When it comes to pumpkins, especially this time of year, we lean towards the more maximalist side of things. Am I someone who always has 15 cans of pumpkin in my pantry? Absolutely. But since pumpkin season seems so fleeting, I want to include all pumpkin-centered recipes as much as possible. We have our favorites, but more may be added to the list all the time. This pumpkin snack cake is a perfect example.
I’ve written about the magic of snack cakes before. It’s easy to prepare, just bake in the oven, so you can enjoy it as a dessert or breakfast. So it made sense to add a pumpkin-themed snack cake to my repertoire, especially now that the busy holiday season is rapidly approaching. This pumpkin snack cake is reminiscent of a classic coffee cake. It features a crunchy streusel topping and a moist, spiced crumb. A soft snow of powdered sugar is falling. Please believe me. You’ll want to make this as soon as possible. (At least before pumpkin season ends.)
pumpkin snack cake ingredients
This recipe is incredibly easy and makes the most of a few pantry staples. Perfect for weeknight baking.
oil. I used avocado oil this time, but vegetable oil, olive oil, etc. can also be used.
sugar. A blend of brown and white sugar gives this pumpkin snack cake the perfect balance without making it too sweet. I’m a big fan of reducing sugar as much as possible, so I took care to get the amount I thought was perfect for this recipe.
egg. Two eggs tie everything together.
pumpkin. This recipe uses whole canned pumpkin. There’s nothing worse than having half a can of puree left, so I’m just going to throw it all in here.
spices. Cinnamon, ginger, cloves and nutmeg provide a pleasant flavor.
flour. Classic all-purpose flour serves as the base for the cake, sifted with baking soda and baking powder to get the right rise.
How to make the perfect streusel topping
Are you threatened by streusel? I can hear it. I ended up ruining several streusels a day. But the truth is, streusel that melts in the oven is also delicious. However, if you want that signature crunchy top, there are a few things to keep in mind.
Let the butter cool. We use butter melted in the microwave to make streusel, so if the butter is too hot when you add the sugar, it will melt while you mix it. Letting the butter cool will create the perfect crumbly topping.
Do not over mix. Streusel is not like cake batter. I need to force the mixing to stop at a certain point. Add the flour and sugar to the melted butter, then use your hands or a fork to mix the ingredients together. Remove from streusel as soon as it hardens. Hydrating the flour with butter will give you wonderful little crumbles. The beauty of streusel is that it doesn’t have to look perfect. It should look rustic and crumbly.
Serving and storage tips
When the cake comes out of the oven, let it cool completely before topping it with powdered sugar. Otherwise, the sugar will dissolve. I like to cut it into squares, but it takes more effort to cut with just a fork.
To store, line a Tupperware container with parchment paper and place the cake inside. The cake will be stored on the counter in an airtight container for several days. To extend shelf life, store leftovers in the refrigerator, heat them in the microwave, and enjoy them with your morning coffee.
See more pumpkin recipes you’ll love
As the holiday season approaches, I always look for recipes that get compliments at family dinners and gatherings over and over again. This pumpkin snack cake recipe will definitely become a tradition passed down in my family. If you’re looking for more pumpkin-related recipes to round out the season, these are the ones I keep on repeat.
Post updated: July 29, 2024
Post updated: July 29, 2024
PSC > PSL?Be the judge.
All things pumpkin spice are flooding the internet this month, but hey, it only comes around once a year and the season is so short. And I’m #sorrynotsorry because I’m going to keep the pumpkin train going for 6 more weeks until I’m officially bored. Once you fall asleep, you’ll forgive me. […]
explanation
This easy pumpkin cake is the perfect weeknight baking project. Your fall won’t be complete without it!
- 1/4 cup oil
- 1/2 cup White sugar (110 grams)
- 1/4 cup brown sugar (50 grams)
- 2 egg
- 1 15–ounce can of pumpkin puree (not pumpkin pie mix)
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/4 teaspoon cloves
- freshly grated nutmeg
- 1/2 teaspoon salt
- 2 cup Flour (240 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
For streusel:
- 1/2 cup Butter (1 stick)
- 1/2 cup brown sugar (100 grams)
- 1/4 cup white sugar (55 grams)
- 1 cup Flour (120 grams)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Preheat oven to 350°F and line an 8×8 pan with parchment paper.
- Start making the streusel in a medium mixing bowl, add 1/2 cup butter and melt in the microwave in 15 second increments. Remove from the oven and let cool completely. Add sugar, flour, salt and cinnamon and mix by hand until crumbly. Let’s set it aside.
- Make the cake batter. Add oil and sugar to a large mixing bowl and whisk to combine.
- Add eggs and whisk until smooth. Add pumpkin and seasonings and mix again.
- Add the flour, baking soda, and baking powder and mix into the wet ingredients.
- Pour the cake batter onto the baking sheet and break it up into an even layer over the streusel.
- Place on the middle rack of the oven and bake for 40 to 45 minutes, until a toothpick comes out clean.
- Serve chilled and sprinkled with powdered sugar.
