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Pumpkin Snickerdoodle Cake 54.png

Pumpkin Snickerdoodle Cake

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๐ŸŽƒ This pumpkin snickerdoodle snack cake combines the warm, comforting flavors of pumpkin spice with a sweet cinnamon-sugar topping for the perfect autumn treat that’s quick to make and impossible to resist.
๐Ÿช Perfect for afternoon snacks, dessert, or holiday gatherings, this snack cake delivers all the nostalgic taste of pumpkin pie in a simple, handheld form that everyone will love.

  • Total Time: 35 minutes
  • Yield: 12 servings

Ingredients

– 1/2 cup melted butter adds rich flavor and keeps the cake incredibly moist

– 1 egg provides structure and helps the cake rise

– 1 cup packed brown sugar brings a deep, caramel-like sweetness

– 3/4 cup pumpkin puree adds moisture, natural sweetness, and nutrients

– 1 tbsp vanilla extract enhances the overall flavor

– 1 1/2 tsp pumpkin pie spice infuses that classic fall spice mix

– 1/4 tsp salt brings out the sweetness and balances the flavors

– 1/2 tsp baking powder helps the cake rise

– 1 1/4 cup flour forms the structure of this snack cake

– 3 tbsp sugar creates a sweet, crunchy layer

– 1 1/2 tsp cinnamon adds a spicy warmth to the topping

– 1/2 tsp pumpkin pie spice boosts the fall spices in the topping

Instructions

1-First Step: Start by preheating your oven to 350ยฐF and preparing an 8ร—8 baking pan with non-stick spray. This ensures even baking and prevents sticking, which is key for a clean release. If you’re adapting for a vegan version, double-check your substitutes now to keep things seamless.

2-Second Step: In a large bowl, combine the 1/2 cup cooled melted butter, 1 egg, 1 cup packed brown sugar, 3/4 cup pumpkin puree, and 1 tbsp vanilla extract. Mix everything well until it’s smooth and creamy this creates the base of your moist pumpkin cake. For dietary tweaks, use a flax egg here if you’re going plant-based, which helps maintain that binding effect without any issues.

3-Third Step: Add the dry ingredients to your bowl: 1 1/2 tsp pumpkin pie spice, 1/4 tsp salt, 1/2 tsp baking powder, and 1 1/4 cup flour. Stir until just incorporated to avoid overmixing, which can make the cake tough. This step brings in the flavors of your cinnamon snickerdoodle, and if you’re making it gluten-free, this is where your flour swap really shines for a lighter texture.

4-Building the Batter: Once mixed, pour the batter into your prepared pan for even distribution. Now, it’s time for the topping: Mix 3 tbsp sugar, 1 1/2 tsp cinnamon, and 1/2 tsp pumpkin pie spice in a small bowl. Sprinkle it generously over the batter to get that classic snickerdoodle crunch.

5-Fourth Step: Pop the pan into the preheated oven and bake for 25-27 minutes. Check for doneness by inserting a toothpick in the center it should come out clean. This pumpkin snack cake bakes quickly, making it perfect for busy schedules, and you can extend the time by 10 minutes if you’re doubling the recipe in a larger pan.

6-Final Step: Let the cake cool in the pan for a few minutes before slicing. Serve it warm for the best flavor, perhaps with a scoop of vanilla ice cream as suggested in the tips. This easy snickerdoodle cake stores well and can be adapted for low-calorie versions by reducing sugars, ensuring it’s a hit for everyone from students to party hosts. For more baking ideas, check out our chocolate chip banana bread recipe on the site.

Last Step:

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Notes

๐ŸŽƒ Ensure melted butter is cooled before adding the egg – hot butter will scramble the egg and ruin the cake texture.
๐Ÿช Use all of the prepared topping mixture – this creates that perfect crunchy, sweet layer that makes snickerdoodles so irresistible.
โฐ Don’t overmix the batter after adding dry ingredients – mix just until incorporated for a tender, moist cake rather than a tough one.

  • Author: Brandi Oshea
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Contains dairy

Nutrition

  • Serving Size: 1 piece
  • Calories: 185
  • Sugar: 22
  • Sodium: 140
  • Fat: 8
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0.5
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 45