Introduction

Cozy up with this Pumpkin Snickerdoodle Snack Cake that combines warm spices and moist pumpkin for a comforting treat. Perfect for fall gatherings or an everyday snack, it balances sweet and spicy flavors in every bite.

The image shows a close-up of a square piece of cake on a white plate, placed on a white marbled surface. The cake has two visible layers: the bottom layer is a moist, light orange-yellow cake with a soft texture, while the top layer is a thick, crumbly brown cinnamon sugar topping sprinkled with granulated sugar crystals. Behind the main piece, there are two more similar cake pieces slightly out of focus, with a cinnamon stick resting on one of them. The overall look is warm and inviting, highlighting the texture and detail of the topping and cake layers. photo taken with an iphone --ar 4:5 --v 7

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 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed brown sugar
2 large eggs, room temperature
1 cup (240g) pure pumpkin puree (not pie filling)
1 teaspoon vanilla extract
For the topping: 2 tablespoons (25g) granulated sugar
1 teaspoon ground cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving a little overhang for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
Step 3: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each. Then add the pumpkin puree and vanilla extract, mixing until combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender. Spread the batter evenly into the prepared pan.
Step 5: In a small bowl, combine the 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle this mixture evenly over the batter, pressing lightly to help it stick.
Step 6: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before lifting it out using the parchment paper. Cut into squares and serve.

Tips & Variations

Add 3/4 cup semi-sweet chocolate chips to the batter for a chocolatey twist.
Mix in 1/2 cup chopped pecans or walnuts for a crunchy texture.
Drizzle a simple glaze of powdered sugar and milk over the cooled cake for extra sweetness.
Increase the spices, like ginger or cardamom, for a bolder flavor profile.
Use 1:1 gluten-free baking flour for a gluten-free version that stays fluffy.
Replace eggs with flax eggs and butter with vegan butter for a vegan option.
Swap half the granulated sugar for maple syrup for a deeper fall flavor.

Storage

Store the Pumpkin Snickerdoodle Snack Cake in an airtight container at room temperature for up to 2 days. Refrigerate for 5-7 days, though the topping may soften. For longer storage, freeze individual slices wrapped well for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

A close-up view of a square piece of cake with two visible layers: the bottom layer is a soft, moist, golden-orange cake with a slightly crumbly texture, and the top layer is a thick, darker brown cinnamon sugar crumb topping with a grainy texture, dusted with fine sugar crystals that sparkle slightly. The piece sits on a smooth, white plate with a blurred background showing additional cake pieces and cinnamon sticks on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Absolutely! Bake it a day or two ahead and keep it in an airtight container at room temperature to maintain its moist texture and flavor.

Can I use fresh pumpkin instead of canned?

Yes, roasted and pureed fresh pumpkin works well. Just ensure it’s not too watery; drain excess liquid if needed to avoid a soggy batter.

Pumpkin Snickerdoodle Snack Cake Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

This Pumpkin Snickerdoodle Snack Cake is a cozy, autumn-inspired treat that combines the warm spices of cinnamon, nutmeg, and cloves with moist pumpkin puree. Topped with a classic cinnamon-sugar snickerdoodle crust, this cake is perfect for breakfast, dessert, or a sweet snack. Simple to prepare and wonderfully versatile, it’s a fall favorite that’s sure to please any crowd.

Author: Dana
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9–12 squares 1x
Category: Dessert
Method: Baking
Cuisine: American

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 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (115g) unsalted butter, softened
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

Preheat and Prep: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. Line the pan with parchment paper with overhang for easy cake removal after baking.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined for even spice distribution.
Cream the Wet Ingredients: In a larger 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 mixture might look slightly curdled but will come together.
Combine and Pour: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and tough cake. Pour the batter evenly into the prepared pan.
Add the Snickerdoodle Topping: Mix sugar and cinnamon for the topping, then sprinkle evenly over the batter. Use your fingers to distribute it well, creating the characteristic snickerdoodle crust.
Bake and Cool: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before lifting it out using the parchment overhang and cutting into squares.

Notes

Do not overmix the batter to keep the cake light and fluffy.
Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
Allow the cake to cool before cutting to prevent crumbling.
Oven temperature may vary; ensure your oven is properly calibrated.
Topping sugar amount can be reduced for a less sweet crust.
Optional variations include adding chocolate chips, nuts, glaze, or swapping sugars and flours for dietary preferences.

Keywords: pumpkin cake, snickerdoodle, fall dessert, pumpkin snack cake, cinnamon sugar topping, autumn flavors, moist pumpkin cake