Pumpkin Snack Cake is the easiest dessert ever

When it comes to pumpkin—especially around this time of year—I lean toward the maximalist side of things. Am I the person who has 15 cans of pumpkin in their hallway at all times? Definitely. But it’s because pumpkin season can seem so fleeting that I want to fit in every pumpkin recipe I can. And while I have my favorites, the list is always open to additions. For example, this pumpkin snack cake.

We’ve written before about the magic of snack cakes. It’s easy to prepare and pop in the oven and can be enjoyed for dessert and breakfast, too. So it made sense to add a pumpkin-themed snack cake to my repertoire—especially with the busy holiday season fast approaching. This pumpkin snack cake is reminiscent of your go-to coffee cake, with a firm streusel crust and a moist, spice-forward crumb. Everything is dusted in a soft icing of powdered sugar. Trust: You will want to do this quickly. (Or at least, before pumpkin season comes to an end.)

Pumpkin Snack Cake Ingredients

This recipe is incredibly easy and makes great use of just a few pantry staples. It’s the perfect weeknight baking endeavor.

Oil. I used avocado oil, but this would work perfectly with vegetable oil, olive oil, etc.

Sugar. The combination of brown and white sugar gives this pumpkin snake cake the perfect balance of sweetness without being overpowering. I’m all about reducing sugar where I can, so I’m careful to come up with the amount that feels right for this recipe.

Eggs. Two eggs hold everything together.

Pumpkin. We use a whole can of pumpkin in this recipe. There’s nothing worse than having half a can of puree left over, so throw everything in here.

Spices. Cinnamon, ginger, cloves, and nutmeg all bring a cozy flavor.

Flour. All-purpose plain flour serves as the base for our cake, sifted with baking soda and baking powder to get the right rise.

How to Make the Perfect Streusel Topping

Scared of streusel? I can hear you. I finished many bowls of streusel in my day. But honestly, even a streusel that melts in the oven will still be delicious. However, if you’re going for that signature crop top, here are a few things to keep in mind.

Let your butter cool. Because we use melted butter from the microwave to make the streusel, if the butter is too hot when you add the sugar, it will melt while mixing. Letting the butter cool ensures a perfect, crumbly filling.

Do not mix too much. Streusel is not the same as cake batter. You will have to force yourself to stop mixing at some point. Once you have added your flour and sugar to the melted butter, use your hands or a fork to mix the ingredients together. As soon as it comes together, move on to the streusel! Allowing the butter to soak up the flour gives it a wonderful little crunch. The beauty of streusel is that it doesn’t need to look perfect. It should feel rustic and broken.

Tips for Serving and Storing

When the cake comes out of the oven, let it cool completely before dusting with powdered sugar—otherwise, the sugar will just melt. I like to cut mine into squares, but if you go through it with just a fork, more power to you.

Finally, I line a Tupperware container with parchment paper and put the cake in it. The cake will keep on the counter in an airtight container for several days. To extend its shelf life, store any leftovers in the fridge and microwave them to enjoy with your morning coffee.

More Pumpkin Recipes You’ll Love

When the holiday season rolls around, I’m always on the lookout for repeat recipes that bring all the compliments to family meals and gatherings. This snack cake recipe will, without a doubt, be a tradition passed down in my family. If you’re looking for some pumpkin-related recipes to round out the season, these are the ones I’m reposting.

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