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
Scale
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.
