Pumpkin Snack Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword pumpkin-snack cake, pumpkin-snack-cake-recipe

Prep Time 25

Cook Time 25

Cooling time 2

Total Time 2 50

Servings servings

Calories 276kcal

Author Melissa Sperka

Ingredients

2 cup all-purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar or dark brown sugar
2 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 15-oz can pumpkin puree
4 large eggs
1 cup vegetable oil
2 tsp vanilla extract
Brown Butter Frosting:
3/4 cup salted butter
32 oz powdered sugar
1/3 cup half and half plus additional as needed
2 tsp pure vanilla
1 cup toasted chopped pecans or walnuts

Instructions

Preheat the oven to 350°F and spritz a 15x10x1 1/2-inch jelly roll pan with baking spray. Set aside.
In a medium size mixing bowl use a whisk to sift together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda and salt. (Tip: A wire whisk works perfectly)
In a separate large mixing bowl, whisk together the pumpkin puree, eggs, oil and vanilla.
Using an electric mixer on low gradually add the dry ingredients to the wet ingredients. Mix until fully moistened and the batter is creamy.
Pour batter evenly into the prepared pan. Bounce on the counter to release trapped air.
Bake for 25 minutes or until a toothpick or cake tester inserted into the center comes back clean. Cool to room temperature in the pan on a wire rack.
Brown Butter Frosting: In a heavy bottomed saucepan over low heat, melt the butter. Cook for 10 minutes or until the butter turns light golden brown (amber) in color, stirring occasionally. The butter will bubble and froth.
Once browned, remove from the heat. Set aside to cool slightly.
Add the powdered sugar, half and half and vanilla to a medium size mixing bowl. Using an electric mixer on low speed gradually add the browned butter. After all is added, increase the speed of the mixer and beat until fluffy and smooth. Add additional half and half in 1 Tbsp increments if needed, until it reaches spreading consistency.
Frost the cooled cake. Sprinkle with 1 cup toasted pecans or walnuts if desired.
Store chilled.
Toasted Pecans: To toast the nuts, place 1 cup chopped nuts in a single layer on a baking sheet. Toast in a 350°F oven for 6-8 minutes. Cool completely before sprinkling on top of the cake.

Notes

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.

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