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Pumpkin Snickerdoodle Snack Cake Recipe

Pumpkin Snickerdoodle Snack Cake Recipe
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★★★★★

4.9 from 19 reviews

This Pumpkin Snickerdoodle Snack Cake combines the warm spices of a classic snickerdoodle cookie with moist pumpkin cake for a perfect fall treat. Made with real pumpkin puree and a cozy blend of cinnamon, nutmeg, and cloves, this versatile cake is topped with a cinnamon sugar crunch that captures the essence of autumn in every bite.

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 (115g or 1 stick) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, at 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) and grease an 8×8-inch baking pan. Line it with parchment paper with a little overhang to make removing the cake easier later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
  3. Cream Wet Ingredients: In a large bowl, beat the softened butter with granulated sugar and brown sugar 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.
  4. Combine and Pour: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender. Spread the batter evenly in the prepared pan and smooth the surface with a spatula.
  5. Add Snickerdoodle Topping: Combine the sugar and cinnamon for the topping in a small bowl, then sprinkle evenly over the batter. Shake the pan gently to distribute the topping uniformly.
  6. Bake and Cool: Bake for 32 to 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 to ensure clean cuts.

Notes

  • Use real pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • For a chocolate chip twist, fold in 3/4 cup semi-sweet chocolate chips into the batter.
  • Add 1/2 cup chopped pecans or walnuts for texture and nutty flavor.
  • Try a cream cheese swirl by mixing 4 oz softened cream cheese, 1/4 cup sugar, and 1 egg and swirling it into the batter before baking.
  • Drizzle with a maple glaze made from 1 cup powdered sugar and 2 tablespoons maple syrup after cooling.
  • For gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking mix.
  • For vegan variation, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and vegan butter.
  • Increase cinnamon to 1.5 teaspoons and add a pinch of ginger for a spicier flavor.
  • Let the cake cool completely before glazing or serving for best texture.

Nutrition

Keywords: Pumpkin Snickerdoodle Snack Cake, Pumpkin Cake, Fall Dessert, Spiced Cake, Snack Cake, Cinnamon Sugar Cake

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