Pumpkin spice snack cake with maple cream cheese frosting ✨

Name: Pumpkin spice snack cake with maple cream cheese frosting ✨
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 10
Cuisine: American
Ingredients: 1.5 cup All-Purpose Flour; 1 tsp Baking Soda; 1 tsp Baking Powder; 0.5 tsp Kosher Salt; 1.5 tsp Cinnamon; 0.5 tsp Ground Ginger; 0.5 tsp Nutmeg; 1 pinch Ground Cloves; 1 cup Sugar; 0.75 cup Pumpkin Puree; 0.75 cup Avocado Oil (or other neutral oil); 2 piece Large Eggs; 0.5 cup Buttermilk; 1 tsp Vanilla Extract; 8 oz Cream Cheese, softened; 4 tbsp Unsalted Butter, softened; 4 tbsp Maple Syrup; 1 tsp Vanilla Extract (for frosting); 1 pinch Salt (for frosting)

15 mins prepServes 10

Pumpkin spice snack cake with maple cream cheese frosting ✨ My debut cookbook Maxi’s Kitchen is available for pre-order now. Link in bio 🤍. Cake:▪️1+1/2 Cups All-Purpose Flour▪️1 tsp Baking Soda▪️1 tsp Baking Powder▪️1/2 tsp Kosher Salt▪️1+1/2 tsp Cinnamon▪️1/2 tsp Ground Ginger▪️1/2 tsp Nutmeg▪️1 Small Pinch Ground Cloves▪️1 Cup Sugar▪️3/4 Cup Pumpkin Puree▪️3/4 Cup Avocado Oil (or other neutral oil)▪️2 Large Eggs▪️1/2 Cup Buttermilk▪️1 tsp Vanilla Extract▪️ Frosting:▪️8 oz. Cream Cheese, softened▪️4 Tbsp Unsalted Butter, softened▪️4 Tbsp Maple Syrup▪️1 tsp Vanilla Extract▪️Pinch Salt▪️ 1️⃣ Preheat the oven to 350F and line an 9x9-inch baking dish with parchment. 2️⃣ In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. 3️⃣ In another bowl, whisk the sugar, pumpkin puree, oil, eggs, buttermilk, and vanilla until smooth. 4️⃣ Pour the wet ingredients into the dry and mix until just combined. 5️⃣ Pour into the prepared pan and bake 25-30 mins, or until a toothpick inserted in the center comes out mostly clean. 6️⃣ Let cool in the pan for 10 mins, then invert onto a plate, cutting board, or wire rack. Remove the parchment paper and cool completely before frosting. 7️⃣ With a hand mixer or stand mixer, whip the cream cheese, butter, maple syrup, vanilla, and salt until smooth and fluffy. (If the frosting feels loose you can refrigerate it for 10 mins to help it firm up.) Spread over the cooled cake, slice in squares, and enjoy! STORAGE: Cover and refrigerate for up to 5 days. Option to let the cake sit out for 20-30 mins before serving to bring it to room temp, although I enjoy it cold too! ⏲ 15 min prep time / 40 min total time Recipe serves 9–12

10 servings