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Pumpkin Snickerdoodle Snack Cake

A slice of pumpkin snickerdoodle snack cake on a white plate, showcasing its moist texture and cinnamon topping.
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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.

Ingredients

Scale
  • 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

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

Find it online: https://www.purecookingjoy.com/pumpkin-snickerdoodle-snack-cake/

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