This moist and flavorful Pumpkin Snack Cake is a delightful treat perfect for any time of the year, though it shines in the fall when pumpkin season is in full swing. The cake is soft, tender, and spiced with warm autumn flavors like cinnamon, nutmeg, and ginger, making it ideal for cozying up with a cup of tea or coffee. Simple to prepare and quick to bake, this snack cake is wonderful for both casual gatherings and sweet cravings throughout the week. The subtle sweetness and rich pumpkin flavor make it a delicious, wholesome snack that’s great for sharing.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup milk
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.
Enjoy this Pumpkin Snack Cake on its own or with a dollop of whipped cream for a little extra indulgence!
