It’s officially fall and we’re craving all the cozy desserts! This Pumpkin Snack Cake is spiced with warm cinnamon, spicy ginger, nutmeg (freshly grated, always!) and cloves and topped with the creamiest sweet and salty caramel cream cheese frosting. Easy and delicious, you’ll be making this recipe all season long.
Pumpkin Snack Cake
Salted Caramel Cream Cheese Frosting
Preheat oven to 350°F. Grease and line a 9-inch square baking pan with parchment paper.
For the pumpkin snack cake, in a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
In a large bowl, combine the butter and brown sugar and cream together using a hand mixer, about 1 minute. Add the egg and whisk for another 1 minute. Add the pumpkin puree and vanilla extract and whisk one last time to combine.
Add dry ingredients in 3 batches, alternating with the buttermilk starting and ending with the dry. Scrape down the sides of the bowl as needed, make sure not to over mix.
Transfer the batter to the prepared pan, smooth out the top and bake for 40 to 50 minutes until a toothpick, when inserted, comes out clean. Let cool in the pan for at least 15 minutes then run a knife around the edges to loosen the cake, remove the parchment and let cool completely on a wire rack.
To make the frosting, in a large bowl, combine the cream cheese and butter and whisk until smooth, about 1 minute. Add in the salted caramel and whisk to combine. Add the icing sugar and salt and beat until fluffy and smooth, about 1-2 minutes.
To assemble, spread the cream cheese frosting overtop of the cake. Use the back of a spoon to create swirls.
Scatter a few dollops of caramel on top and with the back of a spoon, work the caramel into the frosting.
Cut into 12 equal squares and enjoy.