Pumpkin Snack Cake Is the Easiest Fall Dessert

When it comes to pumpkins—especially this time of year—I tend to be on the extremist side. Am I that person who keeps 15 cans of pumpkin in the pantry at all times? Absolutely. But that’s just because pumpkin season seems to be fleeting, so I want to incorporate every pumpkin-centric recipe I can. While I have my favorites, the list can always be added. Take, for example, this pumpkin snack cake.

We’ve written before about the magic of snack cakes . They’re easy to prepare and pop in the oven and can also be enjoyed as dessert and breakfast. So it only made sense to add pumpkin-themed snack cakes to my repertoire, especially with the busy holiday season right around the corner. This pumpkin snack cake is reminiscent of your go-to coffee cake, with a crunchy streusel and moist, spiced crumb. It’s all covered in a soft snow of powdered sugar. Trust me: you’ll want to do this as quickly as possible. (Or at least until pumpkin season ends.)

Ingredients for pumpkin snack cake

This recipe is super easy and makes great use of some pantry staples. This is the perfect weekend baking activity.

Oil. I used avocado oil, but this pairs perfectly with vegetable oil, olive oil, etc.

carbohydrate. The mix of brown and white sugar gives this pumpkin snack cake the perfect balance of sweetness without being overpowering. I’m committed to using as little sugar as possible, so I carefully chose the right amount for this recipe.

egg. Two eggs hold everything together.

pumpkin. We used a whole can of pumpkin in this recipe. There’s nothing worse than eating half a jar of puree left over, so throw it all in here.

spices. Cinnamon, ginger, cloves and nutmeg bring all the comforting flavors.

flour. Classic all-purpose flour serves as the base for our cake, sifted with baking soda and baking powder to get the right level of leavening.

How to Make the Perfect Streusel Topping

Intimidated by streusel? I heard it. I messed up a lot of bowls of streusel throughout my day. But let’s be honest, even the streusel is still delicious when it’s melted in the oven. However, if you want that signature crunchy top, here are a few things to keep in mind.

Let your butter cool. Because we use melted butter in the microwave to make the streusel, if the butter is too hot when the sugars are added, they will melt while mixing. Allowing the butter to cool ensures a perfect crumbly topping.

Do not over mix. Streusel is not like cake batter. You have to force yourself to stop mixing at some point. After adding the flour and sugar to the melted butter, mix the ingredients with your hands or a fork. Once it becomes cohesive, stay away from the streusel! Allowing the cream to hydrate with the flour creates wonderful little crumbles. The beauty of streusel is that it doesn’t have to look perfect. It should feel rustic and broken.

Serving and Storage Tips

When the cake comes out of the oven, let it cool completely before sprinkling it with powdered sugar, otherwise the sugar will melt. I like to cut it into cubes, but you’ll have more power if you just use a fork to do it.

For storage, I line a Tupperware container with parchment paper and place the cake inside. The cake will keep on the counter in an airtight container for a few days. To extend its shelf life, store leftovers in the refrigerator and microwave them to enjoy with your morning coffee.

More Pumpkin Recipes You’ll Love

When the holidays come around, I’m always looking for repeat recipes that bring in all the compliments during family meals and gatherings. There is no doubt that this Pumpkin Snack Cake recipe will become a tradition that will be passed down in my family. If you’re looking for more pumpkin-related recipes to spice up the season, these are the ones I have on repeat.

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