Gluten Free Pumpkin Snack Cake

This Gluten Free Pumpkin Snack Cake is a delicious after school snack kids will love, and so will parents thanks to the whole grains and lower sugar content.

Gluten Free, Dairy Free, Nut Free, Soy Free

You knew this was coming, right??? I just shared this delicious snack cake to rave reviews, and now it’s PUMPKIN SEASON!!!

While I have some serious dinners that you’re entire family will love in the cue, I HAD to share this snack cake recipe ASAP because it’s SO good and every can of pumpkin needs to here this year!

This is a great recipe for a more nutrient-rich dessert, but if your kids coming home from school HANGRY and just want snack after snack after snack, this is also a great option.

Unlike traditional kid snacks, this Pumpkin Snack Cake is lower in sugar, filled with whole grains, contains more fiber, AND even has a vegetable (hello, pumpkin!!), so you’ll feel extra good when your kids ask for seconds. AND you’ll be extra happy when they’re not asking for 1,000,000 snacks because their bellies are FULL!

This Gluten Free Pumpkin Snack Cake is…

• Freakin’ DELISH!
• Made with 12 ingredients you probably have in your pantry
• Nutrient rich (hello vitamin A, lutein, fiber, and more!)
• Made in 1 bowl
• Easy to make with kids too

Ingredients You’ll Need to Make This Gluten Free Pumpkin Snack Cake

You’ll need 12 ingredients to make this snack cake, including:

1. Pumpkin puree is the base of this recipe. Pumpkin is a naturally sweeter vegetable, so it adds delicious flavor to this snack cake!
2. Milk or non-dairy milk alternative adds moisture to this recipe. Both dairy and dairy free alternatives work, but keep in mind most milk alternatives (almond milk, oat milk) are low in protein compared to dairy milks. Soy milk or pea protein milk (like Ripple) do contain equal amounts of protein as dairy milk.
3. Avocado oil contributes fat, which adds a delicious mouthfeel to the recipe.
4. Eggs are like glue in baked goods. The single egg used in this recipe really helps alleviate some of the crumbliness!
5. White sugar and brown sugar are used in this recipe for added sweetness.
6. Vanilla bean paste is a concentrated form of vanilla extract. Trader Joe’s makes a bourbon vanilla bean paste that I tried in this recipe and was delicious. But you couldn’t really taste the bourbon flavor all that much, so regular pure vanilla extract is just fine!
7. Oat flour is the gluten free flour of choice in this recipe. It’s full of fiber and you can easily make your own by blending oats in a high-powered blender or food processor.
8. Cinnamon, cloves & nutmeg are warm spices that lend that perfect fall flavor when accompanied with pumpkin!
9. Baking soda is the leavener of choice in this recipe.
10. Mini chocolate chips are important in this pumpkin snack cake recipe. Don’t use regular chocolate chips because they’re too heavy for the batter and will sink to the bottom. The mini chips perfectly float throughout the recipe!

Kitchen Tools You’ll Need for This Recipe

You need very basic kitchen tools for this recipe, including:

• Mixing bowl
• Measuring cups and spoons
• 8 x 8 baking dish
• Mixing spoon
• Spatula to get every last drop of batter out of the bowl!

How to Make Gluten Free Pumpkin Snack Cake

This recipe is very simple to make in one mixing bowl!

First, combine the “wet ingredients,” including the pumpkin puree, milk, oil, egg, sugars and vanilla paste.

Next, add the “dry ingredients,” including the oat flour, cinnamon, cloves, nutmeg, baking soda, and salt. Fold in the chocolate chips.

Pour the batter into an 8-by-8 baking dish. Sprinkle additional brown sugar and mini chocolate chips on top and bake!

In just 30 minutes you’ll have a fluffy pumpkin snack cake that’s absolutely delicious, but wait until it’s completely cool to cut!

Other Snack Recipes You’ll Love

• OG Gluten Free Snack Cake
• Pumpkin Cookie Dough Dip
• Pumpkin Hummus

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