There’s something cozy about having a simple cake sitting on the counter, ready for friends who stop by unexpectedly. This Pumpkin Snickerdoodle Snack Cake is perfect for that—easy, soft, spiced just right, and topped with a crunchy cinnamon-sugar layer that practically invites a second slice.
This cake combines a soft, moist pumpkin base with warm spices and a crackly, cinnamon-sugar top. It’s easy to prepare, quick to bake, and absolutely ideal as a fall treat or anytime snack.
Table of Contents
Why I Love This Recipe
I love this Pumpkin Snickerdoodle Snack Cake because it’s so easy yet feels special. The warm spices and tender crumb bring back memories of quiet afternoons baking while the house filled with that sweet, spiced aroma. It’s the kind of recipe I reach for when I want something simple but cozy—no fancy steps, just good, old-fashioned comfort in every bite.
Ingredients
For the Cake
- 1/2 cup melted butter, cooled
- 1 large egg
- 1 cup packed brown sugar
- 3/4 cup pumpkin puree
- 1 tbsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 1/4 cup all-purpose flour
For the Topping
- 3 tbsp sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
Instructions
Preheat oven to 350°F (175°C). Spray an 8×8 inch square baking pan with non-stick spray.
In a medium bowl, combine melted butter, egg, brown sugar, pumpkin puree, and vanilla. Mix well until smooth.
Next, stir in pumpkin pie spice, salt, baking powder, and flour until just combined. The batter will look thick and golden.
Pour batter into prepared pan and spread evenly. In a small bowl, mix sugar, cinnamon, and pumpkin pie spice for the topping. Sprinkle liberally over the top of the batter.
Bake for 25–27 minutes. A toothpick inserted into the center should come out clean.
Let cool slightly before slicing. This cake is delicious warm or at room temperature.
Tips for Best Results
Use a good-quality pumpkin puree for rich flavor. Allow the melted butter to cool slightly before mixing so it doesn’t scramble the egg.
Serve slices plain or with a scoop of vanilla ice cream for a comforting treat. The crunchy cinnamon-sugar topping adds great texture, so don’t skip it.
Store any leftovers in an airtight container at room temperature for up to 3 days.
More Such Recipes
If you love cozy fall baking, you’ll want to check out this Easy pumpkin baked oatmeal for cozy fall mornings.
For something a little richer, try these Chocolate pumpkin cupcakes with rich frosting.
Need a simple loaf for tea? This Perfect pumpkin bread recipe to complement your fall desserts fits perfectly.
Or, for effortless entertaining, a Simple pumpkin dump cake recipe for quick entertaining is a must-save.
Pumpkin Snickerdoodle Snack Cake Recipe Card
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Pumpkin Snickerdoodle Snack Cake: Simple & Delicious
- Total Time: 35 minutes
- Yield: 12 servings
Description
Soft pumpkin-spiced cake with crunchy cinnamon-sugar topping. Quick, easy, and perfect for cozy snacking.
Ingredients
1/2 cup melted butter, cooled
1 large egg
1 cup packed brown sugar
3/4 cup pumpkin puree
1 tbsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1/2 tsp baking powder
1 1/4 cup all-purpose flour
3 tbsp sugar (topping)
1 1/2 tsp cinnamon (topping)
1/2 tsp pumpkin pie spice (topping)
Instructions
1. Preheat oven to 350°F (175°C) and spray 8×8 pan with non-stick spray.
2. In a medium bowl, mix melted butter, egg, brown sugar, pumpkin puree, and vanilla.
3. Add pumpkin pie spice, salt, baking powder, and flour. Stir until combined.
4. Pour batter into prepared pan.
5. Mix sugar, cinnamon, and pumpkin pie spice for topping and sprinkle evenly over batter.
6. Bake 25–27 minutes until toothpick inserted comes out clean.
7. Cool slightly before slicing. Serve warm or at room temperature.
Notes
Use canned pumpkin puree for convenience.
Great with vanilla ice cream.
Store in airtight container at room temp up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
FAQ
Can I use fresh pumpkin instead of canned puree?
Yes, but make sure it’s well-cooked and pureed smoothly. Fresh pumpkin can add extra moisture, so drain any excess liquid before using.
How do I store this cake for freshness?
Keep it in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate it.
Can this recipe be doubled for a larger pan?
Absolutely! Double the ingredients and bake in a 9×13 inch pan. Watch baking time; it may take 5–8 minutes longer.
Final Thoughts
This Pumpkin Snickerdoodle Snack Cake is perfect for sharing or sneaking a quiet moment with coffee. I’d love to hear how it turns out in your kitchen. Feel free to share your versions or any cozy variations.
For even more inspiration and recipe ideas, visit me on Pinterest and Facebook. Happy baking!
