Indulge in the Cozy Delight of Pumpkin Snickerdoodle Snack Cake

As the crisp autumn air sets in and the leaves begin to change, our cravings for all things pumpkin and spice intensify. Enter the Pumpkin Snickerdoodle Snack Cake – a delightful fusion of two beloved fall desserts that’s sure to become a new seasonal favorite. This moist, tender cake combines the classic flavors of pumpkin, cinnamon, and nutmeg, all topped with a signature snickerdoodle-inspired crunch. Whether you’re baking for a cozy family gathering or simply treating yourself, this Pumpkin Snickerdoodle Snack Cake is a must-try recipe that will have you falling head over heels for fall flavors.

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Ingredients for the Perfect Pumpkin Snickerdoodle Snack Cake

To bring this autumnal delight to life, you’ll need a few key ingredients. Let’s break down the components that make this cake so irresistible:

For the Cake:

• 1 3/4 cups (220g) all-purpose flour, spooned and leveled for accuracy
• 1 teaspoon baking powder, to give it a nice lift
• 1/2 teaspoon baking soda, for that tender texture
• 1/2 teaspoon salt, to balance the sweetness
• 1 teaspoon ground cinnamon, for that classic snickerdoodle vibe
• 1/2 teaspoon ground nutmeg, for a warm, cozy kick
• 1/4 teaspoon ground cloves, just a pinch for depth
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temp
• 3/4 cup (150g) granulated sugar, for sweetness
• 1/4 cup (50g) brown sugar, packed, for a hint of molasses
• 2 large eggs, at room temperature for better mixing
• 1 cup (240g) pumpkin puree, not pie filling, for moisture
• 1 teaspoon vanilla extract, for that extra layer of flavor

For the Snickerdoodle Topping:

• 2 tablespoons (25g) granulated sugar, for that signature crunch
• 1 teaspoon ground cinnamon, to tie it all together

Step-by-Step Instructions for Pumpkin Snickerdoodle Snack Cake

Ready to bring this cozy creation to life? Follow these simple steps for a perfectly baked Pumpkin Snickerdoodle Snack Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal and clean-up.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures the dry ingredients are evenly distributed throughout the batter.
3. Cream Butter & Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for achieving the perfect tender and moist cake texture.
4. Add Wet Ingredients: Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until the mixture is smooth and well-combined.
5. Combine Wet & Dry: Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
6. Prepare Topping: In a small bowl, mix the topping sugar and cinnamon. This will create the classic snickerdoodle-inspired crunch on top of the cake.
7. Assemble & Top: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the snickerdoodle topping mixture over the top of the batter.
8. Bake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on the cake to prevent overbaking.
9. Cool & Serve: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy this cozy, autumnal treat!

Tips for the Perfect Pumpkin Snickerdoodle Snack Cake

To ensure your Pumpkin Snickerdoodle Snack Cake turns out perfectly every time, here are a few additional tips and tricks:

• Use room-temperature ingredients: This helps the batter come together more easily and ensures even baking.
• Don’t overmix the batter: Mixing the dry and wet ingredients just until combined will result in a soft, tender crumb.
• Adjust the topping to your taste: If you prefer a sweeter or more cinnamon-forward topping, feel free to adjust the sugar-to-cinnamon ratio.
• Store the cake properly: Keep the cooled cake in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
• Consider dietary restrictions: Substitute gluten-free flour or vegan butter to make this cake gluten-free or dairy-free, respectively.

Variations on Pumpkin Snickerdoodle Snack Cake

While the classic Pumpkin Snickerdoodle Snack Cake is a true delight, there are plenty of ways to put your own spin on this seasonal treat:

• Add Mix-Ins: Fold in chopped nuts, chocolate chips, or even swirls of cream cheese for extra texture and flavor.
• Switch Up the Puree: Try substituting the pumpkin puree with other fruit purees, like applesauce or mashed bananas, for unique twists on the cake.
• Enhance the Flavors: Drizzle the cooled cake with a caramel or maple syrup glaze, or sprinkle it with a dusting of powdered sugar.
• Adjust the Shape: Bake the batter in a 9×13-inch pan for a larger sheet cake, or scoop it into a muffin tin for individual Pumpkin Snickerdoodle Snack Cakes.

Nutritional Information

While the Pumpkin Snickerdoodle Snack Cake is undoubtedly a decadent treat, it does offer some nutritional benefits thanks to the pumpkin and spices used in the recipe. Each serving (based on 9 slices) contains approximately 260 calories, 10g of fat, 37g of carbohydrates, and 4g of protein. The pumpkin puree provides a good source of vitamins A and C, as well as fiber, while the cinnamon, nutmeg, and cloves offer antioxidants and anti-inflammatory properties. Enjoy this cozy cake in moderation as part of a balanced diet.

More Related Recipes You Might Enjoy

• Pumpkin French Toast Bake
• Peanut Butter Jelly Snack Bread
• Apple Snickerdoodles
• Pumpkin Cottage Cheese Muffins

FAQs About Pumpkin Snickerdoodle Snack Cake

Can I use canned pumpkin or fresh pumpkin puree for this cake?

You can use either canned pumpkin puree or homemade fresh pumpkin puree for this recipe. Just be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains additional sweeteners and spices.

Is it possible to make this cake gluten-free or dairy-free?

Yes, you can easily adapt this recipe to be gluten-free or dairy-free. Simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend, and use vegan butter or coconut oil in place of the regular unsalted butter.

How should I store the cake to keep it soft and fresh?

To store the Pumpkin Snickerdoodle Snack Cake, let it cool completely, then keep it in an airtight container at room temperature for up to 4 days. You can also refrigerate the cake for up to 1 week, which will help keep it moist and fresh.

Can I adjust the cinnamon-sugar topping for more or less sweetness?

Absolutely! The cinnamon-sugar topping can be easily adjusted to suit your personal preferences. If you’d like a sweeter topping, increase the amount of granulated sugar. For a less sweet topping, reduce the sugar and add more cinnamon.

Conclusion

The Pumpkin Snickerdoodle Snack Cake is a delightful marriage of two beloved fall flavors, creating a cozy and irresistible treat that’s perfect for the season. With its moist, pumpkin-infused crumb and crunchy snickerdoodle topping, this cake is sure to become a new autumnal favorite. Whether you’re baking for a crowd or simply treating yourself, give this Pumpkin Snickerdoodle Snack Cake a try – your taste buds will thank you!

Looking for more tasty ideas? Visit Elena’s Fast & Flavorful Recipes on Pinterest for a treasure trove of easy meals, comforting bakes, and fun kitchen inspiration!

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