Thursday, November 17, 2011

Pumpkin Snack Cake with Cinnamon Cream Cheese Frosting

I have a new favorite combination - pumpkin and whole wheat flour.  Somehow the wholesome, nuttiness of the wheat is a perfect match for the sweet and creaminess of the pumpkin.  I just love pairing the 2 together whenever I get a chance.  Somehow it makes me feel slightly less guilty about eating sweets knowing that there are wholesome grains in it!

Thanks to this Pumpkin Snack Cake, I've also found that I prefer butter to oil when baking with pumpkin.  I realize most people would choose butter over oil, given the choice, but this cake really exemplified that for me.  It lends an extra richness to the cake that I just don't think oil provides.

With those 2 nuggets of information, I present to you one heck of a great cake!  I have made many iterations similar to this one but for whatever reason, this one ranks among the best.  It's the perfect sweetness, texture, and flavor.  Colin and I ate the entire pan of this, with the exception of 3 pieces that we gave away.  Delicious!

Pumpkin Snack Cake with Cinnamon Cream Cheese Frosting
adapted from First Look Then Cook (originally from Cooking Light)

  • 10.1  ounces white/wheat blend flour (about 2 1/4 cups)
  • 2 1/2  teaspoons  baking powder
  • 2  teaspoons  ground cinnamon
  • 1 tsp nutmeg
  • 1/4  teaspoon  salt
  • 3/4 cup  packed brown sugar
  • 1/4 cup white sugar
  • 1/4  cup  butter, softened
  • 1  teaspoon  vanilla extract
  • 2  large eggs
  • 1  (15-ounce) can pumpkin puree (or butternut squash)
  • Cooking spray

  • 1/2 teaspoon  vanilla extract
  • 1/2 (8-ounce) package 1/3-less-fat cream cheese
  • 1  cups powdered sugar
  • 1/2 tsp cinnamon
Preheat oven to 350°.
To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, nutmeg, and salt in a small bowl, stirring with a whisk.

Combine both sugars, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

To prepare the frosting, beat cream cheese and vanilla with a mixer at medium speed until combined. Gradually add the powdered sugar and cinnamon, beating until well combined. Spread frosting evenly over top of cake.

Linking up to the Improv Challenge, hosted by Kristen at Frugal Antics of a Harried Housewife.  A big thanks to Kristen for taking over this group!  



  1. This looks so yummy, I'd love to have a piece with a cup of coffee.

  2. That looks delicious! And, love your family photos on your blog banner. Those are wonderful!

  3. I love it when you can sneak something healthy into your kids and they never even know it!

  4. I never thought of pairing whole wheat with pumpkin, but I can definitely see how that would be super yummy! Thanks!

  5. Yum, Danielle! I can't imagine what the holidays look like at your house with all the wonderful food you make:) Your pics with Liz were amazing! Your boys are growing up so fast

  6. Looks delicious and I'll have to give your recipe a try.

    If you haven't already, I'd love for you to check out my Improv Cooking Challenge recipe: Praline Pumpkin Cheesecake.

    Cook Lisa Cook

  7. Mmm.. you have all of the fall flavors in one little yummy bite!

  8. This looks like my kind of snack!
    I passed on a blog award to you here:

  9. That would make such a great after school snack! Sounds wonderful.

  10. Yum, yum. Double, yum. I'm going to have to go out and get some whole wheat flour because I don't think I can resist making these! Thanks for sharing!

  11. Yummy, these look so good!Can't wait to try this recipe!

  12. What a delicious, healthy treat!