Pumpkin Snickerdoodle Snack Cake Easy Fall Dessert

Pumpkin Snickerdoodle Snack Cake is the kind of cozy treat that instantly fills your home with the scent of cinnamon and warm pumpkin. The very first time I baked this soft cake, I was reminded of old family gatherings where a simple pumpkin cake would be sliced and served with mugs of cocoa. This recipe takes that memory and upgrades it with a snickerdoodle twist. A buttery cinnamon sugar topping bakes into a golden crust while the inside stays moist and tender with pumpkin puree. If you love the chewy flavor of cake like pumpkin chocolate chip cookies or creamy autumn puddings, this is a must try recipe for your collection of pumpkin recipes dessert favorites.

Callie Brooks

Pumpkin Snickerdoodle Snack Cake

This cozy and nostalgic Pumpkin Snickerdoodle Snack Cake fills your kitchen with the warm scent of cinnamon and pumpkin. A soft, moist base is topped with a buttery cinnamon sugar crust — perfect for fall baking, snacking, or holiday sharing.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 9 squares

Course: Dessert, Snack

Cuisine: American

Calories: 270

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 ½ cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp pumpkin pie spice
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup milk
• 1 tsp vanilla extract
• ¼ cup granulated sugar (for topping)
• 1 tbsp ground cinnamon (for topping)

Equipment

• mixing bowls
• whisk
• hand mixer or stand mixer
• measuring cups and spoons
• 8×8 or 9×9 inch baking pan
• rubber spatula
• cooling rack

Method

 

1. In a small bowl, mix ¼ cup sugar with 1 tablespoon ground cinnamon. Set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
3. In a large bowl, beat softened butter and sugar until light and fluffy. Add the egg and mix until smooth.
4. Stir in pumpkin puree, milk, and vanilla until well combined.
5. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6. Pour batter into a greased 8×8 or 9×9 inch baking pan. Spread evenly. Sprinkle with the cinnamon sugar topping.
7. Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool slightly before cutting into squares. Serve warm or at room temperature.

Nutrition

Calories: 270kcalCarbohydrates: 39gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 220mgPotassium: 115mgFiber: 1gSugar: 24gVitamin A: 4500IUVitamin C: 2mgCalcium: 60mgIron: 1.6mg

Notes

Use pumpkin puree, not pumpkin pie filling. Room temperature ingredients ensure a fluffier texture. Try adding chocolate chips or nuts for a flavor twist. Bake in a single pan — no layering or frosting required.

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Why You Will Love This Recipe

Pumpkin Snickerdoodle Snack Cake is a recipe that feels festive and simple at the same time.

• It uses pantry staples making it perfect for canned pumpkin recipes.
  
• It is moist, tender, and flavored with real pumpkin and spices.
  
• The cinnamon sugar topping makes it taste like a snickerdoodle cookie in cake form.
  
• It works for breakfast, snack, or after dinner eat dessert moments.
  
• It bakes in a single pan with no complicated layers or frosting.
  
• It is a versatile pumpkin dessert that can be served plain or dressed up for parties.
  
• It fits beautifully on a holiday table with other fall baking favorites like sweet pies or savory croquettes.
  

Ingredients for Pumpkin Snickerdoodle Snack Cake

Cake Batter

• 1 ½ cups all purpose flour
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1 tbsp pumpkin pie spice
  
• 1 tsp ground cinnamon
  
• ½ tsp salt
  
• ½ cup unsalted butter softened
  
• 1 cup granulated sugar
  
• 1 large egg
  
• 1 cup pumpkin puree not pumpkin pie filling
  
• ½ cup milk
  
• 1 tsp vanilla extract
  

Cinnamon Sugar Topping

• ¼ cup granulated sugar
  
• 1 tbsp ground cinnamon
  

Optional Flavor Boosts

• Replace half the white sugar with brown sugar for caramel flavor.
  
• Swap milk for buttermilk for extra tenderness.
  
• Stir in ½ cup chocolate chips for a taste similar to cake like pumpkin chocolate chip cookies.
  
• Add chopped pecans or walnuts for crunch.
  

How to Make Pumpkin Snickerdoodle Snack Cake

Step 1 Prepare the Topping
Mix ¼ cup sugar with 1 tablespoon cinnamon in a small bowl.

Step 2 Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

Step 3 Cream Butter and Sugar
Beat butter and sugar in a large bowl until light and fluffy. Add the egg and mix until smooth.

Step 4 Add Pumpkin and Liquids
Stir in pumpkin puree, milk, and vanilla.

Step 5 Combine Wet and Dry
Fold the dry mixture into the wet ingredients just until combined. Do not overmix.

Step 6 Bake
Pour the batter into a greased 8×8 or 9×9 baking pan. Spread evenly and sprinkle with cinnamon sugar topping. Bake at 350°F for 30 to 35 minutes or until a toothpick comes out clean.

Step 7 Serve
Cool slightly before cutting into squares. Serve warm or at room temperature.

How to Serve Pumpkin Snickerdoodle Snack Cake

• Serve plain with coffee or tea for a cozy snack.
  
• Add whipped cream or cream cheese frosting to turn it into a festive pumpkin cake.
  
• Pair with vanilla ice cream and caramel drizzle for a decadent pumpkin dessert.
  
• Place on a dessert platter next to puddings, pies, and savory croquettes for a holiday buffet.
  
• Cut into smaller squares for bake sales, potlucks, or school lunches.
  

Pro Tips for Pumpkin Snickerdoodle Snack Cake

• Always use pumpkin puree instead of pumpkin pie filling.
  
• Use room temperature butter and egg for a fluffy texture.
  
• Sprinkle the topping evenly to create the signature snickerdoodle crust.
  
• Add chocolate chips if you want to mimic the flavor of cake like pumpkin chocolate chip cookies.
  
• Test for doneness at 30 minutes to prevent dryness.
  

Common Mistakes to Avoid

• Using pumpkin pie filling which has added sugar and spices.
  
• Overmixing the batter which can make the cake tough.
  
• Forgetting to grease the pan which makes the cake stick.
  
• Skipping the topping which is essential for that snickerdoodle flavor.
  
• Baking in too large a pan which makes the cake thin and overcooked.
  

Storage and Reheating Instructions

Reheat slices in the microwave for 15 to 20 seconds for a fresh baked taste.

Frequently Asked Questions

Can I double this recipe
Yes bake in a 9×13 pan and add about 10 minutes to the bake time.

Can I make it gluten free
A one to one gluten free flour blend works well.

What makes this different from pumpkin bread
This cake is lighter than bread and closer to the texture of cake like pumpkin chocolate chip cookies.

Can I add other flavors
Yes chocolate chips, pecans, or a cream cheese swirl are excellent additions.

Is this good for kids
Absolutely it is soft, mildly sweet, and kid friendly.

Conclusion

Pumpkin Snickerdoodle Snack Cake is soft, spiced, and covered with a crunchy cinnamon sugar topping that makes every bite irresistible. It is simple to make and perfect for weeknight baking or holiday celebrations. Whether you are exploring new canned pumpkin recipes, looking for an easy pumpkin dessert, or filling your kitchen with the joy of fall baking, this cake deserves a spot on your table. Save this recipe, share it with friends, and remember that it is always the right time to eat dessert.