Description
Pumpkin Snickerdoodle Snack Cake is the cozy, cinnamon-sugar-topped fall dessert you didn’t know you needed. Made with simple ingredients and ready in just 35 minutes, this moist, tender pumpkin cake is perfect for potlucks, school lunches, or a warm slice on a chilly day.
Ingredients
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½ cup (113 g) butter, melted
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1 egg
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1 cup (200 g) packed brown sugar
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¾ cup (180 g) pumpkin purée
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1 tbsp (15 ml) vanilla extract
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1½ tsp pumpkin pie spice
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¼ tsp salt
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½ tsp baking powder
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1¼ cups (156 g) all-purpose flour
For the topping:
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3 tbsp (38 g) granulated sugar
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1½ tsp ground cinnamon
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½ tsp pumpkin pie spice
Instructions
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Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan with non-stick spray.
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In a bowl, whisk together melted (not hot) butter, egg, brown sugar, pumpkin purée, and vanilla until smooth.
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Add pumpkin pie spice, salt, baking powder, and flour. Stir just until combined.
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Spread the batter evenly into the prepared pan.
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In a small bowl, mix granulated sugar, cinnamon, and pumpkin pie spice. Sprinkle over the top of the batter.
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Bake for 25–27 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool slightly, then serve warm or at room temperature.
Notes
Do not overmix the batter for a tender crumb.
Butter should be melted but not hot to prevent cooking the egg.
For extra topping, double the cinnamon-sugar mixture.
Serve with whipped cream or vanilla ice cream for a treat.
Easily doubles for a 9×13-inch pan—bake 35–38 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American