Description
Pumpkin Snickerdoodle Snack Cake combines the cozy flavors of pumpkin bread and snickerdoodle cookies. Soft, tender, and crowned with a crackly cinnamon-sugar topping, it’s the ultimate easy fall dessert baked in just one bowl.
Ingredients
2 cups (250g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup (226g) canned pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) neutral oil (vegetable or canola)
3/4 cup (150g) granulated sugar
1/2 cup (100g) light brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
1/4 cup (50g) granulated sugar (for topping)
1 tsp ground cinnamon (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×9 inch pan with parchment.
2. In a large bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, whisk pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. Fold wet ingredients into dry until just combined. Do not overmix.
5. Mix 1/4 cup sugar and 1 tsp cinnamon for the topping.
6. Spread half the batter into pan, sprinkle half the cinnamon-sugar, then top with remaining batter. Finish with the rest of the cinnamon-sugar.
7. Bake 30–35 minutes, until a toothpick comes out with moist crumbs.
8. Cool at least 20 minutes before slicing.
Notes
Store at room temperature in an airtight container up to 3 days.
Freeze wrapped slices for up to 3 months; thaw at room temperature.
Do not substitute pumpkin pie filling for puree.
Avoid overmixing or overbaking for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 22g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg