Easy Pumpkin Spice Snack Cake Squares – Moist, Fluffy & Full of Fall Flavor

If fall had a flavor, it would taste like these Easy Pumpkin Spice Snack Cake Squares — soft, fragrant, and perfectly sweet with warm spices and creamy glaze. These snack-size pumpkin cakes are moist, tender, and filled with cozy cinnamon and nutmeg flavors that make every bite irresistible. Whether you’re serving them for brunch, a holiday gathering, or just a cozy afternoon treat, this recipe delivers the essence of pumpkin spice season in a perfectly portioned, easy-to-make dessert.

What Is Pumpkin Spice Snack Cake

Pumpkin Spice Snack Cake is a light, moist cake made with pumpkin puree and warm fall spices like cinnamon, nutmeg, and ginger. Unlike heavier pumpkin bread or dense loaf cakes, this version bakes into a soft, fluffy texture that’s cut into bite-sized squares and topped with a simple glaze. It’s the ideal “snack cake”—sweet enough to satisfy your cravings but light enough for any time of day.

Why You’ll Fall in Love with This Recipe

• Quick & easy – Comes together in under an hour with basic pantry ingredients.
• Perfect texture – Soft, fluffy, and tender without being too rich.
• Full of fall flavor – Pumpkin spice magic in every bite.
• Crowd-pleaser – Great for gatherings, bake sales, or lunchbox treats.
• Make-ahead friendly – Stays moist for days and freezes beautifully.

How Does It Taste?

These cake squares are lightly sweet, rich with pumpkin flavor, and beautifully spiced. The pumpkin keeps the cake incredibly moist, while the glaze adds a touch of creamy sweetness. Every bite has that nostalgic warmth of cinnamon, clove, and nutmeg, making it taste like a cozy fall afternoon.

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Health & Ingredient Benefits

• Pumpkin puree – High in fiber, vitamin A, and antioxidants.
• Olive or vegetable oil – Keeps the cake moist without butter.
• Spices (cinnamon, nutmeg, ginger) – Support digestion and immunity.
• Greek yogurt or milk – Adds moisture and a touch of protein.

Ingredients You’ll Need

For the cake:

• 1 ½ cups all-purpose flour
• 1 cup pumpkin puree
• ¾ cup brown sugar
• ½ cup vegetable or olive oil
• 2 large eggs
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ¼ cup milk or Greek yogurt

For the glaze:

• ½ cup powdered sugar
• 1 tablespoon milk or cream
• ½ teaspoon vanilla extract

Tools You’ll Need

• Mixing bowls
• Whisk or electric mixer
• 8×8-inch baking pan
• Spatula
• Cooling rack

Optional Substitutions & Additions

• Add-ins: Chopped pecans, chocolate chips, or dried cranberries.
• Gluten-free: Substitute 1:1 gluten-free flour blend.
• Dairy-free: Use almond milk and dairy-free yogurt.
• Frosting alternative: Cream cheese frosting instead of glaze.

How to Make

1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
2. In a large bowl, whisk together pumpkin puree, brown sugar, oil, eggs, and milk (or yogurt).
3. In another bowl, mix flour, baking powder, baking soda, salt, and spices.
4. Combine wet and dry ingredients until just smooth—don’t overmix.
5. Pour batter into pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick comes out clean.
7. Cool completely before drizzling with glaze.

What to Serve With

• A hot latte or pumpkin spice coffee
• Vanilla ice cream or whipped cream
• Hot apple cider or chai tea
• A dollop of cream cheese frosting for an indulgent twist

Tips for Success

• Don’t overmix the batter—it can make the cake dense.
• Use pure pumpkin puree, not pumpkin pie filling.
• Let the cake cool before glazing to prevent melting.
• Adjust spice amounts to your taste—extra cinnamon for more warmth!

Common Mistakes to Avoid

• Overbaking – Check a few minutes early; pumpkin keeps it moist, but overbaking dries it out.
• Using too much puree – Stick to the recipe for perfect texture.
• Skipping cooling time – The glaze won’t set properly on a warm cake.

How to Store & Reheat

• Room temperature: Store covered up to 3 days.
• Refrigerate: Lasts up to 5 days in an airtight container.
• Freeze: Wrap squares individually and freeze up to 2 months. Thaw at room temperature.

Frequently Asked Questions

Can I make this without eggs?
Yes, replace each egg with ¼ cup unsweetened applesauce or 1 tablespoon flaxseed meal mixed with 3 tablespoons water.

Can I double this recipe?
Absolutely—use a 9×13-inch pan and bake for about 35–40 minutes.

Is it okay to skip the glaze?
Yes! It’s delicious plain or dusted with powdered sugar.

Nutritional Info (approximate per serving, 1 of 16 squares)

• Calories: 150
• Protein: 2g
• Carbohydrates: 20g
• Fat: 7g
• Fiber: 1g
• Sugar: 12g

Conclusion

Easy Pumpkin Spice Snack Cake Squares are the ultimate autumn treat—simple to make, irresistibly moist, and packed with cozy flavor. With their tender crumb and warm spice aroma, these little squares are perfect for any occasion, from casual coffee breaks to festive fall gatherings. One bite and you’ll know: pumpkin season just got even better.

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October 5, 2025 by Melissa