Pumpkin Snickerdoodle Snack Cake Recipe

Introduction

Cozy up with this Pumpkin Snickerdoodle Snack Cake, a delightful fall treat that combines the warm spices of a classic snickerdoodle with the rich moisture of pumpkin. Perfect for snack time or a casual dessert, this cake is easy to make and sure to impress with its tender crumb and sugary cinnamon topping.

Ingredients

• 1 3/4 cups (220g) all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 2 large eggs, at room temperature
• 1 cup (240g) pumpkin puree (not pie filling)
• 1 teaspoon vanilla extract
• For the snickerdoodle topping:
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. Line it with parchment paper, leaving an overhang to lift the cake out easily.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. Step 3: In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes. Add eggs one at a time, then mix in pumpkin puree and vanilla extract. The batter may look slightly curdled, but that’s normal.
4. Step 4: Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cake tender. Spread the batter evenly into the prepared pan using a spatula.
5. Step 5: Combine the topping sugar and cinnamon in a small bowl, then sprinkle evenly over the batter. Shake the pan gently to distribute the topping.
6. Step 6: Bake for 32-38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for at least 20 minutes before lifting out and slicing.

Tips & Variations

• Add 3/4 cup semi-sweet chocolate chips to the batter for a melty chocolate twist.
• Stir in 1/2 cup chopped pecans or walnuts for added crunch.
• Create a cream cheese swirl by swirling in a mixture of 4 oz softened cream cheese, 1/4 cup sugar, and 1 egg before baking.
• Drizzle a maple glaze made of 1 cup powdered sugar and 2 tablespoons maple syrup over the cooled cake.
• Use a 1:1 gluten-free baking mix instead of all-purpose flour for a gluten-free version.
• Replace eggs with flax eggs and butter with vegan butter for a vegan adaptation.
• Increase cinnamon to 1.5 teaspoons and add a pinch of ginger for an extra spiced flavor.

Storage

Store the Pumpkin Snickerdoodle Snack Cake in an airtight container at room temperature for up to 2 days. It will keep well in the refrigerator for 5-7 days when sealed. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil; they can be kept for up to 2 months. To reheat, warm slices gently in the microwave or oven until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can bake the cake a day or two in advance. Keep it covered at room temperature or chilled in the fridge, and it will stay delicious and moist.

Can I use fresh pumpkin instead of canned?

Fresh pumpkin puree works well if drained thoroughly to avoid excess moisture. It adds a lovely homemade touch to the cake.

Pumpkin Snickerdoodle Snack Cake Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

This Pumpkin Snickerdoodle Snack Cake is a moist, spiced treat combining the cozy warmth of pumpkin and classic snickerdoodle cinnamon, topped with a crunchy cinnamon sugar crust. Perfect for fall gatherings or a comforting snack with coffee, it’s easy to make with pantry staples and adaptable to various dietary needs.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9–12 slices 1x
• Category: Snack Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Cake

• 1 3/4 cups (220g) all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick or 115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 2 large eggs, at room temperature
• 1 cup (240g) pumpkin puree (not pie filling)
• 1 teaspoon vanilla extract

For the Snickerdoodle Topping

• 2 tablespoons (25g) granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. Line it with parchment paper, leaving an overhang for easy removal later.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. Cream Wet Ingredients: In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each. Stir in pumpkin puree and vanilla extract.
4. Combine and Pour: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cake tender. Spread the batter evenly into the prepared pan using a spatula.
5. Add Snickerdoodle Topping: Mix the 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle evenly over the batter. Shake the pan gently to distribute the topping.
6. Bake and Cool: Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 20 minutes before slicing for best results.

Notes

• Use real pumpkin puree, not pumpkin pie filling, to avoid excess sugar and spices.
• Don’t overmix the batter to keep the cake tender and moist.
• Let the cake cool before slicing to prevent crumbling.
• Adjust baking time if doubling the recipe, using a larger pan and checking doneness with a toothpick.
• For dairy-free, substitute butter with vegan alternatives like Earth Balance.
• Variations like adding chocolate chips, nuts, or a cream cheese swirl can enhance flavor and texture.

Keywords: pumpkin snack cake, snickerdoodle cake, fall dessert, pumpkin dessert, cinnamon sugar topping, easy pumpkin cake