The Perfect Fall Treat: Pumpkin Snickerdoodle Snack Cake

As the leaves start to change color and the days grow shorter, many of us begin to crave the comforting flavors of fall. One of the most beloved ingredients of this cozy season is pumpkin. Whether it’s in lattes, pies, or baked goods, pumpkin carries a unique warmth that invokes the spirit of the harvest. Among all the delightful pumpkin-infused treats, the Pumpkin Snickerdoodle Snack Cake stands out as a simple yet scrumptious option.

This cake combines the fruity richness of pumpkin with the sweet, cinnamon-spiced flavors of snickerdoodles. It is perfect for afternoon snacks, dessert, or even breakfast with a hot cup of coffee or tea. The moist and tender texture, along with a sprinkle of cinnamon sugar on top, creates a dessert that is hard to resist. So, roll up your sleeves and let’s dive into this wonderful recipe that will surely become a fall favorite in your home!

Why Make This Recipe

Imagine cozying up on a chilly evening with a slice of Pumpkin Snickerdoodle Snack Cake. This easy recipe requires simple ingredients, making it perfect for both beginner bakers and seasoned chefs. Not only does it taste amazing, but it also fills your kitchen with the warm, inviting scent of spices that remind you of fall. Making this snack cake is a great way to use pumpkin puree, especially if you have some leftover from other recipes.

Additionally, it’s a versatile treat that’s suitable for various occasions. Whether you’re hosting a gathering, bringing a dish to a potluck, or simply indulging in a sweet moment at home, this cake fits the bill. Serving it warm with a dollop of whipped cream or a scoop of ice cream elevates it even further. The Pumpkin Snickerdoodle Snack Cake is not just a recipe; it’s an experience that embodies the taste of the season.

How to Make Pumpkin Snickerdoodle Snack Cake

Let’s break down how to prepare this delicious snack cake step-by-step. With just a few simple instructions, you’ll be able to whip up this delightful dessert in no time.

Ingredients:

1 cup pumpkin puree
1/2 cup vegetable oil
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup sugar mixed with 1 tablespoon cinnamon for topping

Directions:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, mix together pumpkin puree, vegetable oil, and sugar until smooth.
Beat in the eggs and vanilla extract.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and smooth the top.
In a small bowl, combine the sugar and cinnamon for the topping and sprinkle it over the batter.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let it cool before serving. Enjoy with warm beverages!

How to Serve Pumpkin Snickerdoodle Snack Cake

Serving your Pumpkin Snickerdoodle Snack Cake is just as delightful as making it. Here are some tips to elevate your experience:

Warm or Cold: This cake can be enjoyed warm right after baking or cooled at room temperature. Both are delicious options.
Toppings: Top each slice with a sprinkle of powdered sugar for extra sweetness. Whipped cream or an ice cream scoop can make it a real treat.
Accompaniments: Serve alongside a hot beverage like chai tea, coffee, or spiced apple cider to enhance the flavors.
Plate Presentation: Use a nice cake stand or platter to display your cake. Place a few cinnamon sticks or decorative leaves for a festive touch.

How to Store Pumpkin Snickerdoodle Snack Cake

Storing your Pumpkin Snickerdoodle Snack Cake is easy, and with proper storage, it can last a while. Here’s how to do it:

Room Temperature: If you plan to eat the cake within a few days, keep it covered at room temperature. This will keep it moist and fresh.
Refrigeration: If you want to save it for longer, place it in the fridge in an airtight container; it can last about a week. Just note that it may lose a bit of its tenderness.
Freezing: For even longer storage, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can last for up to three months. When you’re ready to eat it, thaw it in the refrigerator overnight.

Tips to Make Pumpkin Snickerdoodle Snack Cake

Creating the best Pumpkin Snickerdoodle Snack Cake requires just a few handy tips:

Pumpkin Puree Options: Use canned pumpkin puree for a quick option, or make your own by roasting fresh pumpkin.
Room Temperature Ingredients: Warm ingredients mix better. Eggs and other components should be at room temperature.
Don’t Overmix: Mix the batter just until combined to keep the cake fluffy. Overmixing can lead to a dense texture.
Check for Doneness: Ovens vary, so always check your cake a few minutes before the minimum baking time using a toothpick.

Variation

Once you become comfortable with the base recipe, feel free to experiment! Here are some fun variations you can try:

Add Nuts: Fold in a cup of chopped walnuts or pecans for a crunchy texture.
Chocolate Swirls: Add small dollops of chocolate or cream cheese batter to create a marbled effect.
Frosting: Instead of sprinkling cinnamon sugar on top, consider using a light cream cheese frosting for a richer dessert.
Spice Mixes: Experiment with different spices such as cardamom or cloves for a unique twist.

FAQs

Q: Can I make this cake gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure your baking powder and baking soda are gluten-free.

Q: What can I use instead of vegetable oil?
A: You can use melted coconut oil, canola oil, or unsweetened applesauce for a lighter option.

Q: Is it necessary to use pumpkin puree?
A: While pumpkin puree is best for flavor and moisture, you can substitute it with applesauce or mashed bananas, though the taste will vary.

Baking this Pumpkin Snickerdoodle Snack Cake is more than just a recipe; it’s a step into the heart of fall. With each slice, you’re not just satisfying your taste buds, but also creating memories to cherish. Happy baking and enjoy your delightful treat!

Pumpkin Snickerdoodle Snack Cake

Author: amanda-hart
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Description

A moist and tender snack cake combining the rich flavor of pumpkin with sweet, cinnamon-spiced notes, perfect for fall.

Ingredients

Scale

1 cup pumpkin puree
1/2 cup vegetable oil
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup sugar mixed with 1 tablespoon cinnamon for topping

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, mix together pumpkin puree, vegetable oil, and sugar until smooth.
Beat in the eggs and vanilla extract.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and smooth the top.
In a small bowl, combine the sugar and cinnamon for the topping and sprinkle it over the batter.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let it cool before serving. Enjoy with warm beverages!

Notes

Serve warm with a dollop of whipped cream or a scoop of ice cream for an elevated treat.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 18g
Sodium: 250mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: pumpkin, snickerdoodle, snack cake, fall dessert, baking