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Pumpkin Snack Cake with Salted Caramel Cream Cheese Frosting is the Ultimate Fall Treat

Pumpkin Snack Cake with Salted Caramel Cream Cheese Frosting
Prep Time
15 min
Cook Time
50 min
Yields
12 servings

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.

Related: This Apple Cider Coffee Cake is the Comforting Recipe You Need

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ingredients

Pumpkin Snack Cake

2
cups all-purpose flour
1 ½
tsp baking powder
½
tsp baking soda
1
tsp ground cinnamon
½
tsp ground ginger
¼
tsp ground nutmeg
tsp ground cloves
½
tsp salt
½
cup unsalted butter, room temp
¾
cup dark brown sugar
1
large egg
1
cup pumpkin puree
1
tsp vanilla extract
¾
cup buttermilk, room temp

Salted Caramel Cream Cheese Frosting

4
oz cream cheese, room temperature
2
Tbsp unsalted butter, room temperature
¼
cup store bought salted caramel sauce, plus more for the top
2 ½
cups icing sugar
1
pinch salt
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directions

Ingredients for Pumpkin Snack Cake with Salted Caramel Cream Cheese Frosting
Step 1

Preheat oven to 350°F. Grease and line a 9-inch square baking pan with parchment paper.

Step 2

For the pumpkin snack cake, in a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Pumpkin snack cake batter in a baking dish
Step 6

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.

Salted Caramel Cream Cheese Frosting being whipped in a bowl
Step 7

To assemble, spread the cream cheese frosting overtop of the cake. Use the back of a spoon to create swirls.

Pumpkin Snack Cake with Salted Caramel Cream Cheese Frosting
Step 8

Scatter a few dollops of caramel on top and with the back of a spoon, work the caramel into the frosting.

Pumpkin Snack Cake with Salted Caramel Cream Cheese Frosting dolloped with salted caramel
Step 9

Cut into 12 equal squares and enjoy.

Pumpkin Snack Cake with Salted Caramel Cream Cheese Frosting cut into 12 squares

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