Easy Pumpkin Snickerdoodle Snack Cake – Fall’s Perfect Comfort Dessert

Pumpkin Snickerdoodle Snack Cake combines the warm, spiced comfort of traditional snickerdoodles with the seasonal richness of pumpkin in a delightfully soft cake form. This simple yet impressive dessert brings together the nostalgic flavors of fall baking with a modern twist that’s perfect for any occasion. Whether you’re looking for new canned pumpkin recipes or craving a pumpkin dessert that’s both familiar and unique, this snack cake delivers on all fronts. It features that classic cinnamon-sugar coating we all love in snickerdoodles but transformed into a moist, cake-like treat that celebrates the best of autumn flavors.

Why You’ll Love This Pumpkin Snickerdoodle Snack Cake

Perfect Balance of Flavors and Textures

This Pumpkin Snickerdoodle Snack Cake offers the best of both worlds – the warm, aromatic spices of traditional snickerdoodles and the moist, tender crumb that pumpkin brings to baked goods. The cinnamon-sugar topping creates a slightly crisp, sweet crust that beautifully contrasts with the soft cake beneath. Unlike some pumpkin desserts that can be overly dense or heavy, this cake maintains a light, airy texture while still delivering that rich pumpkin flavor we crave during fall. The balance makes it perfect for both casual snacking and more formal dessert occasions.

Quick and Simple Preparation

One of the greatest things about this pumpkin cake is how straightforward it is to prepare. With minimal hands-on time and basic pantry ingredients, you can have this impressive dessert in the oven in under 15 minutes. There’s no complicated layering or frosting required, making it accessible even for beginning bakers. The simplicity doesn’t compromise flavor, though – this cake delivers the same satisfaction as more time-intensive fall baking projects. It’s the perfect solution when you want something special but don’t have hours to spend in the kitchen.

Ingredients You’ll Need

For the Snack Cake

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup canned pumpkin puree (not pumpkin pie filling)
• ¼ cup milk

For the Cinnamon-Sugar Topping

• 3 tablespoons granulated sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg (optional)

How to Make Pumpkin Snickerdoodle Snack Cake

Preparing the Batter

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Mix in the pumpkin puree until incorporated. The mixture might look slightly curdled, but that’s normal.
6. Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined – don’t overmix.
7. Spread the batter evenly into the prepared baking pan.

Finishing and Baking

1. In a small bowl, mix together the sugar, cinnamon, and optional nutmeg for the topping.
2. Sprinkle the cinnamon-sugar mixture evenly over the cake batter, covering the entire surface.
3. For an extra touch, lightly run a knife through the top of the batter in a swirling motion to create a marble effect with some of the topping.
4. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
5. Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.
6. Cut into squares and serve warm or at room temperature.

Storage & Reheating Tips

Keeping Your Cake Fresh

This Pumpkin Snickerdoodle Snack Cake stays remarkably moist thanks to the pumpkin in the batter. To maintain its freshness, store it in an airtight container at room temperature for up to 3 days. The cinnamon-sugar topping helps seal in moisture, but for even better results, place a piece of parchment paper between layers if you’re stacking the cake squares. For longer storage, you can refrigerate the cake for up to a week, though the texture is best when enjoyed within the first few days after baking.

Freezing and Reheating Options

This snack cake freezes beautifully, making it perfect for advance preparation. To freeze, wrap individual squares in plastic wrap, then place them in a freezer-safe container or bag. They’ll maintain quality for up to 3 months. When you’re ready to enjoy, thaw at room temperature for about an hour, or for a warm treat, microwave a square for 15-20 seconds. You can also reheat the cake in a 300°F oven for about 10 minutes. For an extra special touch when serving reheated cake, sprinkle a little fresh cinnamon-sugar mixture on top just before serving to restore some of that signature crispness.

FAQs About Pumpkin Snickerdoodle Snack Cake

Common Questions and Substitutions

Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is thick and not too watery. If it seems wetter than canned puree, drain it in a fine-mesh sieve lined with cheesecloth for about 30 minutes before measuring.

What can I substitute if I don’t have all the spices?
You can use 2½ teaspoons of pumpkin pie spice as a direct replacement for the individual spices in the cake batter.

Can this recipe be made gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend. The texture may be slightly different, but the cake will still be delicious.

How can I make this cake more like cake-like pumpkin chocolate chip cookies?
Simply fold in ½ cup of chocolate chips into the batter before baking. The combination of chocolate and pumpkin is incredibly delicious!

Can I double the recipe for a larger crowd?
Yes! Double all ingredients and bake in a 9×13-inch pan. You may need to increase the baking time by 5-10 minutes.

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Conclusion: A Seasonal Favorite Worth Sharing

This Pumpkin Snickerdoodle Snack Cake perfectly captures the essence of fall baking while being simple enough for everyday enjoyment. The combination of warm spices, tender pumpkin cake, and that irresistible cinnamon-sugar topping creates a dessert that’s both comforting and special. Whether you’re a seasoned baker or just getting started, this recipe offers an accessible way to enjoy the flavors of the season.