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Squares of pumpkin spice snack cake on a plate with a fall-spiced crumb
Whole-Food Desserts · Low-Calorie Desserts

Pumpkin Spice Snack Cake

August 17, 2026 Total time: 40 min Makes: 9 squares

This is the cake I make when I want something that tastes like fall without turning into an actual dessert project. It's one bowl, it uses a full can of pumpkin instead of a token quarter cup, and the applesauce does enough of the moisture work that the oil stays minimal.

It doesn't need frosting to taste finished, the pumpkin spice and coconut sugar carry it on their own. A thin swipe of light cream cheese glaze is optional if you want it dressed up for company.

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Pumpkin Spice Snack Cake

A one-bowl pumpkin snack cake built on a full can of pumpkin and applesauce instead of a stick of butter, no frosting required.

Prep 15 min
Cook 25 min
Total 40 min
Yield 9 squares

Ingredients

  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup (120g) white whole wheat flour
  • 2 large eggs
  • 1/3 cup (67g) coconut sugar or light brown sugar
  • 1/4 cup (60g) unsweetened applesauce
  • 2 tbsp (28g) melted coconut oil
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350F. Grease an 8x8 or 9x9 inch baking pan.
  2. Whisk the pumpkin puree, eggs, coconut sugar, applesauce, and melted coconut oil together in a large bowl until smooth.
  3. In a separate bowl, whisk the flour, baking soda, pumpkin pie spice, and salt.
  4. Fold the dry ingredients into the wet ingredients with a spatula, stirring just until combined. The batter will be thick, that is normal for a snack cake.
  5. Spread into the prepared pan and smooth the top. Bake 22 to 27 minutes, until the center springs back when touched and a toothpick comes out with just a few moist crumbs.
  6. Cool in the pan at least 20 minutes before cutting into 9 squares.

Nutrition (approximate, per serving)

Calories125
Fat4g
Carbs20g
Fiber2g
Sugar9g
Protein3g

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • Make sure you are using plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
  • Keeps at room temperature, covered, for 2 days, or in the fridge for a week.
  • No pumpkin pie spice on hand? Use 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves.
  • This one does not need frosting, but a thin swipe of light cream cheese thinned with a splash of milk is good if you want it dressed up.

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