Name: Pumpkin Snack Cake
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/2 cup brown sugar; 1/4 cup all-purpose flour; 1 teaspoon ground cinnamon; 3 tablespoons melted butter; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 tablespoon pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 cup canned pumpkin puree (not pumpkin pie filling); 1/2 cup oil (vegetable or canola); 1/2 cup sour cream; 2 whole eggs (slightly beaten ); 1/2 cup powdered sugar; 2 tablespoons heavy whipping cream or milk; dash of cinnamon

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Pumpkin Snack Cake makes the best Fall breakfast, snack or dessert! This moist pumpkin cake is layered with a streusel filling, warm spices, and topped with an icing. This cake is thick, super moist, tender, and decadent!

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Pumpkin Snack Cake

If you’re a pumpkin lover and love pumpkin season like me, you’ll love this Pumpkin Snack Cake that’s loaded with fresh pumpkin flavor and the flavors of Fall. It’s incredibly moist and this easy recipe takes less than an hour to whip up.

This Pumpkin Snack Cake is also a Pumpkin Coffee Cake because you can eat or snack on it all day long. It makes the perfect Fall dessert, breakfast, brunch, after school snack, or any time you’re in the mood for a pumpkin treat.

The thickness of this simple cake is insane and will make all your pumpkin cake dreams come true. The tender textures and layers of streusel make this cake remarkable and you’ll want to make a double batch because you won’t be able to stop eating it!

If you love this pumpkin dessert, try my Pumpkin Banana Bread Bars!

Why You’ll Love This Recipe

This snack cake is extra fluffy, moist, and dreamy.

It’s perfect for Fall parties, a Thanksgiving dessert, special occasions, or anytime you’re craving a pumpkin dessert or snack.

We pack in just the right amount of warm Fall spices and pumpkin flavor.

Layered with streusel in the middle and on top so it’s extra decadent.

Enjoy this snack cake as a Fall breakfast treat, dessert, or snack!

key ingredients

All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Baking soda and baking powder: Used as a leavening to help make the cake extra fluffy.
Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness.
Canned pure pumpkin: The key ingredient! Adds extra moisture and pumpkin flavor. We can’t make this recipe without it! (you can use the leftover pumpkin purée from this Pumpkin Cream Cheese Swirl Muffin recipe). Be sure NOT to use pumpkin pie filling as it will completely change the recipe.
Eggs: You’ll need two whole large eggs at room temperature.
Spices: We use both pumpkin pie spice and cinnamon to add warm flavors.
Oil: Adds moisture to help make this snack cake extra tender and soft.
Sour cream: Adds richness, flavor and moisture. It will help to create a fine crumb. You could use plain Greek yogurt as an alternative.

Iced pumpkin coffee cake with nuts on top.

How to make a pumpkin coffee cake

Make the streusel topping: Add all of the streusel ingredients together in a small bowl and mix together until combined. The mixture should have the same consistency as sand. Set aside.

Whisk dry ingredients together: Preheat oven to 350 degrees F and spray a 8 1/2 x 11 or 9 x 13 inch square baking dish with non-stick spray. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and sugars together.

Make pumpkin mixture: In a medium bowl, mix together the pumpkin puree, oil, sour cream, and eggs until smooth.

Add wet ingredients to dry ingredients: Make a well into the center of the flour mixture and pour in the pumpkin mixture. Stir until combined but be sure not to over-mix.

Assemble snack cake: Pour half of the cake batter into the prepared pan, then sprinkle half of the streusel mixture evenly on top, then repeat with remaining mixture and streusel.

Bake: Bake for 35 minutes or until a toothpick inserted comes out clean. While the cake bakes, make the icing by whisking all of the ingredients together in a bowl until smooth.

Top with icing, slice, and enjoy: Let the pumpkin snack cake cool for a few minutes and then drizzle the icing on top of the cake. Slice into 16 small squares or 9 large squares. Enjoy!

recipe tips

Make sure all the ingredients are at room temperature. This will ensure a smooth and velvety batter and the ingredients will incorporate easily.
Add crunch: Add a handful of your favorite mixed nuts to add a nutty flavor and crunchy texture to the pumpkin mixture. Pecans, almonds, walnuts, and hazelnuts are great options.
Pumpkin chocolate chip snack cake: Add a handful of chocolate chips to to the cake batter or to the streusel to add a chocolate twist.
Maple twist: Add maple syrup to the icing or cake batter to add even more Fall flavors.

Stack of Pumpkin coffee cake with a cinnamon stick.

FAQ

Do I have to add a streusel topping?

You do not have to add the streusel! This cake is delicious without it if you wanted it to be less sweet and simple. Other topping options are whipped cream, dusting the top with powdered sugar or icing it with a cream cheese frosting or vanilla frosting.

What goes with this Pumpkin Snack Cake?

Enjoy it with a cup of coffee, hot tea, or pumpkin spice latte in the morning or serve it as a delicious Fall dessert with a scoop of vanilla ice cream on top. Of course..since this is a snack cake, you can eat it any time of the day ;).

leftovers & Storage

Since this cake has so much moisture from the pumpkin purée, it is best to store in a cool area for 2 days. Make sure it’s stored at room temperature to keep them safe. Cover the pan with plastic wrap or transfer to an airtight container.

After 2 days, store for another 2-3 days in the refrigerator. If you want to heat it, simply place them in the microwave to get warm for a few seconds.

Freeze: You can freeze cake by placing plastic wrap on the cake or wrap individual slices and place in a heavy-duty ziplock bag. Freeze for up to 3 months.

Defrost: To defrost, let the cake thaw completely before frosting. Place cake in the refrigerator to sit overnight or sit out in the counter for at least 3 hours.