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Pumpkin Snacking Cake with Chocolate Cream Cheese Frosting: A Game-Changing Dessert

The Ultimate Fall Treat

Imagine a moist and flavorful cake infused with the warmth of pumpkin, cinnamon, nutmeg, and ginger, topped with a rich and tangy chocolate cream cheese frosting. Sounds like a dream come true? This easy-to-make pumpkin snacking cake is a showstopper that’s sure to impress your friends and family.

Make-Ahead Magic

What sets this cake apart is its incredible make-ahead flexibility. You can prepare the entire dessert, including the frosting, up to a month in advance and freeze it. Simply thaw and serve when you’re ready. This feature makes it an ideal choice for busy hosts and hostesses during the holiday season.

Cake Ingredients and Instructions

For the cake:

• 1 cup all-purpose flour
• 1/2 cup cake flour, sifted
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon cinnamon
• Rounded 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 1 egg
• 1 egg yolk
• 7 1/2 ounces pumpkin puree (half of a 15-ounce can)

Preheat your oven to 350°F. Grease an 8×8×2-inch pan and line the bottom with parchment paper. Whisk together the dry ingredients and set aside. In a large bowl, combine the oil, granulated sugar, brown sugar, and vanilla. Whisk until smooth, then add the eggs and yolks. Fold in the pumpkin puree and dry ingredients until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, rotating halfway through.

Frosting Ingredients and Instructions

For the frosting:

• 1/2 cup unsalted butter, room temperature
• One 8-ounce package cream cheese, room temperature
• 1 tablespoon pure vanilla extract
• 3 cups confectioners’ sugar
• 3/4 cup Dutch process cocoa powder
• 1/2 teaspoon fine sea salt

Beat the butter and cream cheese until smooth. Add the vanilla and beat again. Sift the confectioners’ sugar, cocoa powder, and salt into a large bowl and whisk until combined. Gradually add the sugar mixture to the mixer bowl, beating until smooth and creamy.

Assembly and Storage

To assemble, generously spread the frosting over the cooled cake. If freezing, cover the cake in plastic wrap only once it’s frozen solid. Remove the wrap and let it come to room temperature before serving. The cake will keep wrapped in plastic wrap in the refrigerator for up to three days, with the flavors melding together beautifully on day two.

Get Ready to Wow Your Guests

This pumpkin snacking cake with chocolate cream cheese frosting is a true showstopper. With its moist texture, warm spices, and rich frosting, it’s sure to become a new fall favorite. So go ahead, give it a try, and watch your friends and family swoon!