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Pumpkin Snack Cake with Maple Cream Cheese Frosting

A small 9 x 9 or 8 X 8 cake for everyday snaking!
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Ingredients
  

For the Pumpkin Snack Cake

  • 1 cup sugar
  • ⅓ cup oil
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 egg
  • ½ cup sour cream
  • 1 ½ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice

For the Frosting

  • ¼ cup butter, softened
  • ¼ cup cream cheese
  • 3 tablespoon brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon maple syrup
  • ½ teaspoon vanilla extract
  • 1 ½ cup icing sugar

Instructions
 

For the Pumpkin Snack Cake

  • Preheat oven to 350 degrees.
  • Spray a 9 X 9 square pan with non-stick spray.
  • Combine white sugar, oil, vanilla, egg, pumpkin and sour cream.
  • Add flour, baking soda, salt and pumpkin pie spice. Stir until well combined.
  • Pour into the prepared baking pan.
  • Bake for 40 - 50 minutes or until a toothpick inserted in the middle of the cake comes out dry.
  • Let cool in the pan for at least 30 minutes.
  • Take a knife and trace along the outer edges of the cake pan.
  • Turn pan upside down and hit the bottom of the pan to dislodge the cake.
  • Let cool completely before frosting.

Maple Cream Cheese Frosting

  • Cream the butter, cream cheese and brown sugar until light and fluffy.
  • Add in pumpkin pie spice, maple syrup and vanilla extract. Beat until well combined.
  • Beat in icing sugar ½ cup at a time. Continue beating until fluffy.

Notes

Snack cakes are typically only frosted on top. This allows the pieces of snacking cake to be eaten just like a brownie without utensils.