 cup pumpkin puree; 1/2 cup salted butter (melted); 1 cup whole wheat flour; 1 1/2 tsp baking powder; 2 tsp pumpkin pie spice; 1/4 cup softened butter; 4 oz plain cream cheese; 1 1/2 cups powdered sugar; 1 tsp vanilla extract

by Jessica Selensky on Nov 17, 2022 (updated Sep 24, 2024) 3 comments

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This Pumpkin Snack Cake with Wheat Flour is the ultimate pumpkin dessert! This cake is easy to make and topped with an incredibly smooth cream cheese frosting.

Pieces of Pumpkin Snack Cake topped with cream cheese frosting.

Ever stumble upon a random can of pumpkin puree that you bought in excess in case the stores ran out during the holiday season?

That’s what happened to me after Christmas and I figured, why not create a pumpkin snack cake that can be enjoyed all winter long!

These are one of the best pumpkin treats that you will come across all season! When you bite into the pumpkin snack cake, the texture is light and fluffy. And the flavor? it’s immaculate!

When the cake gets paired with the cream cheese frosting, it is absolute perfection.

The pumpkin spice flavor is strong without being too overpowering. It is the perfect treat on a cold, winter day.

Main Ingredients

Ingredients measured out in bowls to make Pumpkin Snack Cake.

What’s special about this Pumpkin Snack Cake?

It has a fluffy and moist cake texture but you can hold it in your hand without it falling apart
Filled with tons of pumpkin spice flavor without being overpowering
Topped with a rich and creamy cream cheese frosting that isn’t TOO sweet
Perfection in both taste and texture in every bite

What’s the difference between pumpkin pie filling and pumpkin puree?

Pumpkin puree is exactly what it says. It is pure pumpkin without an additives.

Pumpkin Pie Filling comes with pumpkin pie spice and sugar already mixed in.

You want to make sure you are using pure pumpkin so that the flavors and texture of this Pumpkin Snack Cake aren’t changed.

How to Make Pumpkin Snack Cake with Cream Cheese Frosting

Preheat the oven to 350 degrees F and line an 8×8 baking tray with parchment paper
In a large mixing bowl, add all of the wet ingredients and mix until combined
Gently fold in the dry ingredients to the wet ingredients until just combined
Transfer the batter to the baking pan
Spread out and smooth into an even layer
Bake in the oven for 28-32 minutes or until a toothpick comes out of the center clean
Remove from the oven and let the cake cool for 15 minutes before removing it from the pan
While the cake continues to cool, let’s make the cream cheese frosting
Using a hand mixer, combine the butter, cream cheese, powdered sugar and vanilla extract until smooth
The frosting shouldn’t be TOO sweet and thick enough in texture to hold up on it’s own
Once the cake is cooled, add the frosting
Slice and enjoy!

Wet ingredients in a bowl — Add the wet ingredients to a large mixing bowl

Wet ingredients combined in a bowl — Add the wet ingredients to a large mixing bowl

Ingredient Substitution Suggestions

Sugar substitution – you can replace the regular granulated sugar with monk fruit sweetener if preferred
Egg substitution – to make the recipe vegan/plant-based, replace the egg with a flax egg (See FAQ section on how to make a flax egg)
Butter substitutions – you may replace with vegan butter to cater to your personal preferences
Flour substitutions – substitute with regular all-purpose flour or all purpose gluten free flour at a 1:1 ratio. (NOTE: This recipe has not been tested with almond, coconut or oat flours.)

Frequently Asked Questions

Can I use regular all purpose flour for this recipe?

Yes! You can use regular all purpose flour in this recipe to replace the wheat flour at a 1:1 ratio.

I want to make a vegan version, how do I make a flax egg?

Combine 1 tbsp of ground flax seed with 2 tbsp of cold water (equal to 1 egg). Mix until combined and then let sit for 10 minutes before adding into the cake batter.

How long does it take to make the batter?

It takes less than 15 minutes to whip up this batter and it’s ready to go in the oven.

How do I know when the cake is done baking?

You know the cake is done baking when the edges are slightly golden and a toothpick comes out of the center clean.

Can I add mix-ins to the cake batter?

Yes! You can get creative with the mix-ins. Add chocolate chips, nuts and anything else you want to experiment with.

Most mix-ins will not change the final result of the pumpkin bars.

How do I store the leftovers of this pumpkin snack cake?

Store in an airtight container in the fridge for up to 5 days or a freezer safe container for up to 1 month.

Pumpkin Snack Cake topped with cream cheese frosting.

Slice of Pumpkin Snack Cake topped with cream cheese frosting.

5 stars (2 ratings)