Pumpkin Snickerdoodle Snack Cake Recipe

 

If you’ve been searching for a cozy, flavorful treat that perfectly blends fall’s favorite spice profile with a tender, moist crumb, you’ve just found it! This Pumpkin Snickerdoodle Snack Cake is exactly the kind of dessert that fills your kitchen with the warm scent of cinnamon and pumpkin, while delivering a perfectly soft, cinnamon-sugar kissed bite every time. Imagine the nostalgic snickerdoodle cookie flavors reimagined into a moist cake punctuated with cozy pumpkin goodness—it’s an absolute crowd-pleaser and a must-bake this season.

Ingredients You’ll Need

Getting this Pumpkin Snickerdoodle Snack Cake just right is all about the wholesome, simple ingredients that work beautifully together. Each one packs a purpose, whether it’s adding moisture, spice, sweetness, or that unmistakable snickerdoodle crunch on top.

• All-purpose flour (1 3/4 cups / 220g): The base of the cake that gives it structure and a tender crumb when measured just right.
• Baking powder (1 teaspoon): Helps the cake rise with lift for a fluffy texture that’s not too dense.
• Baking soda (1/2 teaspoon): Works with the pumpkin puree’s acidity to keep the cake moist and tender.
• Salt (1/2 teaspoon): Balances the sweetness and enhances all the warm spices.
• Ground cinnamon (1 teaspoon): The star of snickerdoodle flavor, giving that classic, inviting warmth.
• Ground nutmeg (1/2 teaspoon): Adds a subtle cozy depth to your autumn treat.
• Ground cloves (1/4 teaspoon): Just a pinch to round out the complex spice medley without overpowering.
• Unsalted butter (1/2 cup / 115g), softened: Creates rich flavor and a tender crumb when creamed with sugar.
• Granulated sugar (3/4 cup / 150g): Sweetens the cake perfectly while contributing to that lovely cakey texture.
• Brown sugar (1/4 cup / 50g), packed: Adds moistness and a hint of molasses flavor for depth.
• Large eggs (2), room temperature: Help bind ingredients and add richness to the cake.
• Pumpkin puree (1 cup / 240g): Provides moisture, body, and that unmistakable pumpkin flavor—make sure to use pure pumpkin, not pie filling.
• Vanilla extract (1 teaspoon): Elevates the flavors with a subtle sweet aroma.
• Granulated sugar for topping (2 tablespoons / 25g): Creates the signature snickerdoodle sugar crunch.
• Ground cinnamon for topping (1 teaspoon): Ties the sugar topping together with classic snickerdoodle spice.

How to Make Pumpkin Snickerdoodle Snack Cake

Step 1: Preheat and Prep

Start by warming your oven to 350°F (175°C). This sets the stage for even baking, so your cake will rise beautifully. Grease an 8×8-inch baking pan and line it with parchment paper, leaving little overhang edges for easy lifting later—this hack makes slicing simple and neat.

Step 2: Mix Dry Ingredients

Whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl. This step is crucial to evenly distribute all those glorious spices throughout the cake. A well-blended mix here means every bite carries that signature Pumpkin Snickerdoodle Snack Cake flavor you’re craving.

Step 3: Cream Wet Ingredients

In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy—about two minutes. This aeration creates a light texture and sweet base. Add the eggs, one at a time, mixing well between each addition. Then stir in the pumpkin puree and vanilla extract. It might look a bit curdled at first—don’t worry, it’ll come together when you add the dry ingredients.

Step 4: Combine and Pour

Slowly add the dry ingredient mixture to the wet bowl, folding gently until just combined. Overmixing can toughen your cake, so go easy here. Your batter will be thick and luscious—spread it evenly into your prepared pan using a spatula, smoothing the surface.

Step 5: Add Snickerdoodle Topping

Mix together the two tablespoons of sugar and teaspoon of cinnamon in a small bowl. Sprinkle this sweet, spicy topping liberally over the batter and gently shake the pan to distribute it evenly. This topping bakes into a crunchy, sweet crust that makes this Pumpkin Snickerdoodle Snack Cake unforgettable.

Step 6: Bake and Cool

Bake for 32 to 38 minutes, or until a toothpick poked into the center comes out clean. The golden brown top and that cozy cinnamon aroma will have you impatiently waiting. Let the cake cool in the pan for at least 20 minutes before lifting it out with parchment paper and slicing. Trust me, this resting time ensures perfect squares that hold their shape—and it gives you a moment to breathe in that amazing smell!

How to Serve Pumpkin Snickerdoodle Snack Cake

Garnishes

A dusting of powdered sugar or a drizzle of warm caramel sauce takes this cake to new heights. For a festive touch, sprinkle some toasted pecans on top. Whipped cream or a scoop of vanilla ice cream on the side also complements the cake’s spicy richness beautifully.

Side Dishes

Pair this Pumpkin Snickerdoodle Snack Cake with a cup of spiced chai or freshly brewed coffee for a perfect afternoon treat. If you’re serving it for dessert, a simple bowl of fresh berries or a light cream cheese frosting adds wonderful contrast without overwhelming the flavors.

Creative Ways to Present

Consider serving individual slices warm with a dollop of cinnamon whipped cream and a sprinkle of pumpkin seeds for texture. Or, cut into bite-sized squares and arrange on a festive platter for a party-ready Pumpkin Snickerdoodle Snack Cake spread everyone will adore.

Make Ahead and Storage

Storing Leftovers

This cake stays moist and flavorful when stored in an airtight container at room temperature for up to three days. For longer storage, keep it wrapped tightly in plastic wrap to maintain freshness.

Freezing

You can freeze leftover Pumpkin Snickerdoodle Snack Cake by cutting it into slices, wrapping each one individually in plastic wrap, and placing them in a freezer bag. They’ll keep well for up to two months, so you can enjoy autumn flavors anytime.

Reheating

To enjoy your Pumpkin Snickerdoodle Snack Cake warm, reheat slices in the microwave for about 15 seconds or pop them into a 300°F oven for 5-7 minutes. Adding a little butter or cream cheese frosting after warming gives a delightful melt-in-your-mouth experience.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling is already sweetened and spiced, which can throw off the flavor balance and texture of your Pumpkin Snickerdoodle Snack Cake.

How do I know when the cake is done baking?

Use a toothpick or cake tester inserted into the center—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to cool.

Can I substitute spices or use pumpkin pie spice instead?

You can use pumpkin pie spice as a shortcut, but I recommend using the individual spices to control the balance and intensity perfectly for this cake.

Will this recipe work with gluten-free flour?

Yes, but make sure to use a gluten-free flour blend that includes xanthan gum or another binder. The texture may vary slightly but should still come out delicious.

What is the best way to cut this cake without it crumbling?

Allow the cake to cool completely and lift it from the pan using the parchment paper edges. Use a sharp knife and wipe it clean between cuts for neat, clean slices.

Final Thoughts

This Pumpkin Snickerdoodle Snack Cake is the kind of treat that fills your kitchen with love and invites everyone to gather around. Easy to make and impossible to resist, it truly embodies all the best things about fall baking. Once you try this recipe, it’s bound to become one of your most cherished seasonal favorites—so grab that pumpkin puree and get baking today!

 

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