Pumpkin Snack Cake

Recipes

This Pumpkin Snack Cake with Toffee is a delicious and moist fall dessert that’s loaded with pumpkin flavor, sprinkled with chocolate toffee bites, and finished with a sweet cream cheese drizzle. If you need a quick, easy, and flavorful fall dessert treat, this recipe is for you! 

pumpkin snack cake on plate and in pan.

A Unique Pumpkin Snack Cake

Yes, my friends, I’m coming at you with another pumpkin recipe for fall. We’re making this super easy Pumpkin Snack Cake with Toffee. If you’re new to Inspired by Charm, we love pumpkin here. If you do too, I have an entire collection of my BEST pumpkin recipes which you can find HERE. I cover everything from sweet to savory and pasta to cocktails. You’re in for a treat. 

I couldn’t be more thrilled to add another tasty recipe to that collection. This pumpkin snack cake is unique in that the batter is sprinkled with chocolate-covered toffee bits. It adds something distinctive and different to this pumpkin cake that sets it apart from the rest. 

pumpkin snack cake in pan.

I had this cake in my refrigerator for a few days and kept on making up excuses to have another piece or bite. It was THAT good! I couldn’t stop thinking about it. 

I think you’re going to love it too. 

Want More? Check out These Delicious Pumpkin Recipe?

pumpkin snack cake served on a table.

Why You’ll Love this Recipe: 

These days there are a lot of pumpkin recipes that you can make and try. In fact, here on IBC, I have a bunch that I would recommend. To help your baking decision-making process, I’ve listed a few of the reasons why I think you’ll love this recipe:

1. It’s easy. I appreciate any baking recipe that doesn’t require me to drag out my big mixer. The only thing you need for this recipe is a couple of bowls, a whisk, and a spatula. Love that. 

2. The pumpkin flavor is one point.  When it comes to pumpkin recipes, I’m always conscious of the pumpkin spice flavor. The balance of pumpkin and spice is wonderful here. It screams fall. 

3. Pumpkin and toffee are magic. Who knew that toffee and pumpkin together could be so yummy!? The toffee I used is wrapped in chocolate which only adds to the magic. 

Let’s get baking! 

sliced of pumpkin snack cake on a plate.

How to Make Pumpkin Snack Cake

For your convenience, I’ve provided a detailed ingredient list and instructions in the printable recipe card below.

  1. Preheat your oven to 350 degrees F. Spray a 9×13 baking pan with baking spray.
  2. In a large bowl whisk together the sugar, flour, flaxseed, baking powder, baking soda, spices, and salt. 
dry ingredients for pumpkin snack cake.
  1. Add the eggs, pumpkin puree, vegetable oil, and sour cream. Mix to combine. 
  2. Add in the toffee pieces. Gently mix to combine.
making pumpkin snack cake.
  1. Spread the batter into your prepared baking pan. 
  2. In a small bowl, prepare the topping by whisking together the sugar and cinnamon. Sprinkle on evenly on top of the cake.
pumpkin snack cake in pan.
  1. Bake for 30 minutes or until a toothpick inserted near the center comes out clean. 
  2. Allow the cake to cool in the pan. Prepare the cream cheese drizzle by beating together the cream cheese, butter, powdered sugar, vanilla extract, milk, and salt. 
  3. Drizzle over the cooled cake.
pumpkin snack cake in pan.

Cut, serve, and enjoy!

And that’s it! I told you it was easy! You can store this cake covered in the refrigerator for up to three days. 

pumpkin snack cake on plate.

Recipe Notes: 

A few other things to note…

  • Don’t have flaxseed? No worries; this recipe works just as great without it.
  • Go nutty! Love nuts with your pumpkin desserts? Add them in. I recommend using approximately one cup of nuts. Walnuts or pecans work perfectly here. Mix them in with your toffee bits. 
  • Not a fan of sour cream? If you prefer, you could use Greek yogurt instead. 

More recipe questions? Let me know in the comments below and I’ll do my best to answer them. 

pumpkin snack cake in pan.

Enjoy and Happy Baking! 

And that’s a wrap on this pumpkin snack cake with toffee. This is such a delicious fall dessert recipe that I hope you’ll enjoy it as much as I do. If you give it a try, I’d love to hear what you think. Be sure to stop back and leave a comment/rating below. 

Happy Pumpkin Spice Season! 

pumpkin snack cake on plate.

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pumpkin snack cake in pan.

Pumpkin Snack Cake

Did you make this recipe? Leave a review!

Course: Dessert
Cuisine: American
Keyword: cake, fall baking, pumpkin, pumpkin cake
Servings: 12
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
This Pumpkin Snack Cake with Toffee is a delicious and moist fall dessert that’s loaded with pumpkin flavor, sprinkled with chocolate toffee bites, and finished with a sweet cream cheese drizzle. If you need a quick, easy, and flavorful fall dessert treat, this recipe is for you!

Ingredients

Cinnamon Sugar Topping:
Cream Cheese Drizzle:

Instructions

  • Begin by preheating your oven to 350 degrees F. Spray a 9×13 baking pan with baking spray. Set aside.
  • In a large bowl whisk together the sugar, flour, flaxseed, baking powder, baking soda, spices, and salt. Add the eggs, pumpkin puree, vegetable oil, and sour cream. Mix to combine.
  • Add in the toffee pieces. Gently mix to combine.
  • Spread the batter into your prepared baking pan.
  • In a small bowl, prepare the topping by whisking together the sugar and cinnamon. Sprinkle evenly on top of the cake.
  • Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan.
  • Prepare the cream cheese drizzle by beating together the cream cheese, butter, powdered sugar, vanilla extract, milk, and salt.
  • Drizzle over the cooled cake.
  • Store, covered in the refrigerator for up to 3 days.

Notes

.

Nutrition Facts

Calories: 411kcalCarbohydrates: 66gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 88mgSodium: 329mgPotassium: 180mgFiber: 3gSugar: 47gVitamin A: 5978IUVitamin C: 2mgCalcium: 96mgIron: 2mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!
Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

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Comments

  • Julie at

    Moist, tasty cake. Cream cheese frosting takes it to the next level! I baked mine in two 8×8 pans and they filled out nicely. Thank you Michael!

    • Michael Wurm, Jr. at

      Wow! You’re quick! So glad you enjoyed it!

      xo Michael

  • Janiej at

    This looks delicious. But on your directions it says to mix in flaxseed, but flaxseed is not on the ingredients list?!

    • JaneJ at

      Sorry I just located it. Thank you for all the great recipes

  • Christy K at

    It looks yummy and is perfect timing! I’m making lunch for my parents this weekend and want to make this for dessert. What toffee bites did you use? Are they something like a Heath Bar? Thank you!

    • Michael Wurm, Jr. at

      Yep! Those are the ones I used. So good!

      xo Michael

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