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Pumpkin Snickerdoodle Snack Cake Recipe

Pumpkin Snickerdoodle Snack Cake Recipe
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★★★★★

5.1 from 10 reviews

This Pumpkin Snickerdoodle Snack Cake is a moist, spiced treat combining the classic flavors of pumpkin and snickerdoodle cinnamon sugar topping. Made with real pumpkin puree, warm spices, and a crunchy cinnamon sugar crust, it’s perfect for fall snacking or dessert.

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 to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs, 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). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang for easy lifting 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 and evenly mixed.
  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. Then mix in the pumpkin puree and vanilla extract. The mixture may look slightly curdled initially, but it will come together.
  4. Combine and Pour: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix to avoid a tough cake. Spread the thick batter evenly into the prepared pan using a spatula.
  5. Add Snickerdoodle Topping: In a small bowl, mix the 2 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over the top of the batter. Gently shake the pan to distribute the topping.
  6. Bake and Cool: Bake in the preheated oven 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 clean cuts.

Notes

  • Use real pumpkin puree, not pie filling, for the best flavor and texture.
  • Allow the butter and eggs to come to room temperature before mixing to ensure even incorporation.
  • The snickerdoodle topping adds a sweet crunch—don’t skip it!
  • For easy removal, use parchment paper with overhang to lift the cake from the pan.
  • This cake stores well covered at room temperature for 2 days or refrigerated for up to 5 days.
  • Reheat slices gently in the microwave or enjoy at room temperature.

Nutrition

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

Find it online: https://tastygenius.com/pumpkin-snickerdoodle-snack-cake-recipe/