Pumpkin Snickerdoodle Snack Cake Recipe

If you’ve been dreaming of a snack that combines the cozy warmth of fall spices with the soft, melt-in-your-mouth texture of a classic treat, you’re going to adore this Pumpkin Snickerdoodle Snack Cake Recipe. It’s everything you love about a snickerdoodle cookie but transformed into an irresistibly tender snack cake, bursting with pumpkin’s rich flavor and a lovely cinnamon-sugar topping that makes each bite pure perfection. This recipe is a fantastic way to showcase autumn’s most beloved ingredient, offering a snack that’s both nostalgic and new.

Ingredients You’ll Need

Gathering straightforward, pantry-friendly ingredients is the first step to making this scrumptious Pumpkin Snickerdoodle Snack Cake Recipe a reality. Each choice plays a crucial role, from the spices that bring warmth and depth to the pumpkin puree that lends moistness and vibrant color.

• All-purpose flour: The base of the cake, providing structure and that perfect crumb.
• Baking powder and baking soda: These leavening agents help the cake rise beautifully and stay light.
• Salt: Enhances flavor, balancing sweetness and spices.
• Ground cinnamon, nutmeg, ginger, and cloves: A blend of warming spices giving this cake its signature snickerdoodle flavor profile.
• Unsalted butter, softened: Adds richness and tenderness to the crumb.
• Granulated and brown sugar: The duo brings sweetness with a touch of molasses depth from brown sugar.
• Large egg: Binds ingredients and contributes to the cake’s moisture.
• Vanilla extract: Boosts aroma and rounds out the flavors.
• Canned pumpkin puree: The star ingredient, bringing moistness, color, and that unmistakable pumpkin taste.
• Granulated sugar and cinnamon for the topping: Provides a delicious, crunchy cinnamon-sugar crust.

How to Make Pumpkin Snickerdoodle Snack Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Make sure to grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and allow for easy cleanup. This small prep step ensures your cake bakes evenly and releases smoothly later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all those lovely spices — cinnamon, nutmeg, ginger, and cloves. This blend not only flavors the cake but creates the magical snickerdoodle essence you’re craving.

Step 3: Cream the Butter and Sugars

Using an electric mixer on medium speed, beat the softened butter with granulated and brown sugars until the mixture becomes light and fluffy. This step is key—it creates a tender crumb and ensures your cake is not dense but wonderfully soft.

Step 4: Add the Egg and Vanilla

Mix in the egg and vanilla extract thoroughly. This combo enhances both texture and aroma, giving your snack cake that rich, inviting scent we all love.

Step 5: Incorporate the Pumpkin Puree

Stir in the canned pumpkin puree. Don’t worry if the batter looks slightly curdled; the pumpkin adds moisture that brings the cake’s signature soft texture. It’s all part of the delicious process.

Step 6: Combine Dry and Wet Ingredients

Slowly add your dry mixture to the wet, mixing on low speed just until the batter comes together. Overmixing can lead to a tough cake, so keep it gentle to retain that perfect tender crumb.

Step 7: Prepare the Cinnamon-Sugar Topping

In a small bowl, combine 2 tablespoons of granulated sugar with 1/2 teaspoon of ground cinnamon. This cinnamon-sugar topping is what turns the ordinary into extraordinary by adding a sweet crunch on every bite.

Step 8: Pour, Sprinkle, and Bake

Spread your batter evenly in the prepared pan, then sprinkle the cinnamon-sugar blend generously on top. Pop it in the oven and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.

Step 9: Cool and Slice

Once baked, let your cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from breaking apart and helps set the texture. When fully cooled, slice into squares and get ready for a delicious snack!

How to Serve Pumpkin Snickerdoodle Snack Cake Recipe

Garnishes

For an extra touch of homemade charm, dust your squares with a little powdered sugar or a light drizzle of vanilla glaze. A dollop of whipped cream or a sprinkle of chopped toasted nuts also complements the cozy flavors wonderfully.

Side Dishes

This snack cake pairs beautifully with a warm cup of spiced tea, coffee, or even hot apple cider. For a more indulgent treat, serve alongside a scoop of vanilla ice cream or a creamy pumpkin spice latte.

Creative Ways to Present

Transform this humble snack cake into a showstopper by layering it in a glass trifle dish with whipped cream and caramel sauce, or cut into small squares for an elegant dessert platter at gatherings. The possibilities to impress your guests are endless.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap or place in an airtight container. Stored at room temperature, it stays fresh for about 2 days. If you want to keep it longer, it’s best to refrigerate it, where it should remain delicious for up to 5 days.

Freezing

The Pumpkin Snickerdoodle Snack Cake Recipe freezes beautifully. Wrap individual slices or the whole cake securely in plastic wrap and aluminum foil, then place in a freezer bag. Freeze for up to 2 months and thaw overnight in the fridge before enjoying.

Reheating

For a quick warm-up, reheat slices in the microwave for about 20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes. The gentle heat revives the cake’s softness and melts that cinnamon-sugar crust back to irresistible perfection.

FAQs

Can I use fresh pumpkin instead of canned for this recipe?

Absolutely! Just roast and puree fresh pumpkin, then measure out 1 cup. Make sure the puree is smooth and not too watery for the best results.

Is this Pumpkin Snickerdoodle Snack Cake Recipe gluten-free?

As written, it’s not gluten-free due to the all-purpose flour. However, you can substitute with a gluten-free flour blend made for baking, keeping in mind the texture might vary slightly.

Can I substitute the butter with oil or margarine?

You can replace butter with a neutral oil, but the flavor will be less rich and the texture may be less tender. Margarine is a closer substitute but avoid low-fat versions.

What’s the best way to store the cake if I want to keep it moist?

Keep the cake in an airtight container at room temperature or the fridge, and add a piece of bread in the container to help maintain moisture. Just swap out the bread if it gets hard or moldy.

Can I double the recipe for a larger batch?

Yes! Doubling works well—just use a larger baking pan or two pans, and you may need to increase baking time slightly, so keep an eye on it and use the toothpick test.

Final Thoughts

I can’t recommend this Pumpkin Snickerdoodle Snack Cake Recipe enough if you want a cozy, flavorful bite that feels like an embrace on a chilly day. Whether you’re packing it for afternoon snacks, serving it at a gathering, or simply indulging yourself with a warm cup of something special, this cake is sure to bring comfort and joy with every crumb. Go ahead, give it a try—you might just find your new favorite fall treat.

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