This irresistible Pumpkin Snack Cake with Brown Butter Frosting is a tender, single-layer treat bursting with cozy fall flavor. Baked in a jelly roll pan for the perfect cake-like bar texture, it’s topped with a luscious layer of rich, nutty browned butter frosting. Perfect for potlucks, holiday gatherings, or anytime you crave an easy fall dessert that tastes like autumn in every bite.

Easy Pumpkin Snack Cake Recipe

The season of all things pumpkin never comes around fast enough for me! While pumpkin is often associated with fall and Thanksgiving in the U.S., it’s a flavor worth enjoying all year long. From a streusel-topped Pumpkin Muffin with your morning coffee to a cozy homemade Pumpkin Spice Latte, there’s no shortage of delicious ways to savor pumpkin anytime.

This moist, single-layer moist pumpkin cake is perfectly sized for slicing into snackable bars, hence the name. Topped with a rich, velvety brown butter frosting, it’s an irresistible fall treat that takes simple pumpkin cake to the next level.

Checkout this quick list of ingredients you’ll need to make this homemade Pumpkin Snack Cake Recipe: (Scroll down for full printable recipe card.)

Flour – All purpose flour form the base of the pumpkin cake batter.
Leavening – Baking powder, baking soda and salt give lift to the batter.
Pumpkin – Canned pumpkin puree gives the cake its signature flavor.
Sugar – Granulated sugar and light brown sugar for sweetness.
Spice – Pumpkin pie spice is a blend of warm spices that give fall desserts their cozy autumn flavors.
Flavoring – Vanilla extract for creamy floral notes.
Whole Eggs – Large eggs stabilize the batter.
Oil – Vegetable oil adds moisture to the cake.
Garnish – Toasted pecans to garnish the top adds crunch and texture.
Browned Butter Frosting – Butter, powdered sugar, half and half plus vanilla extract.

How to Make the Best Pumpkin Snack Cake Recipe

I love this pumpkin snack cake in particular, because this recipe makes enough to feed a hungry crowd, yet comes together so incredibly easy. The amazing taste of the browned butter frosting has a nutty edge that makes it so appealing. You can’t beat homemade-from-scratch seasonal goodness like this delectable pumpkin cake plus, it feeds a crowd making it a potluck favorite.

Heat Oven and Prepare the Pan – Preheat the oven to 350°F and spritz a jelly roll pan with baking spray. Set aside.
Sift Dry Ingredients – Use a whisk to sift together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda and salt in a medium bowl.
Wet Ingredients – Whisk together the pumpkin puree, eggs, oil and vanilla in a large bowl.
Combine – Using an electric mixer on low speedy add the dry ingredients to the pumpkin mixture.
Transfer to Pan – Pour cake batter into the pan.
Oven – Bake per the recipe until a toothpick inserted into the center comes back clean. Cool completely in the pan on a wire rack.
Make Browned Butter Frosting – Melt butter over low heat butter. Cook until the butter turns light golden brown (amber) in color, stirring occasionally. Once browned, remove from the heat. Set aside to cool slightly.
Confectioners’ Sugar – Add powdered sugar, half and half and vanilla to a medium size mixing bowl. Using an electric mixer gradually add the browned butter, beating until fluffy and smooth.
Spread Icing on Cake – Frost the cooled cake. Sprinkle with toasted pecans or walnuts.

Kitchen Equipment to Make Pumpkin Snack Cake

Jelly roll pan.
Stand mixer or hand mixer.
Balloon whisk to sift the dry ingredients.
Large bowl and medium bowl.
Small saucepan.
Measuring cups, tablespoons, teaspoons.
Icing spatula and wire rack.

Recipe Variations, Tips and Substitutions

Pumpkin – This cake recipe uses canned 100% pumpkin puree, not pumpkin pie filling. This cake could be adapted using mashed sweet potato.
Spice – Pumpkin pie spice contains ground cinnamon, nutmeg, ground ginger, allspice and cloves. You can easily make your own for this cake recipe. Substitute using 2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves or 1/8 teaspoon allspice.
Sugar – You could use dark brown sugar for a stronger molasses flavor.
What is Browned Butter? To make browned butter, you’re actually toasting the milk solids in the butter. It adds such a depth of flavor and richness to the frosting flavor overall. It’s worth the small amount of effort to make.
Frosting Variation – You can frost this pumpkin snack cake with a classic cream cheese frosting.
Chocolate Chips – You could add 1 cup of semi sweet chocolate chips to the batter.
Nuts – You can garnish the top of the cake using chopped pecans or walnuts.
Homemade Pumpkin Puree recipe here.

Storage and Leftovers

Make-Ahead Tip – This cake can be made up to 2 days in advance and stored chilled until serving.
Leftovers – Store leftover Pumpkin Snack Cake covered with aluminum foil or in an airtight container chilled in the refrigerator for up to 5 days.
Freeze – You can freeze Pumpkin Snack Cake for up to 2 months. Thaw in the fridge and enjoy!

More Southern Style Pumpkin Recipes to Make

Whether you’re baking for fall or in the mood for holiday worthy treats, you may like to try these other pumpkin recipes:

Single layer Pumpkin Spice Butter Cake is topped with whipped cream and drizzled with a bourbon praline sauce.
Start your morning with Pumpkin French Toast drizzle with maple syrup.
Pumpkin Cheesecake Parfaits with a pecan crunch layer that’s to die for.
No Bake Pumpkin Spice Cheesecake Pie that requires no cooking at all.
Pumpkin Spice Cream Cheese Pound Cake is a seasonal pound cake twist on classic pound cake.
These Mini Pumpkin Pies are ideal for single serving holiday dessert options.
Easy Pumpkin Muffins from Celebrating Sweets.

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