This Pumpkin Snickerdoodle Snack Cake is a cozy treat you’ll love. It’s soft, spiced with pumpkin, and covered in a sweet cinnamon sugar topping. Perfect for fall!
Honestly, it’s so good, you might want to sneak a slice for breakfast. Who could resist a cake that’s sweet and pumpkin-flavored? I know I can’t! 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake. If you need gluten-free options, try using a 1:1 gluten-free baking blend. It keeps the texture nice and soft.
Canned Pumpkin Puree: Canned pumpkin is great for convenience. If you have fresh pumpkin, you can roast and puree it as a tasty alternative. Just make sure it’s well-mashed without excess water.
Butter: Unsalted butter gives you control over the salt in your recipe. If you’re in a pinch, you can use margarine or coconut oil, but it might change the taste slightly.
Spices: The flavor comes from cinnamon, nutmeg, and cloves. Feel free to adjust these based on your preference or use pumpkin pie spice if you have it on hand!
How Do You Make the Batter Smooth Without Overmixing?
Mixing properly is key for a soft cake. When adding the dry ingredients to the wet, do this in parts: add one-third of the dry mix, then half the milk, repeat, and end with the dry ingredients. This gentle mixing helps keep the cake light.
- Start on low speed with your mixer and gradually increase to medium.
- Mix just until you don’t see dry flour anymore. It’s okay if few lumps remain!
- Overmixing makes the cake dense and tough, so be gentle!
How to Make Pumpkin Snickerdoodle Snack Cake
Ingredients You’ll Need:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 2 tbsp milk or buttermilk
For the Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delightful Pumpkin Snickerdoodle Snack Cake takes about 15 minutes to prepare and 30-35 minutes to bake. After that, let it cool for a bit, and soon you’ll have a warm, comforting treat ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan so your cake comes out easily after baking.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Mixing these ingredients first helps distribute the leavening agents evenly. Set this bowl aside for later!
3. Beat Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This should take about 3-4 minutes. It’s okay to use an electric mixer to make this easier!
4. Add Egg and Vanilla:
Add the large egg and vanilla extract to your butter mixture. Beat everything together until well combined. This will add richness and flavor to your cake.
5. Add Pumpkin Puree:
Now, mix in the canned pumpkin puree. This gives the cake moisture and a delicious pumpkin flavor, making it perfect for fall!
6. Combine Wet and Dry Ingredients:
Next, gradually add the flour mixture to the pumpkin mixture, alternating with the milk. Start with a little bit of dry ingredients, then a splash of milk, and repeat until everything is combined. Mix gently—just until you don’t see any dry flour. You want to keep your cake light and airy!
7. Pour the Batter into the Pan:
Pour your lovely orange batter into the prepared baking pan and smooth the top with a spatula to make sure it bakes evenly.
8. Make the Cinnamon Sugar Topping:
In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter. This will create a delightful crust while the cake bakes!
9. Bake the Cake:
Place the pan into the oven and bake for 30-35 minutes. Check it by inserting a toothpick in the center; if it comes out clean, your cake is ready!
10. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack. This helps the cake set perfectly and prevents it from getting soggy.
11. Slice and Serve:
Once the cake is cooled, cut it into squares and serve. Enjoy the warm, spiced goodness of your homemade Pumpkin Snickerdoodle Snack Cake—perfect for sharing!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast and puree it until smooth and well-mashed. Make sure it’s not too watery, as that can affect the cake’s texture.
Can I Make This Cake Ahead of Time?
Yes, you can prepare the batter a day in advance. Just store it covered in the refrigerator. When you’re ready to bake, bring it back to room temperature before pouring it into the pan and baking.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer storage, up to 5 days. Just reheat before serving if you prefer it warm!
Can I Substitute the Milk with Non-Dairy Options?
Absolutely! You can use almond milk, soy milk, or oat milk instead of regular milk or buttermilk. Just keep the measurements the same, and you’ll still enjoy a delicious cake!
