Pumpkin Snack Cake with Cream Cheese Frosting
Prep time
Cook time
Total time
A lightened up, fluffy moist pumpkin flavor cake with a cinnamon spiced cream cheese frosting.
Serves: 12 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
  1. Preheat the oven to 375°F.
  2. Spray a 9-inch square baking dish with cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, and salt; set a side.
  4. Using an electric mixer, beat the pumpkin, coconut oil, sugar, vanilla extract, cinnamon, nutmeg and cloves. Beat in the egg until blended.
  5. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined. Stir in maple syrup.
  6. Spread the batter in the bottom of the baking dish.
  7. 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.
  8. 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.
  9. Store in the refrigerator.
Calories per slice: 170, Fat: 5.6, Cholesterol: 3, Sodium: 194, Potassium: 98, Carbs: 27, Fiber: 1, Sugar: 13, Protein: 3.3
Nutrition Information
Serving size: 1 slice
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2014/09/21/pumpkin-snack-cake-with-cream-cheese-frosting-sundaysupper/