Hi Everyone,
Today for #SundaySupper we are bringing you Fall recipes. When I think of fall, two things come to mind, apples and pumpkin. I am pretty excited for today’s recipe because I am sharing with you my first pumpkin recipe of the season, and believe me there will be more. So let’s get the Fall party started with Pumpkin Snack Cake with Cream Cheese Frosting.
This cake exceeded my expectations. It is so light and moist and has the perfect pumpkin flavor. I gave a slice to Jenny before she headed out to work and her exacts words were OMG! Can I bring some to my boyfriend Jerry? So yes, this recipe is a keeper.
The cake is not only tasty, but it is pretty easy to make. I tried to lighten it up by only using a 1/3 cup of sugar in it, but I felt the need to add a pinch of maple syrup at the very end. The maple syrup really brought the flavors all together. For spices, I used my favorites, cinnamon, nutmeg and cloves. You could also use pumpkin pie seasoning if you desire.
I was going to leave the cake plain, but at the last-minute I decided to make a lightened up cream cheese frosting. That just took the cake to another level. I went light on the frosting because I feel a little bit goes a long way. It has 2 oz of cream cheese, 1/2 cup of powdered sugar, cinnamon and a pinch of milk. The frosting just makes enough to cover the cake and adds that extra bit of more sweetness. If you didn’t want to frost the cake, it would only be 132 calories a slice. This recipe makes 12 nice size slices.
- 11/2 cup flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup pumpkin puree (not pie filling)
- 4 tbsp coconut oil (melted) or butter
- ⅓ cup sugar
- ¼ cup egg substitute or 1 egg
- ½ tsp vanilla extract
- ½ cup non-fat milk or milk of choice
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 2 tbsp. maple syrup
- Frosting:
- 2oz. cream cheese (I used ⅓ reduced fat)
- ½ cup powdered sugar
- ¼ tsp. ground cinnamon
- 2 tsp. non-fat milk
- Preheat the oven to 375°F.
- Spray a 9-inch square baking dish with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt; set a side.
- Using an electric mixer, beat the pumpkin, coconut oil, sugar, vanilla extract, cinnamon, nutmeg and cloves. Beat in the egg until blended.
- Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined. Stir in maple syrup.
- Spread the batter in the bottom of the baking dish.
- Bake the cake for 20 minutes or until lightly it is golden brown and the center comes out clean with a toothpick. Let the cake cool completely.
- In a bowl, add cream cheese, powdered sugar, and cinnamon. Beat until lightly fluffy. Add a teaspoon at a time of milk to get the consistency you desire. Spread onto cake and cut cake into 12 slices.
- Store in the refrigerator.
I am just so excited for Fall! After having a slice of this cake, it really put me in the pumpkin mood. Oh and I almost forgot. Just for decorations I used Brach’s pumpkin candies. Another reason why I love Fall! Darn those pumpkins and candy corns. He He
Be sure to check out the other fabulous Fall recipes that the #SundaySupper crew is sharing with us today.
Have a great rest of the weekend!
Toodles,
Jennifer
Appetizers and Drinks
- Hatch Chile Hummus by Shockingly Delicious
- Pearfect Harvest Cocktail by Eat, Drink and be Tracy
Soups, Stews, Chili, and Casserole
- Butternut Squash Chowder by The Texan New Yorker
- Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
- Cheesy Potato Chard Bake by Food Lust People Love
- Fall Harvest Onion Soup by MealDiva
- Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma’s Kitchen Chaos
- Kale and Sweet Potato Stew by What Smells So Good?
- Pumpkin Chili by Bobbi’s Kozy Kitchen
- Smoked Gouda Cauliflower Casserole by Casadecrews
Salads and Side Dishes
- Brie and Pear Salad by Cindy’s Recipes and Writings
- Butternut Squash Dinner Rolls by Life Tastes Good
- Carrot and Chevre Souffle by Jane’s Adventures in Dinner
- Fall Harvest Panzanella by Curious Cuisiniere
- Garlicky Roasted Butternut Squash by Panning The Globe
- Maple Roasted Acorn Squash by Jelly Toast
- Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
- Wild Rice Stuffed Acorn Squash by Ruffles & Truffles
Main Dishes
- Chicken alla Vendemmia by Crazy Foodie Stunts
- Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
- Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
- Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
- Streamlined Weeknight Shepherd’s Pie by The Weekend Gourmet
Desserts and Baked Goods
- Apple and Cinnamon Cake by Happy Baking Days
- Apple Challah Bread French Toast by Desserts Required
- Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy’s Honeybunch
- Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
- Apple Peanut Butter Breakfast Cookies by Pies and Plots
- Apple Pie Bars by The Wimpy Vegetarian
- Caramel Apple Cider Ginger Ale Floats by NeighborFood
- Chai Tea Jello Shots by Peaceful Cooking
- Cranberry Orange Baked Doughnuts by A Kitchen Hoor’s Adventures
- Maple Glazed Apple Galette by That Skinny Chick Can Bake
- No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
- Peanut Butter Ginger Apple Cookies by Ninja Baking
- Pear Walnut Bread Pudding by Magnolia Days
- Pumpkin Bagels by The Redhead Baker
- Pumpkin Cheesecake by Confessions of a Culinary Diva
- Pumpkin Cinnamon Chip Cookies by Momma’s Meals
- Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
- Pumpkin Ice Cream by Amee’s Savory Dish
- Pumpkin Pie Cookies by Fit Foodie Runs
- Pumpkin Scones with Maple Glaze by The Foodie Army Wife
- Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
- Rustic Apple Pie by Hezzi-D’s Books and Cooks
- Southern Coffee Cookies by Killer Bunnies, Inc
- Sticky Apple and Gingerbread Cake by Mess Makes Food
- White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
Preserving Pumpkins
Chocolate Banana Snack Cake (One Pan)
Classic Pumpkin Pie
The Best of #SundaySupper
Now if that doesn’t get people excited about fall I don’t know what will. It’s a wonderful treat for the season.
What a fabulous cake — and love that it’s in a square baking pan. With just two of us in my house, that’s the perfect size!! Love the cute little pumpkin candies on top too…adorable!
Hi Wendy! Yeah, I like that it is smaller. It’s so hard when it’s just the two in the house and either I would waste it or worse yet, eat it all. lol
I can’t imagine why I would ever leave off the frosting! 😉 Your Pumpkin Snack Cake looks delicious enough to eat for a snack any time of the day!!
Thank you Betsy. Yeah at the end I was thinking, how can you have a cake without frosting? Needless to say I ran out and bought some cream cheese for the frosting.
Your cake looks so cute, Jennifer. AND very lovely, light and moist. Home run for the first fall outing =)
Thank you so much! I just love Fall and I can’t wait to make more pumpkin recipes.
This little snack cake is in my future. My NEAR future. It looks right up my alley between the pumpkin and spice cake and my favorite kind of frosting. Pinned!!!
Thank you so much Susan! We simply love it and the frosting with a hint of cinnamon is simply delish! I think I could just eat it with a spoon.
This looks soooo good!
Thank you so much Nichole! 🙂
Oh my, Jennifer. This looks fabulous! Do you ship? Cause I need to have this soon. It looks so moist and delicious! YUM!
Ahhhh, thank you Christie! 🙂
As much as I love eating pumpkin roll cakes, I’m terrible at making them. This snack cake sounds sooooo much easier to throw together!
Hi Carla, I have never made a roll cake, it looks intimidating. This recipe is a lot easier to make! 🙂
I love making pumpkin bars and adding maple syrup was such a terrific idea! I’m going to have to make a batch VERY soon!
This looks so yummy, Jennifer! I hear what you are saying about apples and pumpkins. Today, we stopped by a nearby yogurt shop, called Yofresh, and I was excited to see that they had pumpkin yogurt! It was delicious…and, when we got home, we partook in some apple cider to wash it all day. I love the fall 🙂
(The candy corn makes nice props for your pictures, as well!)
Hi Julie, That sounds like a fun day! The pumpkin yogurt sounds just amazing!! Then apple cider? I think your ready for Fall! Wait till you see what I do with the leftover candy corn! 😉
This looks fantastic. I love the leeeetle pumpkins! SO cute!
Thank you Shannon! The pumpkins are cute, darn those little candy corns. 🙂
I’m ready for this snack!!!
Thank you Cindy! 🙂
How perfect for Fall!
Thank you so much Sarah!
Looks like a perfect fall dessert! I love it’s a smaller size too! It’s just 2 of us, so I’m always looking for small sized treats to make!