Pumpkin Snickerdoodle Snack Cake Recipe
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.
- 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
Scale
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- 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.
- 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.
- 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.
- 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
