Description
This Pumpkin Snickerdoodle Snack Cake is a delightful treat that combines the warm flavors of pumpkin pie spice with the classic cinnamon sugar goodness of a snickerdoodle. Perfect for a cozy fall afternoon or as a sweet ending to any meal.
Ingredients
Scale
Cake:
- 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
Topping:
- 3 tbsp sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350 degrees. Spray an 8×8 square baking pan with non-stick spray.
- Combine melted butter, egg, brown sugar, pumpkin puree, and vanilla in a medium bowl. Make sure the butter isn’t too warm to avoid scrambling the egg. Mix until well combined.
- Add pumpkin pie spice, salt, baking powder, and flour to the pumpkin mixture. Stir until incorporated.
- Pour the batter into the greased 8×8 pan.
- In a small bowl, combine the topping ingredients. Sprinkle the mixture over the cake batter.
- Bake for 25-27 minutes. Check with a toothpick for doneness. Remove from oven when the toothpick comes out clean.
- Serve warm or store in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25-27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Pumpkin, Snickerdoodle, Cake, Fall Desserts
