Pumpkin Spice Snack Cake with Pumpkin Whipped Honey Cream Cheese Frosting

This pumpkin spice snack cake is the epitome of fall flavors, topped with an innovative pumpkin whipped honey cream cheese frosting that’s bound to be a new favorite!

Cake Ingredients:

• 2 cups gluten-free 1:1 baking flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cornstarch
• 2 tsp pumpkin spice seasoning
• 1 tsp pumpkin spice extract
• 2 tsp vanilla extract
• 1 1/2 sticks butter, melted and cooled to room temperature
• 4 large eggs, room temperature
• 1 15oz can pumpkin purée
• 1 1/2 cups granulated sugar

For the Frosting:

• 4 oz cream cheese, room temperature
• 1 stick dairy-free butter, room temperature
• 2 tsp whipped pumpkin honey
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by lining with parchment paper or greasing lightly.
2. In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, baking soda, salt, and pumpkin spice seasoning. Set aside.
3. In a mixing bowl, use the whisk attachment to cream together the melted butter and sugar for about 1 minute and 15 seconds on medium speed.
4. Add the eggs to the butter mixture one at a time, mixing for 10 seconds after each addition.
5. Incorporate the vanilla extract, pumpkin spice extract, and pumpkin purée into the mixture until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing on medium-low until just combined, being careful not to overmix.
7. Pour the batter into the prepared baking dish, using a rubber spatula to level off the top.
8. Bake for 32-37 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely for an additional 45 minutes before frosting.

For the Frosting:

10. In a clean mixing bowl, beat together the cream cheese and dairy-free butter with the paddle attachment until creamy, about 2 minutes.
11. Add the whipped pumpkin honey, vanilla extract, and powdered sugar to the bowl. Mix on low until combined, then on medium-high for 2 minutes, or until the frosting reaches your desired consistency.
12. Once the cake has cooled, frost the top with the pumpkin whipped honey cream cheese frosting.

Notes:

• Ensure that all ingredients are at room temperature to achieve a smooth, even consistency in both the cake batter and frosting.
• The whipped pumpkin honey adds a unique twist to the frosting, but you can substitute it with regular honey mixed with a bit of pumpkin spice if you can’t find the specialty item.

Enjoy this comforting and moist pumpkin spice snack cake with a cup of tea or coffee. It’s a perfect treat that combines the warmth of pumpkin and cinnamon with a delightful sweetness, making it ideal for any autumn gathering or a cozy afternoon at home.