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Bake cozy vibes into your kitchen with this Pumpkin Gingerbread Snack Cake, a soft and warmly spiced treat that feels like fall in every bite. Blend earthy pumpkin with rich gingerbread spices to create a tender, fragrant crumb that’s perfect for all-day snacking. Fill your home with the comforting aroma of cinnamon, ginger, and molasses as this cake rises in the oven. Serve it warm with a cup of something cozy and enjoy a slice of pure seasonal comfort.
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Ingredients
Find below the list of ingredients I used to make my Pumpkin Gingerbread Snack Cake recipe.
- All Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Ground Ginger
- Nutmed
- Unsalted Butter
- Brown Sugar
- Large Eggs
- Pumpkin Puree
- Molasses
- Vanilla
See recipe card for quantities.
Substitutions and Variations
Pumpkin Substitutes
- Swap pumpkin purée with sweet potato purée (1:1)
- Use butternut squash purée (1:1)
Fat Substitutes
- Replace melted butter with neutral oil (1:1)
- Swap with coconut oil for a subtle coconut flavor
Sweetener Substitutes
- Replace brown sugar with coconut sugar (1:1)
- Replace molasses with maple syrup (use ¼ cup but reduce another liquid by 1 tbsp)
- For lighter gingerbread flavor, use ½ molasses + ½ honey
Flour Options
- Use whole wheat flour for a heartier texture (use 1 cup whole wheat + ½ cup all-purpose)
- Make gluten-free with 1:1 GF baking flour
Spice Variations
- Add 1–2 teaspoon fresh grated ginger for extra zing
- Increase or decrease cinnamon to taste
- Add cardamom for a chai-like twist
Texture Add-Ins
- Fold in mini chocolate chips
- Add chopped pecans or walnuts
- Add dried cranberries or chopped dates
- Swirl in cream cheese before baking
Topping Variations
- Maple glaze
- Cream cheese frosting
- Cinnamon sugar dusting
- Brown butter drizzle
Diet-Friendly Options
- Dairy-free: use oil + dairy-free milk for glaze
- Lower sugar: reduce brown sugar by ¼ cup (cake stays moist!)
How to make Pumpkin Gingerbread Cake
- Set the oven to 350°F (175°C). Lightly coat an 8x8-inch baking pan with non-stick spray and line it with parchment paper.
- Whisk together in a bowl, the flour, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg.
- Combine in a large mixing bowl, the softened butter and brown sugar. Use a hand mixer to blend until smooth. Mix in the eggs until well incorporated.
- Add the pumpkin puree, molasses, and vanilla to the wet ingredients. Blend until smooth.
5. Add the dry ingredients to the wet and mix gently until just combined (don’t overmix).
6. Pour into prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
How to Store the Cake
Store the fully cooled Pumpkin Gingerbread Snack Cake in an airtight container at room temperature for 2–3 days to keep it soft and moist. Keep it in the fridge for up to one week if you prefer a longer shelf life. Wrap individual slices tightly, then freeze them in a sealed container for 2–3 months for easy grab-and-go treats. Thaw each piece at room temperature or warm it gently before serving for the best texture.
Recipe
Pumpkin Gingerbread Snack Cake
Ingredients
Dry Ingredients
- 1½ cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 tablespoon Ground Ginger
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
Wet Ingredients
- ½ cup Unsalted Butter softened
- ¾ cup Brown Sugar
- 2 large Eggs
- ⅓ cup Molasses
- 1 cup Pumpkin Puree
- 1 teaspoon Vanilla
Instructions
- Set the oven to 350°F (175°C). Lightly coat an 8x8-inch baking pan with non-stick spray and line it with parchment paper.
- Whisk together in a bowl, the flour, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg.
- Combine in a large mixing bowl, the softened butter and brown sugar. Use a hand mixer to blend until smooth. Mix in the eggs until well incorporated and then follow with the molasses, pumpkin purée, and vanilla.
- Add the dry ingredients to the wet and mix gently until just combined (don’t overmix).
- Pour into prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool for at least 15 minutes before slicing into snack-size squares. Enjoy as-is or top with a quick glaze.
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