Cake-like Pumpkin Snickerdoodle Snack Cake

If you love cake-like pumpkin chocolate chip cookies, then this Cake-like Pumpkin Snickerdoodle Snack Cake is for you! I remember the first time my son, Jake, helped me bake this treat. He was so excited to sprinkle the cinnamon sugar on top, and the aroma filled our kitchen, making it feel like fall even in the middle of summer.

Why You’ll Love It

• It’s a delightful twist on classic snickerdoodles with a pumpkin twist.
• Perfect for fall gatherings or cozy nights at home.
• Easy to make and even easier to eat—everyone loves it!

Pure Comfort

This snack cake is pure comfort food. The soft, moist texture combined with the warm spices makes every bite feel like a hug. Plus, it’s a great way to use canned pumpkin, which is a lifesaver during busy baking seasons.

What You Need

• 1 1 cup canned pumpkin (240 g) – Make sure to use pure pumpkin, not pumpkin pie filling.
• 1/2 1/2 cup granulated sugar (100 g) – You can substitute with coconut sugar for a healthier option.
• 1/2 1/2 cup brown sugar, packed (100 g) – Light or dark brown sugar works well.
• 1/2 1/2 cup unsalted butter, softened (113 g) – Can substitute with coconut oil for a dairy-free version.
• 2 2 large eggs – Room temperature eggs work best.
• 1 1 tsp vanilla extract – For a deeper flavor, use pure vanilla extract.
• 2 2 cups all-purpose flour (240 g) – For a gluten-free option, use a 1:1 gluten-free flour blend.
• 1 1 tsp baking powder – Check the expiration date for best results.
• 1 1 tsp baking soda – This helps the cake rise beautifully.
• 1 1 tsp ground cinnamon – You can add more if you love cinnamon!
• 1/2 1/2 tsp ground nutmeg – Freshly grated nutmeg gives a lovely flavor.
• 1/4 1/4 tsp salt – Balances the sweetness.
• 1 1 cup chocolate chips (170 g) – Feel free to use dark or milk chocolate.
• 1/4 1/4 cup granulated sugar (50 g) – For topping, mix with cinnamon.
• 1 1 tsp ground cinnamon – For the topping, it adds a lovely spiced flavor.

Time to Cook

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, you can make it a day in advance.

Steps to Make It

1. Preheat your oven to 350 °F (175 °C). Grease a 9×13 inch baking pan with butter or cooking spray. This will help your cake come out easily once baked.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You’ll know it’s ready when the mixture is pale and airy.
3. Add the canned pumpkin, eggs, and vanilla extract to the butter mixture. Mix until everything is well combined and smooth. The batter should be a lovely orange color.
4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps distribute the leavening agents evenly throughout the cake.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want your cake to be tender and soft.
6. Fold in the chocolate chips gently. You want them evenly distributed without breaking them up too much. The batter will be thick and deliciously fragrant.
7. Pour the batter into the prepared baking pan, smoothing it out with a spatula. It should fill the pan evenly, ready for baking.
8. In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle this mixture generously over the batter before baking.
9. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and the aroma will be heavenly.
10. Allow the cake to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature, and enjoy!

Make It Perfect

• For a fun twist, try adding nuts like pecans or walnuts for extra crunch.
• If you want a creamier texture, serve with a dollop of whipped cream on top.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Mix It Up

• Swap out the chocolate chips for butterscotch chips for a different flavor.
• Add a layer of cream cheese frosting on top for a decadent dessert.
• Try adding dried cranberries or raisins for a fruity twist.

Perfect Partners

• Serve with a scoop of vanilla ice cream for a delightful dessert.
• Pair with a warm cup of spiced chai or apple cider for a cozy treat.

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FAQs

Conclusion

This Cake-like Pumpkin Snickerdoodle Snack Cake is a must-try for any pumpkin lover. With its soft texture and warm spices, it’s the perfect dessert for fall baking. So, gather your loved ones, whip up this delightful treat, and enjoy the cozy vibes!

Cake-like Pumpkin Snickerdoodle Snack Cake

This Cake-like Pumpkin Snickerdoodle Snack Cake is a delightful twist on classic snickerdoodles with a pumpkin twist. It’s perfect for cozy gatherings and has a soft, moist texture combined with warm spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 pieces

Equipment

• 9×13 inch baking pan
• Mixing Bowl
• Whisk
• Spatula
• small bowl

Ingredients

  

Ingredients

• 1 cup canned pumpkin Make sure to use pure pumpkin, not pumpkin pie filling.
• 1/2 cup granulated sugar You can substitute with coconut sugar for a healthier option.
• 1/2 cup brown sugar, packed Light or dark brown sugar works well.
• 1/2 cup unsalted butter, softened Can substitute with coconut oil for a dairy-free version.
• 2 large eggs Room temperature eggs work best.
• 1 tsp vanilla extract For a deeper flavor, use pure vanilla extract.
• 2 cups all-purpose flour For a gluten-free option, use a 1:1 gluten-free flour blend.
• 1 tsp baking powder Check the expiration date for best results.
• 1 tsp baking soda This helps the cake rise beautifully.
• 1 tsp ground cinnamon You can add more if you love cinnamon!
• 1/2 tsp ground nutmeg Freshly grated nutmeg gives a lovely flavor.
• 1/4 tsp salt Balances the sweetness.
• 1 cup chocolate chips Feel free to use dark or milk chocolate.
• 1/4 cup granulated sugar For topping, mix with cinnamon.
• 1 tsp ground cinnamon For the topping, it adds a lovely spiced flavor.

Instructions

 

• Preheat your oven to 350 °F (175 °C). Grease a 9×13 inch baking pan with butter or cooking spray. This will help your cake come out easily once baked.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You’ll know it’s ready when the mixture is pale and airy.
• Add the canned pumpkin, eggs, and vanilla extract to the butter mixture. Mix until everything is well combined and smooth. The batter should be a lovely orange color.
• In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps distribute the leavening agents evenly throughout the cake.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want your cake to be tender and soft.
• Fold in the chocolate chips gently. You want them evenly distributed without breaking them up too much. The batter will be thick and deliciously fragrant.
• Pour the batter into the prepared baking pan, smoothing it out with a spatula. It should fill the pan evenly, ready for baking.
• In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle this mixture generously over the batter before baking.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and the aroma will be heavenly.
• Allow the cake to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature, and enjoy!

Notes

For a fun twist, try adding nuts like pecans or walnuts for extra crunch. If you want a creamier texture, serve with a dollop of whipped cream on top. Store leftovers in an airtight container at room temperature for up to 3 days.

Keyword Cake, Fall, Pumpkin, snack, snickerdoodle