This Pumpkin Snickerdoodle Snack Cake is a cozy treat that brings together the warm flavors of pumpkin and spices. Topped with a sweet cinnamon sugar mix, it’s perfect for fall!
It’s so easy to make, you might just want to whip it up every week! I love pairing a slice with my morning coffee. Trust me, it’s the ultimate pick-me-up! ☕️🍰
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cake. For a gluten-free option, swap it with a 1:1 gluten-free flour blend. If you want more nutrition, you can also use whole wheat flour but the texture will be denser.
Spices: Cinnamon, nutmeg, ginger, and cloves give this cake its warm flavor. Feel free to adjust amounts to suit your taste! If you can’t find ground cloves, you can skip it or use a pinch of allspice.
Canned pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling. If fresh pumpkin is available, roast and puree it. It may take a little more time, but it’s a fun process!
Sour cream or yogurt: Both add moisture. You can use Greek yogurt for extra protein. If you’re looking for dairy-free, try coconut yogurt or applesauce, but be aware it may change the flavor slightly.
How Do You Ensure a Moist and Fluffy Cake?
For a great texture, follow these key steps:
- Make sure your butter is softened, not melted, to get enough air into the mixture when creaming it with sugar.
- Don’t overmix after adding dry ingredients. Stir just until combined to keep the cake light.
- Check for doneness by inserting a toothpick; it should come out with a few crumbs, not wet batter.
- Let the cake cool completely in the pan. This helps it set properly and prevents it from crumbling when cutting!
How to Make Pumpkin Snickerdoodle Snack Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/4 cup sour cream or yogurt
For the Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Optional: vanilla glaze (powdered sugar mixed with vanilla extract and milk)
How Much Time Will You Need?
This delightful Pumpkin Snickerdoodle Snack Cake takes about 15 minutes to prepare and around 30-35 minutes to bake. Then you’ll want to let it cool for a bit before cutting into it, making it ready to enjoy in just under an hour!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While your oven is heating, grease or line an 8×8-inch baking pan with parchment paper. This will make it easy to remove the cake later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. This ensures that all the spices and leavening agents are evenly distributed throughout the cake.
3. Cream the Butter and Sugar:
In a large bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step helps to incorporate air, making your cake fluffy!
4. Add Egg and Vanilla:
Next, add the egg and vanilla extract to the butter mixture, beating well until everything is combined and smooth.
5. Incorporate the Pumpkin and Sour Cream:
Stir in the pumpkin puree and sour cream until the mixture is creamy and well-combined. The pumpkin makes it moist and flavorful!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients mixture to the pumpkin mixture, stirring just until everything is incorporated. Be careful not to overmix, as this will keep the cake fluffy.
7. Pour and Smooth the Batter:
Pour the batter into the prepared baking pan, using a spatula to smooth the top evenly. It’s looking good, right?
8. Prepare the Topping:
In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the batter in the pan—this adds a lovely sweetness and flavor!
9. Bake the Cake:
Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as it bakes!
10. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This helps the cake firm up.
11. Optional Glaze:
If you’d like a little extra sweetness, mix powdered sugar with a splash of vanilla extract and a bit of milk to make a simple glaze. Drizzle it over the cooled cake before slicing!
12. Slice and Enjoy:
Once the cake is cool, cut it into squares. Enjoy your moist, flavorful Pumpkin Snickerdoodle Snack Cake with a cup of coffee or tea!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, just roast it until tender, then puree it until smooth. You may need about 1 1/2 cups of fresh pumpkin to replace 1 cup of canned pumpkin puree.
How Can I Store Leftover Cake?
Store leftover Pumpkin Snickerdoodle Snack Cake in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure it’s sealed well!
Can I Make This Recipe Dairy-Free?
Yes! Substitute the butter with a dairy-free butter alternative and use a non-dairy yogurt or applesauce in place of sour cream. It will still maintain its delicious flavor and moisture!
What Should I Serve This Cake With?
This cake pairs beautifully with a cup of coffee or tea, and for an extra treat, consider serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream on top!
