This Pumpkin Snickerdoodle Snack Cake is easy to make, full of warm spices, and perfect for sharing with family or friends. The cinnamon-sugar topping also brings this cake to the next level.
Why You'll Love this Recipe
- Easy to make: grab a bowl and a few simple ingredients! This is a great dessert to make even if you are a novice.
- Moist and tender texture: The pumpkin puree keeps the cake moist and tender, making it the perfect cake to pair with your coffee
- Perfect for fall: The pumpkin and spices, combined with brown sugar makes this cake the ultimate fall treat.
- Crowd-pleaser: This cake will be your go-to to dessert to impress your guests.
- Versatile: Enjoy it as a snack, dessert or even breakfast! It is perfect for any time of day!
Pumpkin Snickerdoodle Snack Cake Ingredients
- Unsalted butter: I like being able to control the salt content in my desserts! If you use salted butter, make sure to adjust the salt.
- Pumpkin puree: This lends to the moistness of the cake
- Brown sugar: I used dark brown sugar for a richer fall flavor.
- Eggs: Lends to the fluffy nature of the this dessert.
- Vanilla extract: A must in all your baked goods!
- Whole milk: Feel free to use your favorite milk or whatever you have on hand.
- All-purpose flour: My favorite is King Arthur! You can also use 1:1 GF flour.
- Baking powder, soda, salt: Helps with the rise and flavor of your cake!
- Pumpkin spice: Adds warmth and the ultimate fall flavor to your snack cake.
How to Make Pumpkin Snickerdoodle Snack Cake
- Preheat Your Oven: Preheat your oven to 350°F. Grease and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and milk. Mix until smooth and well combined.
- Mix the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.
- Pour into Pan: Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
- Snickerdoodle Topping: In a small bowl, mix the granulated sugar and cinnamon together. Sprinkle this mixture evenly over the top of the cake batter.
- Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be slightly golden, and the cake should spring back when lightly pressed.
Substitutions and Variations
- Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use dairy-free butter and almond milk or oat milk in place of the regular butter and whole milk.
- Add Chocolate Chips: For an extra treat, stir in ½ cup of semi-sweet chocolate chips to the batter before baking.
- Extra Crunch: If you like a little texture, try adding chopped pecans or walnuts into the batter or sprinkle them on top with the cinnamon-sugar topping.
FAQs
No, pumpkin pie filling is pre-sweetened and spiced. Be sure to use pure pumpkin puree for the best results!
2. Can I make this cake in a larger pan?
Yes, but if you double the recipe and bake it in a 9x13-inch pan, be sure to adjust the baking time. It may take around 30-35 minutes to bake fully.
3. Can I skip the snickerdoodle topping?
You could, but it’s what gives this cake that classic snickerdoodle flavor! If you prefer less sugar on top, simply reduce the amount of cinnamon sugar you sprinkle.
4. Can I freeze the whole cake?
Yes! Just wrap the entire cake tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 2 months. Let it thaw in the fridge or at room temperature before serving.
If you make this Pumpkin Pull-Apart Loaf, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Pumpkin Snickerdoodle Snack Cake
Ingredients
- 1/2 cup unsalted butter
- 1 cup pumpkin puree
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk (or milk of choice)
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin spice
Instructions
- Preheat your oven to 350°F. Grease and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside.
- In a large bowl, whisk together the melted butter, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and milk. Mix until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
- In a small bowl, mix the granulated sugar and cinnamon together. Sprinkle this mixture evenly over the top of the batter.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be slightly golden, and the cake should spring back when lightly pressed.
- Allow the cake to cool in the pan on a wire rack for 10-15 minutes. Use the parchment overhang to lift the cake out of the pan, transfer it to a cutting board, and slice into squares.
