Solve the snack time conundrum with Pumpkin Snack Cake, it’s simple to make and super tasty!
I like summer as well as the next gal, but almost immediately following our yearly visit to the county fair in mid-August I’m ready for FALL. All things pumpkin, soup and cool temperatures…I know I have to be patient waiting for the weather to change, but I don’t have to wait to make pumpkin goodies or soup {made a pot of Chicken Tortilla earlier this afternoon} 😉
My children happen to be seriously in love with a certain Mini Pumpkin Chocolate Chip Muffin that I’ve been making forever, but sometimes I like to switch things up a bit. I’m super glad I did. This tender cake is full of pumpkin pie spice, has a lovely buttery taste and puts anything else with the word ‘snack cake’ in the title to shame. I see myself making a pan of these to add to our weekly snack rotation. I’m pretty sure it would be smiles all around if I did that!
Join us!
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- ½ cup BUTTER, softened
- ¾ cup SUGAR
- 2 EGGS
- ½ cup PUMPKIN PUREE
- 1 teaspoon VANILLA EXTRACT
- 1 cup FLOUR
- 1½ teaspoons PUMPKIN PIE SPICE
- ½ teaspoon BAKING SODA
- ½ teaspoon BAKING POWDER
- ¼ teaspoon SALT
- Preheat oven to 350 degrees. Line an 8x8 baking pan with foil and grease.
- In a large bowl, beat together butter and sugar until fluffy.
- Add eggs, pumpkin puree and vanilla. Mix until well combined.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder and salt.
- Stir dry ingredients into pumpkin mixture and spread batter into prepared pan.
- Bake 23-25 minutes until a toothpick inserted in the center tests clean.
Pumpkin for days……
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