Amazing Pumpkin Snickerdoodle Snack Cake Joy

Okay, so picture this: the air’s getting crisp, leaves are doing their fiery dance, and you’ve just got that *craving* for something warm, sweet, and totally comforting. That’s exactly the feeling I wanted to capture when I dreamt up this pumpkin snickerdoodle snack cake. It’s like a cozy hug in cake form, blending that classic pumpkin spice goodness with the irresistible cinnamon-sugar swirl of a snickerdoodle. Honestly, after years where my kitchen felt more like a battlefield than a happy place, finding joy in simple recipes like this just makes my heart sing. It’s proof that amazing food doesn’t need to be complicated, and this cake is pure Kich Joy, perfect for sharing. You can even follow along with all our kitchen adventures over on Facebook!

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Why You’ll Love This Pumpkin Snickerdoodle Snack Cake

This cake is just pure happiness in cake form! Here’s why you’re going to be obsessed:

• One-Bowl Wonder: Seriously, you can whip up the batter all in one bowl. Less mess means more time enjoying!
• Cozy Fall Flavors: It’s like autumn’s best parts all rolled into one – warm pumpkin spice meets that irresistible snickerdoodle cinnamon-sugar hug.
• Unbelievably Moist: Forget dry cake! This recipe is designed to be tender and perfectly moist, right down to the last bite.
• So Versatile: It’s your new go-to for everything from a simple coffee break companion to a show-stopping potluck dessert. Everyone will be asking for the recipe!

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Ingredients for Your Perfect Pumpkin Snickerdoodle Snack Cake

For the Cake Batter:

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (make sure it’s pure pumpkin, not pie filling!)
• 1/2 cup buttermilk

For the Cinnamon Sugar Topping:

• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

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How to Make This Easy Pumpkin Recipe

Alright, let’s get this amazing pumpkin snack cake into your oven! Trust me, it’s way simpler than you think, especially with our Pure Cooking Joy philosophy of making delicious food totally approachable. We’re going to tackle this all in one bowl for less cleanup – hooray! If you’ve ever made my easy pumpkin loaf, this will feel super familiar.

Preparing the Batter for Your Pumpkin Snack Cake

First things first, get your oven preheating to 350°F (175°C). While it’s warming up, grab your trusty 9×13 inch baking pan and give it a good grease and flour. Now, for the magic: in a big mixing bowl, whisk together your flour, baking soda, salt, and all those yummy fall spices – cinnamon, nutmeg, and cloves. Add in the granulated sugar and your softened butter. Use an electric mixer on low speed until it looks crumbly. Beat in those eggs one by one, then stir in the vanilla. In a separate little bowl, give your pumpkin puree and buttermilk a quick whisk together. Now, add about half of that pumpkin mix to your main bowl and mix until it’s just combined. Pour in the rest of the pumpkin mixture and mix until everything is smooth. Just be careful not to overmix it – we want tender cake, not tough cake!

Creating the Cinnamon Sugar Topping

This part is almost too easy! In a small bowl, just stir together the packed light brown sugar and the cinnamon until they’re well combined. That’s it for the topping ingredients!

Baking and Cooling Your Snickerdoodle Cake

Pour that lovely batter into your prepared pan and spread it out evenly. Now for the best part: drizzle the melted butter all over the top, then sprinkle that glorious cinnamon sugar mixture evenly over everything. Pop it into your preheated oven and bake for about 30 to 35 minutes. You’ll know it’s ready when a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for a bit before you slice into it and enjoy. Patience is key here, even though it smells amazing!

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Tips for the Best Pumpkin Snickerdoodle Snack Cake

Gotta be honest, I’ve made this pumpkin snickerdoodle snack cake more times than I can count, and a few little tricks make all the difference! First, make sure your butter and eggs are truly at room temperature. It really helps when creaming the butter and sugar together to get that fluffy texture we love. Also, when you’re mixing the batter, don’t go crazy beating it after you add the pumpkin and buttermilk – just mix until it’s *barely* combined. Overmixing can make your cake a bit tougher, and we want pure joy, right? Trust me on this one!

Ingredient Notes and Substitutions for Snack Cake

Let’s chat about a few things to make sure your pumpkin snickerdoodle snack cake is absolutely perfect! First off, that “pumpkin puree” on the ingredient list? Make SURE it’s just plain pumpkin puree and NOT pumpkin pie filling. Pie filling already has sugar and spices added, which would totally mess with our flavor balance. You want that pure pumpkin goodness! If you don’t have buttermilk, no worries! Just pop a tablespoon of lemon juice or white vinegar into a measuring cup, then fill it up with regular milk to make a cup. Let it sit for about 5 minutes, and voila – instant buttermilk substitute!

Serving Suggestions for Your Fall Dessert

This pumpkin snickerdoodle snack cake is seriously delightful enjoyed just as it is, maybe with a warm mug of coffee or a comforting cup of tea. It’s also amazing with a scoop of vanilla ice cream! It’s absolutely perfect for those cozy autumn mornings, a lovely addition to any potluck spread, or just a sweet treat for yourself when you need a little pick-me-up. It truly brings people together!

Storage and Reheating for Your Moist Pumpkin Cake

Got leftovers of this pumpkin snickerdoodle snack cake? Lucky you! To keep it wonderfully moist, just pop it into an airtight container. It’ll stay delicious at room temperature for up to 3 days. If you want it to last a bit longer, the fridge is your friend, but let it come back to room temp for a bit before serving so it doesn’t feel too firm. Honestly, it’s so good, I doubt it’ll last long anyway!

Frequently Asked Questions about Pumpkin Snickerdoodle Snack Cake

Got questions about this delicious pumpkin snickerdoodle snack cake? I’ve got answers!

How do I make sure my pumpkin cake stays moist?

This is such a common question, and honestly, the secret is in the ingredients and not overmixing! Using pure pumpkin puree (not the pie filling kind with added stuff) is key because it has the right moisture content. Also, once you add the wet ingredients and flour, just mix until everything is *barely* combined. Overmixing develops the gluten too much, which can lead to a tougher, drier cake. Trust me, a little gentle mixing goes a long way!

Can I make this recipe gluten-free?

Oh, absolutely! While this recipe is written for all-purpose flour, you can totally make a delicious gluten-free pumpkin snack cake. Just use a good quality 1-to-1 gluten-free baking flour blend (the kind that already has xanthan gum in it). Make sure to measure it correctly, usually by spooning it into the cup and leveling it off. The texture might be slightly different, but the flavor will be just as amazing!

What’s the difference between pumpkin puree and pumpkin pie filling?

This is a super important one! Pure pumpkin puree is just that – 100% cooked, mashed pumpkin. It’s earthy and mild. Pumpkin pie filling, on the other hand, already has sugar, spices, and sometimes even thickeners added to it. If you use pie filling in this snickerdoodle cake, your cake will likely be too sweet and the spice balance will be totally off. Always look for “100% Pure Pumpkin” on the can!

Can I make this in a different pan size?

You sure can! This batter is perfect for a 9×13 inch pan, giving you that lovely sheet cake style. If you wanted to use a round cake pan, you could likely do an 8 or 9-inch one, but you’ll need to keep a close eye on the baking time as it might bake faster. Smaller pans mean less cake, so they’ll be done sooner. Just always do the skewer test to be sure!

Estimated Nutritional Information

Just a heads-up, the nutritional info below is an estimate for one slice of this delicious pumpkin snickerdoodle snack cake. Keep in mind that the exact numbers can wiggle around a bit depending on the brands of ingredients you use and how you slice your cake. So, consider these super handy guidelines rather than exact science!

• Serving Size: 1 slice
• Calories: ~280
• Fat: ~14g
• Saturated Fat: ~8g
• Cholesterol: ~50mg
• Sodium: ~150mg
• Carbohydrates: ~38g
• Sugar: ~35g
• Fiber: ~1g
• Protein: ~3g

Pumpkin Snickerdoodle Snack Cake

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Enjoy a moist and flavorful pumpkin snack cake with a classic cinnamon-sugar snickerdoodle topping. This easy, one-bowl recipe is perfect for fall gatherings, coffee breaks, or any time you crave a comforting autumn dessert.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup buttermilk
• For the Topping:
• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Add the granulated sugar and softened butter to the dry ingredients. Mix with an electric mixer on low speed until crumbly.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate small bowl, whisk together the pumpkin puree and buttermilk.
6. Add half of the pumpkin mixture to the dry ingredients and mix until just combined. Add the remaining pumpkin mixture and mix until smooth. Do not overmix.
7. Pour the batter into the prepared baking pan and spread evenly.
8. In a small bowl, combine the brown sugar and cinnamon for the topping. Drizzle the melted butter over the batter, then sprinkle the brown sugar mixture evenly over the top.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool in the pan on a wire rack before slicing and serving.

Notes

• For an extra moist cake, ensure you are using pumpkin puree and not pumpkin pie filling.
• Store any leftover cake in an airtight container at room temperature for up to 3 days.
• This cake pairs wonderfully with a cup of coffee or tea, making it a great addition to your meal planning for cozy mornings.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 35g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg