Description
This Pumpkin Snickerdoodle Snack Cake is a delightful fall-inspired treat combining the soft, tender texture of a snickerdoodle cookie with the warm spices and rich moisture of pumpkin. Perfect for enjoying with a cup of coffee or as an afternoon snack, this easy-to-make cake features a cinnamon-sugar topping that adds a sweet, lightly crisp finish.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves until fully combined and set aside.
- Cream Butter and Sugars: Using an electric mixer on medium speed, beat the softened unsalted butter, granulated sugar, and packed brown sugar in a large bowl until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat the large egg and vanilla extract into the butter and sugar mixture until well combined, ensuring a smooth blend.
- Incorporate Pumpkin Puree: Mix in the canned pumpkin puree thoroughly. The batter may appear slightly curdled, which is normal and expected due to the pumpkin’s moisture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Stir just until combined to avoid overmixing which could toughen the cake.
- Prepare Topping: In a small bowl, mix together the granulated sugar and ground cinnamon that will be sprinkled on top.
- Transfer Batter to Pan: Pour the batter into the prepared 8×8-inch baking pan and spread it evenly with a spatula for an even cake texture.
- Sprinkle Topping: Evenly sprinkle the cinnamon-sugar topping across the surface of the batter to create a flavorful sweet crust after baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes to set before transferring to a wire rack to cool completely.
- Slice and Serve: Once cooled, slice the cake into squares and serve as a delicious snack or dessert.
Notes
- Do not overmix the batter once the dry ingredients are added to avoid a dense, tough cake.
- The slightly curdled appearance after adding pumpkin is normal and will not affect the final texture.
- You can line the baking pan with parchment paper for easier removal and cleaner edges.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, try adding a sprinkle of nutmeg or a drizzle of glaze before serving.
