Indulge in the Cozy Delight of Pumpkin Snickerdoodle Snack Cake
Pumpkin Snickerdoodle Snack Cake: The Perfect Fall Treat. A delightful fusion of pumpkin and snickerdoodle flavors, perfect for autumn gatherings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoon granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
1. Preheat your oven to 350°F. Grease and line an 8×8-inch baking pan with parchment paper.
2. Mix together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until smooth.
5. Gradually fold the dry ingredients into the wet ingredients until just combined.
6. In a small bowl, mix the topping sugar and cinnamon.
7. Pour the batter into the prepared baking pan and sprinkle the topping mixture over it.
8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
Use room-temperature ingredients for easier mixing.
Don’t overmix the batter to maintain a tender crumb.
Adjust the topping to your taste for sweetness.
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin, snickerdoodle, cake
Find it online: https://www.basterecipes.com/pumpkin-snickerdoodle-snack-cake/