Description
This Snickerdoodle Pumpkin Snack Cake is soft, cinnamon-spiced, and made in just one bowl. It’s the perfect cozy treat for fall afternoons or quick bakes with zero hassle.
Ingredients
1 cup canned pumpkin puree
½ cup brown sugar
⅓ cup melted butter
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
Cinnamon Sugar Topping:
2 tbsp granulated sugar
½ tsp ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together pumpkin puree, brown sugar, melted butter, eggs, and vanilla until smooth.
3. Add flour, baking powder, cinnamon, and salt. Stir until just combined.
4. Pour batter into prepared pan and smooth the top.
5. Mix cinnamon sugar topping and sprinkle evenly over batter.
6. Bake for 22–25 minutes or until a toothpick comes out clean.
7. Cool before slicing into squares.
Notes
To make it gluten-free, use a 1:1 gluten-free flour blend.
Store in an airtight container at room temp for 3 days or refrigerate up to 5 days.
Freeze individual squares for up to 2 months.
Delicious served warm with a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pumpkin Recipes, Snack Cakes, Fall Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 13g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: snickerdoodle pumpkin cake, one bowl pumpkin snack cake, fall dessert, easy pumpkin cake