Pumpkin Snickerdoodle Snack Cake Recipe
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.
- 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
