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Pumpkin spice snacking cake with cinnamon whipped cream on a plate with more cake in the background.

Pumpkin Spice Snacking Cake

This super simple pumpkin spice snacking cake packs fall flavors into each bite. It's moist, filled with warming spices, and topped with a fluffy cinnamon whipped cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 ¼ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • 1 tsp ginger
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • 1 cup pumpkin puree
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ⅓ cup oil
  • 1 egg, plus 1 egg yolk
  • 1 tsp vanilla
  • ¼ cup buttermilk
Cinnamon Whipped Cream
  • ½ cup heavy cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp cinnamon

Equipment

  • 8x8-inch pan
  • rubber spatula
  • whisk

Method
 

  1. Preheat the oven to 350 and prepare an 8x8-inch cake pan with parchment and grease. Set to the side.
  2. Combine the pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla, and buttermilk in a large bowl. Use a whisk to combine.
  3. Add in the flour, baking powder, salt, and spice to the wet ingredients. Stir with a whisk to combine.
  4. Pour the batter into the prepared pan and bake the cake for 25-35 minutes. A toothpick will run clean from the cake when done.
  5. While the cake is baking, make the cinnamon whipped cream. Whip the heavy cream with a hand mixer or in the bowl of a stand mixer with a whisk attachment on medium-low speed until soft peaks begin to form. Gently fold in the powdered sugar, vanilla, and cinnamon to the mixture. Add more or less cinnamon until you are set with the flavor.
  6. When the cake is completely cool, top the cake with the whipped cream. Serve and enjoy.