With the arrival of fall, my love for pumpkin shines through. I'm not shy about stocking up on pumpkin puree—after all, this delightful season is brief, and I want to maximize every pumpkin-inspired treat. This pumpkin snack cake is a fantastic addition to my collection.

Snack cakes are a breeze to prepare, making them ideal for both dessert and breakfast. With the busy holiday season approaching, incorporating a pumpkin version was a no-brainer. This cake has a texture similar to your favorite coffee cake, complete with a crunchy streusel topping and a moist, spiced crumb. A light dusting of powdered sugar adds the perfect finishing touch. You'll want to whip this up right away—before pumpkin season slips away!

struesel pumpkin snack cakepumpkin snack cake

Ingredients for Pumpkin Snack Cake

This recipe is wonderfully simple and utilizes common pantry items, making it a perfect weeknight baking choice.

Oil. I prefer avocado oil, but vegetable or olive oil works just as well.

Sugars. Combining brown and white sugar creates the ideal sweetness for this cake. I aim to keep the sugar content balanced, ensuring it enhances rather than overwhelms the flavor.

Eggs. Two eggs are essential for binding all the ingredients.

Pumpkin. This recipe requires an entire can of pumpkin puree. Using the whole can avoids waste and makes for a richer cake.

Spices. A blend of cinnamon, ginger, cloves, and nutmeg brings warmth and flavor to the cake.

Flour. All-purpose flour serves as the cake's foundation, sifted with baking soda and baking powder for the perfect rise.

pumpkin snack cake with cinnamon streuselpumpkin snack cake with cinnamon streusel

Crafting the Ideal Streusel Topping

If you've struggled with making streusel, you're not alone. Even a less-than-perfect streusel can be delicious, but if you prefer that signature crunch, keep these tips in mind.

Cool the butter. Using melted butter from the microwave is great, but make sure it's not too hot when you mix in the sugars. Letting it cool ensures a crumbly topping.

Avoid over-mixing. Unlike cake batter, streusel should be mixed just until combined. Use your hands or a fork to blend the butter with the flour and sugars, and stop as soon as it becomes cohesive. The goal is rustic, crumbly pieces.

pumpkin snack cake with cinnamon streusel_fall foods for hormone balance

Tips for Serving and Storing

Once baked, allow the cake to cool completely before adding powdered sugar; otherwise, it will dissolve. I prefer to cut mine into squares, but feel free to enjoy it straight from the pan!

For storage, place the cake in an airtight container lined with parchment paper. It should stay fresh on the counter for a couple of days. To keep it longer, refrigerate leftovers and gently reheat them to enjoy alongside your morning coffee.

pumpkin snack cake with cinnamon streuselpumpkin snack cake with cinnamon streusel

Additional Pumpkin Recipes to Try

As the holiday season approaches, I love to revisit recipes that are sure to impress at family gatherings. This pumpkin snack cake is destined to become a family favorite. If you're seeking more pumpkin delights, consider these must-try recipes.

Creamy Pumpkin Overnight Oats Ready in Just 5 Minutes

Perfect for a quick, nourishing breakfast.

Chewy Pumpkin Spice Cookies You Need This Fall

Are they better than pumpkin spice lattes? You decide.

Description

This pumpkin cake is a delightful weeknight baking project. You can't fully embrace fall without it!

Ingredients

  • 1/4 cup oil
  • 1/2 cup white sugar (110 grams)
  • 1/4 cup brown sugar (50 grams)
  • 2 eggs
  • 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 cups flour (240 grams)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

For the 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

Instructions

  1. Preheat the oven to 350 F and prepare an 8×8 pan with parchment paper.
  2. To make the streusel, melt 1/2 cup of butter in the microwave in 15-second intervals. Allow it to cool completely, then mix in the sugars, flour, salt, and cinnamon until crumbly. Set aside.
  3. In a large bowl, combine the oil and sugars, whisking until smooth.
  4. Add the eggs and whisk until fully blended. Then, mix in the pumpkin and spices.
  5. Fold in the flour, baking soda, and baking powder until just combined.
  6. Pour the batter into the prepared pan, topping it evenly with streusel.
  7. Bake for 40-45 minutes or until a toothpick comes out clean. 
  8. Let cool, dust with powdered sugar, and enjoy!