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Pumpkin Snickerdoodle Snack Cake Recipe

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★★★★★

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.

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

  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 with an overhang for easy removal after baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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