Introduction

Pumpkin Snickerdoodle Snack Cake is a cozy, moist treat that perfectly captures the flavors of fall. With warm spices and a cinnamon-sugar topping, this cake is great for snacking, breakfast, or dessert. It’s simple to make but packed with comforting autumn taste.

A close-up view of two square pieces of cinnamon coffee cake on a white plate, each piece showing two layers; the bottom layer is a dense, moist, golden-yellow cake with a soft texture, and the top layer is a thick, crumbly, dark brown cinnamon sugar streusel with a rough texture, sprinkled with granulated sugar that sparkles under soft lighting, resting on a white marbled surface with blurred orange fruits and a cinnamon stick in the background, giving a warm, cozy feel. 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) brown sugar, packed
2 large eggs, room temperature
1 cup (240g) pumpkin puree (pure, not pie filling)
1 teaspoon vanilla extract

For the Snickerdoodle Topping:

2 tablespoons (25g) granulated sugar
1 teaspoon ground cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. Line it with parchment paper with 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 well combined.
Step 3: In a larger bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each. Then stir in the pumpkin puree and vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cake tender. Spread the batter evenly into the prepared pan.
Step 5: Mix the topping sugar and cinnamon, then sprinkle it evenly over the batter. Gently spread it with your fingers to ensure good coverage.
Step 6: 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 out with the parchment paper and cutting into squares.

Tips & Variations

Add 3/4 cup semi-sweet chocolate chips to the batter for a chocolaty twist.
Mix in 1/2 cup chopped pecans or walnuts for extra crunch.
Drizzle with a simple powdered sugar and milk glaze after baking for added sweetness.
Increase spices like ginger or add cardamom for a bolder flavor.
Swap half the granulated sugar for maple syrup for a deep, earthy note.
For a creamy surprise, swirl sweetened cream cheese into the batter before baking.
Use a 1:1 gluten-free baking flour blend for a gluten-free version.
Replace eggs with flax eggs and use vegan butter for a vegan-friendly cake.

Storage

Store the Pumpkin Snickerdoodle Snack Cake in an airtight container at room temperature for up to 2 days. It can be refrigerated for 5-7 days, though the topping may soften. For longer storage, wrap individual slices and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.

How to Serve

A close-up of a square slice of cake on a white plate shows two main layers: a moist, dense golden yellow base with a slightly crumbly texture, and on top, a thick, rich brown crumb layer that looks moist and sticky, sprinkled lightly with granulated sugar. In the background, more pieces of the same cake with similar layers are visible but softly blurred, resting on the white plate. The setting is on a white marbled surface with warm orange tones hinting at pumpkins and a cinnamon stick adding an autumn feel. 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?

Yes! This cake holds up well when made a day or two in advance. Keep it covered at room temperature and it will stay soft and delicious.

Can I use fresh pumpkin instead of canned pumpkin puree?

You can use fresh pumpkin that’s been roasted and pureed, but make sure it’s not watery. Drain any excess liquid to maintain the cake’s texture.

Pumpkin Snickerdoodle Snack Cake Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

This Pumpkin Snickerdoodle Snack Cake is a moist, flavorful autumn treat that combines the warm spices of cinnamon, nutmeg, and cloves with the rich taste of pumpkin puree. Featuring a soft cake base topped with a classic snickerdoodle cinnamon-sugar crust, it’s perfect for breakfast, dessert, or as a cozy snack. Easy to make with simple ingredients and versatile enough for several dietary adaptations, this recipe is a fall favorite that brings comfort and delight to your kitchen.

Author: Lena
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 to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (50g) brown sugar, packed
2 large eggs, room temperature
1 cup (240g) pure 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). Grease an 8×8-inch baking pan and line it with parchment paper with an overhang for easy removal after baking.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves until evenly combined.
Cream the Wet Ingredients: In a larger bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, blending well after each addition. Then mix in the pumpkin puree and vanilla extract.
Combine and Pour: Gradually stir the dry ingredients into the wet ingredients, mixing just until combined—avoid overmixing to keep the cake tender. Spread the batter evenly into the prepared pan.
Add the Snickerdoodle Topping: Mix together the granulated sugar and ground cinnamon for the topping. Sprinkle evenly over the surface of the batter and gently spread it out with your fingers to create a snickerdoodle crust.
Bake and Cool: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Let the cake cool in the pan for about 10 minutes before using the parchment overhang to lift it out and slice into 9-12 squares.

Notes

Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
Do not overmix the batter to ensure a light, fluffy cake instead of a dense texture.
Allow the cake to cool before cutting to prevent crumbling.
Oven temperatures vary; check doneness early to avoid drying out the cake.
For variations, consider adding chocolate chips, nuts, glaze, or spices to customize flavors.
Store the cake at room temperature in an airtight container for up to 2 days or refrigerate for 5-7 days.
Freeze individual pieces wrapped tightly for up to 2 months and thaw overnight in the fridge before serving.

Keywords: pumpkin snack cake, snickerdoodle cake, pumpkin dessert, autumn cake, fall baking, cinnamon sugar cake, easy pumpkin recipe