If you’ve been craving a cozy, warmly spiced treat that feels like autumn in every bite, then this Pumpkin Snickerdoodle Snack Cake Recipe is exactly what you need. It combines the tender, cakey texture of a classic snickerdoodle cookie with the rich, comforting flavors of pumpkin and cinnamon spices. Perfect for sharing with friends or enjoying with a cup of tea, this snack cake offers that delightful balance of sweet and spice that makes pumpkin desserts so irresistible.
Ingredients You’ll Need
Every ingredient in this Pumpkin Snickerdoodle Snack Cake Recipe is simple but plays a vital role in delivering the perfect flavor and texture. From warm spices to creamy butter and the natural moisture of pumpkin puree, each item helps build layers of taste that make this cake special.
- 2 cups all-purpose flour: The base that gives structure to the cake without weighing it down.
- 1 teaspoon baking soda: Helps the cake rise just enough to be light and fluffy.
- 1/2 teaspoon baking powder: Adds lift and a tender crumb to the texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the spices.
- 1 tablespoon ground cinnamon: Brings that warm, familiar snickerdoodle flavor.
- 1/2 teaspoon pumpkin pie spice: Adds depth with nutmeg, cloves, and allspice.
- 3/4 cup unsalted butter, softened: Provides richness and moisture without overpowering the spices.
- 1 cup packed brown sugar: Adds moisture and a subtle molasses flavor, perfect for autumn treats.
- 1/2 cup granulated sugar: Balances the brown sugar’s richness and helps with the signature snickerdoodle crunch.
- 1 large egg: Binds everything together for a tender crumb.
- 1 teaspoon vanilla extract: Enhances the sweetness with a smooth, comforting aroma.
- 1 cup canned pumpkin puree: Adds that vibrant color and moist, luscious texture without heaviness.
- 2 tablespoons granulated sugar (for topping): Creates a sweet, crunchy cinnamon-sugar crust.
- 1 teaspoon cinnamon (for topping): Boosts the warming spice in every bite.
How to Make Pumpkin Snickerdoodle Snack Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly from the moment it goes in. Grease or line a 9×13-inch baking dish with parchment paper so your cake releases easily after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. This bonds the aromatic spices with the leavening agents and flour, which is key for that perfect rise and flavor balance in your Pumpkin Snickerdoodle Snack Cake Recipe.
Step 3: Cream Butter and Sugars
In a large bowl, beat the softened butter with both the brown and granulated sugar using an electric mixer until the mixture is light, fluffy, and creamy. This step is essential for a tender crumb and that melt-in-your-mouth texture.
Step 4: Add Wet Ingredients
Beat in the egg and vanilla extract until fully combined and smooth. Then mix in the pumpkin puree, which adds moisture and a lovely orange hue, making this cake as beautiful as it is delicious.
Step 5: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture. Stir just until combined to avoid overmixing, which can make the cake tough. This gentle mix ensures your Pumpkin Snickerdoodle Snack Cake Recipe stays soft and light.
Step 6: Pour and Sprinkle
Spread the batter evenly into your prepared baking dish. In a small bowl, mix the granulated sugar and cinnamon together, then sprinkle this over the top of the batter, creating a crisp cinnamon-sugar topping that adds a delightful texture contrast.
Step 7: Bake and Cool
Bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring the cake to a wire rack to cool completely. This cooling step helps the cake set perfectly for slicing.
How to Serve Pumpkin Snickerdoodle Snack Cake Recipe
Garnishes
Top slices of the Pumpkin Snickerdoodle Snack Cake Recipe with a simple dusting of powdered sugar or a dollop of whipped cream spiced with a hint of cinnamon. For extra indulgence, drizzle a little caramel sauce or maple glaze to elevate those comforting flavors.
Side Dishes
This snack cake pairs wonderfully with a warm cup of chai tea or freshly brewed coffee. For an extra treat, serve alongside vanilla ice cream or a scoop of cinnamon-spiced yogurt to complement the pumpkin spices beautifully.
Creative Ways to Present
Try cutting the cake into bite-sized squares for party platters or layering pieces between thin spreads of cream cheese frosting for mini cake sandwiches. It also works wonderfully as a base for pumpkin trifle layered with whipped cream and spiced nuts for something spectacular.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Snickerdoodle Snack Cake Recipe fresh by storing it in an airtight container at room temperature for up to 3 days. This keeps the cake moist while maintaining that lightly crisp cinnamon topping.
Freezing
You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving to keep its wonderful texture intact.
Reheating
To bring back that freshly baked warmth, gently reheat individual slices in the microwave for about 15 seconds. You can also warm the whole cake in a low oven (around 300°F) for 10 to 15 minutes. This helps revive the flavors and softens the cake just right.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can! Just make sure to cook and puree fresh pumpkin until smooth and drain any excess moisture so it doesn’t make the batter too wet for your Pumpkin Snickerdoodle Snack Cake Recipe.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum to maintain texture and structure.
Can I add nuts or chocolate chips to this recipe?
Definitely! Adding chopped pecans or walnuts will add a delightful crunch while chocolate chips provide a gooey sweetness that pairs perfectly with the pumpkin spices.
How long will the Pumpkin Snickerdoodle Snack Cake Recipe stay moist?
If stored properly in an airtight container, this cake will stay moist and flavorful for about 3 to 4 days at room temperature.
Is this recipe suitable for making cupcakes instead of a cake?
Yes! You can fill cupcake liners about two-thirds full and bake for 18–22 minutes. The flavor remains just as delightful, and it’s perfect for portion control or parties.
Final Thoughts
There’s something incredibly comforting about a slice of Pumpkin Snickerdoodle Snack Cake Recipe fresh from the oven, warm and lightly spiced. It’s a simple yet magical way to celebrate the flavors of fall any time of year or share a sweet moment with loved ones. I can’t wait for you to give this recipe a try and make it your own cozy kitchen favorite!
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Pumpkin Snickerdoodle Snack Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Snickerdoodle Snack Cake combines the warm, comforting flavors of classic snickerdoodle cookies with seasonal pumpkin spice. Moist and tender, this cake is perfect for fall gatherings or a cozy treat with a cup of coffee or tea. Topped with a delightful cinnamon-sugar crust, it’s an easy-to-make dessert that delivers a festive twist on a beloved favorite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice. Set this mixture aside as it will be incorporated later.
- Cream Butter and Sugars: Using an electric mixer in a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will help create a tender texture in the cake.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully combined for added moisture and flavor.
- Incorporate Pumpkin Puree: Mix in the canned pumpkin puree until smooth, ensuring the pumpkin is evenly distributed throughout the batter for moistness and moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to prevent a tough cake.
- Pour Batter into Pan: Pour the batter into the prepared 9×13-inch baking dish. Use a spatula to spread it evenly for uniform baking.
- Prepare the Cinnamon-Sugar Topping: In a small bowl, mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the cake batter.
- Bake the Cake: Bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This allows the cake to set and makes it easier to cut.
Notes
- Ensure the butter is softened to room temperature for easy creaming with the sugars.
- Do not overmix the batter after adding the flour mixture to keep the cake tender.
- The pumpkin puree should be smooth and well-stirred before adding to the batter.
- If you prefer a more intense pumpkin flavor, consider adding an extra 1/4 teaspoon of pumpkin pie spice.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a festive touch, drizzle with a simple glaze of powdered sugar and milk after cooling.
