Name: Pumpkin Snickerdoodle Snack Cake Recipe
Prep time: 15 min
Cook time: PT-488445H46M11S
Total time: PT-488445H46M11S
Cuisine: American
Ingredients: 1/2 cup butter, melted; 1 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 flour; 3 tbsp sugar; 1 1/2 tsp cinnamon; 1/2 tsp pumpkin pie spice

Jump to Recipe

If you’re looking for a delicious autumn treat that’s as easy to make as it is impossible to resist, the Pumpkin Snickerdoodle Snack Cake is about to become your new favorite indulgence. This cake combines the classic coziness of snickerdoodle cinnamon sugar with the comforting flavor of pumpkin, creating a moist, tender crumb that begs to be shared with friends and family—or just enjoyed with a big mug of coffee. Whether you’re baking for a crowd or just want a little something sweet at home, this cake truly captures the essence of fall in every bite.

Pumpkin Snickerdoodle Snack Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in the Pumpkin Snickerdoodle Snack Cake brings something special to the table, balancing flavor, texture, and aroma. You don’t need anything fancy, but each one is essential to making this cake unforgettable!

Butter (melted): Gives the cake its rich flavor and tender, melt-in-your-mouth texture—make sure it’s not too hot so everything mixes perfectly.

Egg: Adds structure and moisture, helping the cake rise just right while keeping it soft.
Brown Sugar: Infuses a deep, caramel-like sweetness and a bit of chewiness, making each bite extra satisfying.

Pumpkin Puree: The star ingredient that delivers fabulous moisture and authentic pumpkin flavor—not pumpkin pie filling, just pure puree!
Vanilla Extract: Rounds out the flavors and adds a subtle warmth that complements the spices beautifully.

Pumpkin Pie Spice (for batter and topping): This blend of cinnamon, nutmeg, ginger, and cloves is what makes every bite taste like autumn.
Salt: A little goes a long way to balance the sweetness and enhance all the other flavors.
Baking Powder: Lifts the cake to a soft, fluffy crumb you’ll love.

Flour: The building block that brings everything together—regular all-purpose does the trick.
Sugar (for topping): Creates that classic snickerdoodle sparkle and crunch on top of the cake.
Cinnamon (for topping): Brings a gentle heat and warmth, giving the cake its signature snickerdoodle twist.

How to Make Pumpkin Snickerdoodle Snack Cake

Step 1: Get Ready to Bake

Start by preheating your oven to 350 degrees. Grab an 8×8-inch square baking pan and spray it generously with non-stick spray. This ensures the cake slides right out—and gives you perfectly crisp edges without any sticking drama.

Step 2: Blend the Wet Ingredients

In a medium mixing bowl, combine the melted butter, egg, brown sugar, pumpkin puree, and vanilla extract. Be sure the butter has cooled a bit, so you don’t scramble the egg. Whisk everything together until the mixture is smooth and well combined, creating a rich, pumpkiny base.

Step 3: Add Dry Ingredients to the Pumpkin Mixture

Sprinkle in the pumpkin pie spice, salt, baking powder, and flour directly into your wet ingredients. Gently stir until just incorporated—don’t overmix! This will keep the Pumpkin Snickerdoodle Snack Cake irresistibly tender.

Step 4: Pour and Prep the Topping

Scrape the orange-hued batter into your greased pan and spread it evenly with a spatula. In a small bowl, stir together the sugar, cinnamon, and additional pumpkin pie spice for the classic snickerdoodle topping. Sprinkle the mixture generously and evenly over the top of the cake, letting it create a sparkly layer.

Step 5: Bake to Perfection

Slide the pan into the oven and bake for 25–27 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs. The top should look beautifully golden and slightly crackly from the cinnamon sugar.

Step 6: Cool, Slice, and Enjoy

Let the Pumpkin Snickerdoodle Snack Cake cool in the pan for at least 10–15 minutes before slicing. You can enjoy it warm, when the cinnamon sugar is gloriously fragrant, or at room temperature—either way, you’re in for a treat!

How to Serve Pumpkin Snickerdoodle Snack Cake

Garnishes

A dusting of powdered sugar over the top right before serving adds a touch of elegance and extra sweetness. You could even add a dollop of whipped cream or a drizzle of maple syrup for a fancier flourish—it’s your snack cake, so make it special!

Side Dishes

This snack cake pairs beautifully with a steaming cup of coffee, chai tea, or even a cold glass of milk. For a festive brunch, serve it alongside fresh fruit or Greek yogurt to balance the flavors and make a well-rounded plate.

Creative Ways to Present

Try cutting the cake into neat cubes for a dessert bar, or layer squares with vanilla ice cream for a stunning pumpkin snickerdoodle parfait. For gatherings, arrange bite-sized pieces on a rustic wood board with cinnamon sticks and mini pumpkins as adorable seasonal decor.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store any remaining Pumpkin Snickerdoodle Snack Cake in an airtight container at room temperature for up to three days. The cinnamon-sugar topping may soften a bit, but the cake will stay moist and flavorful.

Freezing

Yes, you can freeze this cake! After cooling, wrap slices individually in plastic wrap and place them in a freezer-safe bag. They’ll keep happily for up to two months—just thaw at room temperature when a pumpkin craving strikes.

Reheating

If you love your snack cake warm, pop a piece in the microwave for about 10–15 seconds. This softens the crumb and revives the cinnamon aroma for that fresh-from-the-oven experience.

FAQs

Can I make Pumpkin Snickerdoodle Snack Cake gluten free?

Absolutely! Swap the regular flour for your favorite gluten-free all-purpose blend. Just double-check for a 1:1 conversion to keep the texture just right.

What’s the best way to keep the cake extra moist?

Don’t overbake! Check for doneness right at the minimum time, and make sure to use pure pumpkin puree, not pie filling. Airtight storage also helps lock in moisture.

Can I use homemade pumpkin puree instead of canned?

Definitely! Homemade puree adds a lovely personal touch, just be sure to strain out excess liquid if it’s watery so the cake doesn’t turn out dense.

Is it possible to double the recipe?

You sure can! Double the ingredients and bake in a 9×13-inch pan. Keep a close eye on the baking time, as it might need a few extra minutes in the oven.

Can I add chocolate chips or nuts to the Pumpkin Snickerdoodle Snack Cake?

Go for it! Mini chocolate chips or chopped pecans/walnuts fold in beautifully and add even more texture and flavor—just don’t overload the batter so it stays light.

Final Thoughts

When you want to bring a bit of cozy sweetness into your home, this Pumpkin Snickerdoodle Snack Cake truly delivers. It’s the kind of treat that makes any day better, and I can’t wait for you to experience that perfect cinnamon crunch and pumpkin warmth in every slice. Give it a try and let your kitchen fill with the scent of autumn!