Pumpkin Snack Cake

This pumpkin cake bakes up soft and moist with a warm spice blend of cinnamon, ginger, and allspice running through every bite. It’s a lighter take on pumpkin cake, using egg substitute instead of whole eggs and corn oil spread instead of butter, but you’d never guess it from the texture. The canned pumpkin puree keeps things incredibly moist without needing a heavy hand on the fat.

Cake flour gives this a finer, more tender crumb than all-purpose would. Beat the wet ingredients well before adding the dry, then mix on low just until combined. Overbeating cake flour develops too much gluten and turns a tender snack cake into something dense and chewy.

A simple dusting of powdered sugar is all the topping this needs. No frosting, no fuss.

Pro Tips

• Use solid-pack pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that throw off the balance.
• Cool the cake completely in the pan before dusting with powdered sugar. Warm cake melts the sugar into an invisible sticky layer.
• Test with a toothpick at the 25-minute mark. Every oven runs differently, and pumpkin batter can look underdone even when it’s ready.
• Use a glass or ceramic baking dish as called for. Metal pans conduct heat differently and can overbrown the edges.

Variations

• Top with cream cheese frosting instead of powdered sugar for a richer dessert.
• Fold in a handful of chocolate chips or chopped walnuts before baking.
• Add a pinch of cloves or cardamom to the spice mix for a more complex warmth.