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Pumpkin Snack Cake Praline

Category: Treats That Make Everything Better

This pumpkin cake is baked in a sheet pan for easy serving and is beautifully moist with warm cinnamon, nutmeg, and pumpkin pie spices. A rich praline icing made with toasted pecans and a touch of bourbon provides a sweet, crunchy layer that balances perfectly with the cake’s softness. The bourbon adds depth while the pecans give a satisfying texture, making it an inviting dessert for gatherings and cozy afternoons. Baking tips include using room-temperature ingredients, careful mixing, and slow spreading of the frosting to achieve the best texture and flavor harmony.

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Lili Clark smiling at the camera.
Created By Lili Clark
Updated on Fri, 17 Oct 2025 00:12:38 GMT
A slice of pumpkin snack cake with praline icing. Save
A slice of pumpkin snack cake with praline icing. | lilicooks.com

This pumpkin snack cake with praline icing is perfect for embracing all the cozy flavors of fall. Rich pumpkin and warm spices combine in a moist cake that is topped with a crunchy, bourbon-infused praline icing. It’s ideal for holiday gatherings or any time you want a dessert to impress a crowd with minimal fuss. Made in a sheet pan, it slices easily for sharing and looks beautiful on the table.

I first made this during a chilly October weekend, and it immediately became a family favorite. Everyone loved how the icing brought a special touch that made it feel festive without any complicated steps.

Ingredients

  • All-purpose flour: for a reliable tender crumb sift it lightly for best texture
  • Baking soda: to help the cake rise evenly and stay light
  • Pumpkin pie spice: blends cinnamon, nutmeg, and cloves to capture that unmistakable fall warmth
  • Pure pumpkin puree: canned pumpkin is convenient and ensures consistent moisture and flavor
  • Light brown sugar: adds a deep molasses sweetness while granulated sugar balances it out for the cake
  • Vegetable oil: keeps the cake soft and moist without overpowering the pumpkin flavor
  • Large eggs: act as the binder to hold everything together smoothly
  • Vanilla extract: deepens and balances the warm spices and pumpkin
  • Salted butter for the praline icing: enhances richness and balances sweetness
  • Heavy cream: creates a luscious texture in the frosting that’s smooth yet thick
  • Bourbon: lends a lovely depth and subtle warmth to the frosting, making it feel grown-up and special
  • Toasted pecans: bring crunch and a nutty counterpoint to the sweet icing
  • Salt in the icing: brightens the flavors and prevents it from becoming cloying

Step-by-Step Instructions

Preheat and Prepare the Pan:
Set your oven to 350 degrees Fahrenheit and generously spray an 18 by 13 inch sheet pan to prevent sticking. This pan size ensures even baking for the thin, tender cake.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, salt, and a pinch of nutmeg. This evenly distributes the leavening and spices so your cake is flavorful throughout.
Combine Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, packed brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until fully combined. This forms the moist base that holds all components together.
Add Dry to Wet and Stir:
Pour the dry ingredients into the wet mixture and stir just until no pockets of flour remain. Avoid overmixing here to keep the cake tender rather than dense.
Pour and Bake:
Spread the batter evenly in the prepared pan and smooth the top with a spatula. Bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center – it should come out clean or with just a few crumbs.
Make the Praline Icing:
Melt the butter in a small saucepan over medium-low heat. Add brown sugar and heavy cream and whisk constantly until the mixture boils. Remove from heat and gradually add powdered sugar while whisking until smooth.
Add Bourbon, Vanilla, Pecans and Salt:
Whisk bourbon and vanilla into the frosting. Stir in toasted chopped pecans and salt for a textured, flavorful topping.
Spread the Icing:
Pour the warm praline icing slowly over the slightly cooled cake. Use a spatula to gently spread if needed, taking care not to overflow the pan edges. Let the frosting set fully for about an hour before slicing.
A slice of pumpkin snack cake with praline icing. Save
A slice of pumpkin snack cake with praline icing. | lilicooks.com

My favorite part is the praline icing. Each bite delivers a sweet crunch with a hint of bourbon that my whole family always asks for seconds of. We often make this cake around Thanksgiving and have wonderful memories of sharing it with friends while sipping cider.

Storage Tips

Store leftovers at room temperature for up to three days covered tightly with plastic wrap or foil. For longer storage, refrigerate for up to one week. The icing stays stable and crunchy when chilled. You can also freeze slices or the whole cake in an airtight container for up to three months. Thaw overnight in the fridge or a few hours on the counter before serving.

Ingredient Substitutions

Cake flour or gluten-free flour blends can swap for all-purpose flour but may slightly change texture. Coconut or canola oil work as alternatives for vegetable oil to add different flavor notes or for dietary preferences. You can customize the spice blend with ginger, allspice, or more cinnamon if you prefer a different profile. Skip the bourbon and use pure maple syrup or rum extract to keep the icing flavorful but alcohol-free. Omit the icing entirely and simply dust with powdered sugar then add whipped cream for a lighter finish.

Serving Suggestions

This cake pairs beautifully with a hot cup of coffee, chai tea, or even warm apple cider. It’s rich enough to serve as a dessert after a hearty fall meal like roast chicken or pork but simple enough to bring along to potlucks and office parties. Adding a scoop of vanilla ice cream on the side turns it into an extra-special treat.

A slice of pumpkin snack cake with praline icing. Save
A slice of pumpkin snack cake with praline icing. | lilicooks.com

Cultural Context

Pumpkin desserts have long been a staple in American fall baking, tying back to harvest celebrations. The praline topping echoes Southern traditions of sweet, nutty confections often paired with cakes and pies. The addition of bourbon nods to Kentucky’s famous spirit and brings a warm complexity cherished in festive cooking and baking.

Recipe FAQs

→ Can I prepare this cake in advance?

Yes, baking it a day ahead keeps the flavors well-developed. Just keep it covered to maintain moistness.

→ Is bourbon necessary in the icing?

No, you can skip bourbon and substitute with additional heavy cream or maple syrup for a different sweetness profile.

→ Why toast pecans before adding to the icing?

Toasting enhances their crunch and intensifies their natural nutty flavor, preventing sogginess in the icing.

→ What spices highlight the pumpkin flavor best?

A blend of cinnamon, nutmeg, cloves, and pumpkin pie spice brings balanced warmth and depth to the cake.

→ How do I know when the cake is fully baked?

Insert a toothpick into the center; it should come out clean without wet batter for perfect doneness.

Pumpkin Snack Cake Praline

Moist pumpkin cake with warm spices and bourbon-peppered praline icing offers a crunchy, luscious fall treat.

Preparation Time
15 min
Cooking Time
20 min
Overall Time
35 min
Created By: Lili Clark

Category: Desserts

Skill Level: Moderate

Cuisine Type: American

Output: 20 Serves (20 servings)

Dietary Options: Vegetarian

Ingredients

→ Cake

01 2 cups all-purpose flour
02 2 teaspoons baking soda
03 1 teaspoon pumpkin pie spice
04 1/2 teaspoon ground cinnamon
05 1/2 teaspoon salt
06 Pinch of ground nutmeg
07 15 ounces canned pure pumpkin puree
08 1 cup packed light brown sugar
09 1 cup granulated sugar
10 1 cup vegetable oil
11 4 large eggs
12 1 teaspoon vanilla extract

→ Praline Icing

13 8 tablespoons salted butter
14 1 cup packed dark brown sugar
15 1/2 cup heavy cream
16 2 cups powdered sugar
17 2 tablespoons bourbon
18 2 teaspoons vanilla extract
19 1 1/2 cups chopped toasted pecans
20 1/2 teaspoon salt

Steps

Step 01

Preheat the oven to 350°F and spray an 18x13x1-inch sheet pan with baking spray.

Step 02

In a medium bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg; set aside.

Step 03

In a large bowl, whisk together pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.

Step 04

Gradually incorporate the dry ingredients into the wet mixture, stirring just until fully combined with no dry streaks.

Step 05

Pour batter into prepared sheet pan, smoothing the surface evenly, and bake for 18-20 minutes or until a toothpick comes out clean.

Step 06

Melt butter in a small saucepan over medium-low heat. Stir in dark brown sugar and heavy cream, whisking continuously until the mixture reaches a boil.

Step 07

Remove from heat and whisk in powdered sugar in increments until fully combined. Stir in bourbon and vanilla extract.

Step 08

Fold in toasted chopped pecans and salt to the icing mixture.

Step 09

Pour the icing slowly and evenly over the slightly cooled cake, taking care not to overflow. Allow icing to set for about 1 hour before slicing.

Tips

  1. Use room-temperature ingredients for best texture. Avoid overmixing the batter to keep the cake tender and light.
  2. Test doneness with a toothpick inserted into the center; it should come out clean.
  3. Toast pecans before adding to the icing for optimal crunch and flavor.
  4. Store cake covered at room temperature up to 3 days or refrigerate up to 1 week. Freeze well-wrapped for up to 3 months.

Required Tools

  • 18x13x1-inch sheet pan
  • Mixing bowls
  • Whisk
  • Saucepan
  • Measuring cups and spoons
  • Spatula

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains eggs, dairy, nuts, and gluten.

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 320.5
  • Fats: 14.8 g
  • Carbohydrates: 45.2 g
  • Proteins: 4.3 g