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Pumpkin Snickerdoodle Snack Cake


  • Author: clarawhitmore
  • Total Time: 50 minutes
  • Yield: 1820 squares 1x

Description

This soft, cinnamon-kissed cake has all the chewy comfort of a snickerdoodle with a seasonal twist of pumpkin spice. Topped with a crunchy cinnamon-sugar crust, it’s a cozy fall treat you’ll make on repeat.


Ingredients

Scale

Cake

1 cup melted butter

2 eggs

2 cups packed brown sugar

1½ cups pumpkin purée

2 Tbsp vanilla extract

3 tsp pumpkin pie spice

½ tsp salt

1 tsp baking powder

2½ cups all-purpose flour

Topping

6 Tbsp granulated sugar

3 tsp cinnamon

1 tsp pumpkin pie spice


Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.

In a large bowl, whisk together butter, eggs, brown sugar, pumpkin, and vanilla.

Add in flour, baking powder, salt, and pumpkin pie spice. Stir until just combined.

Pour into prepared pan and smooth the top.

Mix topping ingredients and sprinkle evenly over batter.

Bake for 30–35 minutes or until a toothpick comes out clean. Cool before slicing.

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Dessert

Nutrition

  • Calories: 240
  • Sugar: 21g
  • Fat: 10g
  • Carbohydrates: 34g
  • Protein: 2g