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
