Pumpkin Snickerdoodle Snack Cake is a wonderful treat that brings together the comforting flavors of fall. It’s soft, moist, and packed with spices that fill your kitchen with a delightful aroma. This cake is perfect for a casual snack or a special occasion. The blend of pumpkin and cinnamon sugar creates a unique taste that everyone loves. Plus, it’s super easy to make!
How to Make Pumpkin Snickerdoodle Snack Cake
Ingredients:
- 1/2 cup butter (melted)
- 1 egg
- 1 cup brown sugar (packed)
- 3/4 cup pumpkin puree
- 1 tbsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 1/4 cup flour
- 3 tbsp sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
Directions:
- Preheat your oven to 350 degrees. Spray an 8×8 square baking pan with non-stick spray.
- In a medium bowl, combine the melted butter, egg, brown sugar, pumpkin puree, and vanilla extract. Make sure the butter isn’t too warm to avoid scrambling the egg. Mix until everything is well combined.
- Add the pumpkin pie spice, salt, baking powder, and flour to the pumpkin mixture. Stir until all ingredients are incorporated.
- Pour the batter into the greased 8×8 pan.
- In a small bowl, mix the topping ingredients (sugar, cinnamon, and pumpkin pie spice) and sprinkle them liberally over the top of the cake.
- Bake for 25-27 minutes, or until a toothpick inserted in the middle comes out clean.
How to Serve Pumpkin Snickerdoodle Snack Cake
Serve this delicious snack cake warm or at room temperature. It makes a great afternoon treat or dessert. You can enjoy it plain, or dress it up with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.
How to Store Pumpkin Snickerdoodle Snack Cake
To store leftover cake, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, consider freezing individual slices. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They can last for up to 3 months in the freezer.
Tips to Make Pumpkin Snickerdoodle Snack Cake
- Make sure your butter is melted but not hot, as this can cook the egg.
- Mix the dry ingredients well to ensure an even distribution of flavors.
- Don’t skip the topping! It adds a delightful crunch and extra flavor.
- Keep an eye on the cake towards the end of baking to avoid overcooking.
Variation
You can add nuts, like chopped pecans or walnuts, to the batter for added texture. You can also switch things up by using butterscotch or white chocolate chips for a different kind of sweet surprise.
FAQs
Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
Q: Is it possible to make this recipe gluten-free?
A: Absolutely! You can use a gluten-free flour blend to replace regular flour for a gluten-free version.
Q: Can I add frosting to the cake?
A: While it is delicious on its own, you can add cream cheese frosting or a simple glaze if you want a sweeter touch!
Pumpkin Snickerdoodle Snack Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan; set aside.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
- In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined; do not overmix.
- Pour the cake batter evenly into the prepared baking pan.
- In a small bowl, combine the ¼ cup granulated sugar and 1 tablespoon ground cinnamon for the topping, then sprinkle evenly over the cake batter.
- Bake for 28-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before serving.