Pumpkin Snickerdoodle Snack Cake

Pumpkin snickerdoodle snack cake bakes in an 8-inch square pan with a soft pumpkin crumb and a crisp cinnamon-sugar topping. Cool it in the pan before slicing for an easy snack cake with classic snickerdoodle flavor.

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Prep Time 15

Cook Time 35

Cooling 20

Total Time 1 10

Servings: 9 servings

Course: Snack

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

For the cake

cooking spray
1.5 cup all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp cream of tartar
0.5 tsp ground cinnamon
0.25 tsp salt
0.5 cup unsalted butter softened
0.75 cup granulated sugar
1 egg large, at room temperature
1 tsp vanilla extract
1 cup pumpkin puree canned

For the cinnamon-sugar topping

2 tbsp granulated sugar
1 tsp ground cinnamon

Equipment

1 8-inch square baking pan

Method

Make the cake

Heat the oven to 350°F.
Coat an 8-inch square baking pan with cooking spray.
Whisk the flour, baking powder, baking soda, cream of tartar, cinnamon, and salt in a medium bowl.
Beat the softened butter and 3/4 cup granulated sugar in a large bowl until light and fluffy, about 2 minutes.
Beat in the egg and vanilla.
Mix in the pumpkin puree until combined.
Add the flour mixture and mix on low just until no dry streaks remain.

Make the topping and bake

Stir the 2 tablespoons granulated sugar and 1 teaspoon cinnamon together in a small bowl.
Sprinkle the cinnamon-sugar evenly over the batter.
Bake for 32 to 38 minutes, until the center is set and a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pan for at least 20 minutes before cutting and serving.

Notes

For a tender crumb, mix the flour in just until no dry streaks remain. Store covered in the refrigerator for up to 4 days; freeze slices for up to 2 months. A dairy-free butter substitute can replace the unsalted butter.