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Delicious Pumpkin Snickerdoodle Snack Cake topped with cinnamon sugar

Pumpkin Snickerdoodle Snack Cake

This delightful pumpkin snickerdoodle snack cake combines the warm flavors of pumpkin and classic snickerdoodle spice into a moist, easy-to-make dessert, perfect for any autumn gathering or a cozy treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 slices
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 3/4 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1/2 cup Packed light brown sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Salt
  • 1 cup Pumpkin puree
  • 2 Large eggs
  • 1/2 cup Vegetable oil
  • 1 tsp Vanilla extract
Cinnamon Sugar Topping
  • 1/4 cup Granulated sugar
  • 1 tsp Ground cinnamon

Equipment

  • Large mixing bowls
  • Whisk
  • 9x9 inch baking pan
  • Oven

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and grease a 9x9 inch baking pan; set aside.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix the batter.
  5. Spread the batter evenly into the prepared baking pan.
  6. In a small bowl, combine the 1/4 cup granulated sugar and 1 tsp ground cinnamon for the topping, then sprinkle it evenly over the cake batter.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack before slicing and serving.

Notes

For an extra touch, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.