Pumpkin Snack Cake

Pumpkin Snack Cake

I love the idea of a cookie jar. Growing up, that wasn’t something we had in our house. We had plenty of dessert options, mind you. Just not an actual jar with cookies inside. As a result, it’s always been sort of a dream for me to have a cookie jar.

Except, well, they’re often ugly. And breakable. And most aren’t airtight, so the cookies go bad faster. And when kids get home from school (or their exhausted teacher mom), a cookie isn’t necessarily the answer. Sometimes you want cake. Amazing snack cake. No, not Little Debbie’s (though I do miss those hydrogenated suckers). Healthy, delicious, homemade pumpkin snack cake.

Pumpkin Snack Cake

When I shoved the first forkful into my mouth, I thought I’d made a mistake. You see, this cake is gluten-free. But I could’ve sworn I dumped a cup of real flour in there. By some miracle, this cake is light and fluffy and moist and probably the best pumpkin cake I’ve ever tasted. Not exaggerating. For the first time in my life, I was in danger of bingeing on a healthy, no-butter, no gluten, vitamin-filled pumpkin cake.

Pumpkin Snack Cake

You see, I like pumpkin, but it’s not my number one thing. Not anymore. This was incredible. And it’s filled with white chocolate chips, which are so perfect with pumpkin. Light and sweet, they make a wonderful contrast for the spice-filled cake base.

Pumpkin Snack Cake

This cake passed the husband test (i.e., he ate a ton of it late at night when I wasn’t looking) and my kids were into it, too. Miracles do happen! I guess snack cake is the answer to my what-will-I-feed-them-now struggle. And did I mention that I also ate way too much of it? No regrets. None!

Pumpkin Snack Cake

Here it is, the answer to everyone’s mid-afternoon snack cravings. It’s easy and quick and delicious!



  • 1 and 3/4 cups oat flour (labeled gluten-free)
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3/4 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 can pumpkin puree 
  • 1/2 cup canola oil
  • 3/4 cup white chocolate chips



Preheat the oven to 350. Spray an 8 x 8 square pan with cooking spray and set aside.

In a large bowl, mix all the dry ingredients except the sugars and white chocolate chips until well incorporated. Set aside. In a medium-sized bowl, combine the eggs and sugars and mix well. Add the pumpkin and oil and stir again. Add the wet ingredients to the dry and beat until a smooth batter has formed. Fold in the white chocolate chips.

Bake for 35-40 minutes until the cake is done, as tested by a toothpick. Cool and then cut into squares.




I fulfill many roles in life: wife, mother, teacher, everlasting learner. This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker. Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.

This Post Has 12 Comments

  1. Gayle @ Pumpkin 'N Spice

    I love snack cakes, Mir! Just the title of them makes me want to keep taking forkfuls. And this pumpkin cake sounds amazing! Love that it’s gluten-free, too. Makes it ok to have more than one slice, right?! 🙂
    Gayle @ Pumpkin ‘N Spice recently posted…Triple Blog Anniversary $250 Amazon Card Giveaway!My Profile

    1. Mir

      I hope so, Gayle, because I’ve eaten way too many slices! By the forkful.

  2. Erin | The Law Student's Wife

    I definitely have a real cookie jar, and I totally wish these snack cakes were in it! They look amazing.
    Erin | The Law Student’s Wife recently posted…Curried Carrot, Apple, and Peanut SoupMy Profile

    1. Mir

      Thanks, Erin! Maybe I should get a cookie jar. It’s kind of a goal…

  3. Trish - Mom On Timeout

    Oh my this looks fabulous Mir! Snack cakes are just perfect and this one is no exception. Love the white chocolate chips in there!
    Trish – Mom On Timeout recently posted…Peanut Butter and Jelly MuffinsMy Profile

    1. Mir

      Thanks, Trish! I loved this cake. It was kind of a shock how addictive it was!

  4. Mary Frances

    Ah yes, the cookie jar … we’ve never had one simply because it wouldn’t last 3.4 seconds around here.
    Mir, this snacking cake looks like my happy place! The oat flour, the pumpkin puree, the fact that cake and snack are in the same recipe – LOVE! I wouldn’t be able to keep my hands out of it … thankfully it isn’t breakable like some other things *cough cough* Pinned!
    Mary Frances recently posted…Triple Blog Anniversary $250 Amazon Giveaway!My Profile

    1. Mir

      Thanks for the pin, Mary Frances! And you can make this dairy-free very easily, which I know is your thing. Just leave out the white chocolate chips, or substitute non-dairy chips!

  5. Matea

    “Snack cake” definitely caught my eye! Who doesn’t like snacking on cake, especially when it’s healthy and tastes good!
    Matea recently posted…Pineapple Banana SmoothieMy Profile

    1. Mir

      I’m so much more fond of snacks than meals! Especially when cake is involved, Matea!

  6. Jocelyn@Brucrewlife

    Mmmm, this pumpkin snack cake looks too good! I’d love to grab that fork and devour the piece next to it! 😉
    Jocelyn@Brucrewlife recently posted…Spooky Chocolate Vanilla Oreo FudgeMy Profile

    1. Mir

      I was shocked at how addictive it was, Jocelyn! The fork was very dangerous. Very.

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