Introduction

Enjoy the cozy flavors of fall with this Pumpkin Snickerdoodle Snack Cake. It’s a delightful blend of pumpkin spice and a sweet cinnamon topping that makes it perfect for any occasion. Moist, tender, and topped with a classic snickerdoodle crunch, this cake is sure to become a seasonal favorite.

The image shows a close-up of a square slice of cake on a wooden board with several more pieces blurred in the background. The cake has two main layers: the bottom layer is a dense, moist, golden-brown crumb with a slightly coarse texture. The top layer is a darker, crumbly brown sugar and cinnamon topping that looks crunchy and sugary with a grainy texture. The cake edges are uneven with small cracks, and the topping is spread thickly, almost melting into the cake underneath. The background is a soft focus with a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups (220g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed brown sugar
2 large eggs, at room temperature
1 cup (240g) pumpkin puree (not pie filling)
1 teaspoon vanilla extract
2 tablespoons (25g) granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
Step 3: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2 minutes. Add eggs one at a time, then mix in pumpkin puree and vanilla extract.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cake tender. Spread the batter evenly in the prepared pan.
Step 5: In a small bowl, mix the 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle this topping evenly over the batter and gently shake the pan to distribute.
Step 6: Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for at least 20 minutes before slicing and serving.

Tips & Variations

Add 3/4 cup semi-sweet chocolate chips for a melty chocolate twist.
Mix in 1/2 cup chopped pecans or walnuts for extra crunch.
Swirl in a cream cheese mixture (4 oz cream cheese, 1/4 cup sugar, 1 egg) before baking for a rich surprise.
Drizzle a maple glaze made from 1 cup powdered sugar and 2 tablespoons maple syrup after cooling.
Use a 1:1 gluten-free baking mix to make it gluten-free.
Substitute eggs with flax eggs and butter with vegan butter for a vegan version.
Increase cinnamon to 1.5 teaspoons and add a pinch of ginger for a spicier flavor.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 5-7 days or freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Reheat slices gently in the microwave or oven before serving for best results.

How to Serve

The image shows a close-up of a thick, square piece of cake with two visible layers. The bottom portion is a moist, crumbly, golden-yellow cake with a slightly coarse texture. The top layer is a dark brown cinnamon sugar crust that looks crispy and slightly crumbly, sprinkled generously with sugar crystals that add a sparkling effect. In the background, more pieces of the same cake are slightly out of focus on a wooden board, placed on a white marbled surface. The light shines softly on the cake highlighting its texture and sugar topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, the cake can be baked a day or two in advance and stored at room temperature or in the fridge without losing flavor or moisture.

Can I use fresh pumpkin instead of canned?

Absolutely. Fresh pumpkin puree works well, just ensure it is well-drained to avoid excess moisture in the batter.

Pumpkin Snickerdoodle Snack Cake Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

This Pumpkin Snickerdoodle Snack Cake is a cozy, spiced treat perfect for fall gatherings or everyday snacking. Made with real pumpkin puree, warm spices like cinnamon, nutmeg, and cloves, and topped with a classic cinnamon sugar snickerdoodle crunch, it balances moistness and flavor beautifully. The cake is easy to prepare and versatile enough for variations such as chocolate chips, nuts, or a cream cheese swirl.

Author: Kai
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9–12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake

1 3/4 cups (220g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (115g) unsalted butter, softened to room temp
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed brown sugar
2 large eggs, at room temperature
1 cup (240g) pumpkin puree (not pie filling)
1 teaspoon vanilla extract

For the Snickerdoodle Topping

2 tablespoons (25g) granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal later.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
Cream Wet Ingredients: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy (about 2 minutes). Add eggs one at a time, then mix in pumpkin puree and vanilla extract. It may look slightly curdled at first, but will come together.
Combine and Pour: Gradually blend the dry ingredients into the wet mixture, mixing until just combined to avoid toughening the cake. Spread the thick batter evenly into the prepared pan and smooth the surface with a spatula.
Add Snickerdoodle Topping: Combine the sugar and cinnamon topping ingredients in a small bowl. Sprinkle evenly over the batter in the pan, then gently shake the pan to distribute the topping.
Bake and Cool: Bake for 32-38 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for at least 20 minutes before slicing to prevent crumbling. Remove from pan using parchment paper overhang and cut into 9-12 slices.

Notes

Do not use pumpkin pie filling; use pure pumpkin puree for best flavor and texture.
Overmixing the batter can lead to a tough cake; mix just until ingredients are combined.
Allow the cake to cool properly before slicing for clean cuts.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for 5-7 days.
Freeze individual slices wrapped tightly for up to 2 months.
Optional variations include adding chocolate chips, nuts, cream cheese swirl, or using a gluten-free flour substitute.
To make vegan, substitute eggs with flax eggs and use vegan butter.
Cut back sugar or substitute with natural sweeteners for a healthier version.

Keywords: pumpkin cake, snickerdoodle, fall dessert, pumpkin spice, snack cake, autumn baking, cinnamon sugar topping