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–+ servings
Pumpkin Snickerdoodle Snack Cake with cinnamon sugar topping on a white plate
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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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
  • 8x8 or 9x9 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 8x8 or 9x9 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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