I know that I have been on pumpkin overload lately but I just can’t help it.  I love the flavor and moistness that baking with pumpkin creates.  In fact, the contrast between the soft cake and cinnamon sugar topping is one of the best parts of this Pumpkin Snickerdoodle Snack Cake.  I really can’t get over how awesome this cake is and how perfect it is for fall.

On Halloween where we live, everyone trick or treats in one area.  Our house just happens to be in the heart of it and so for a few hours we have a revolving door.  It is a bit like grand central station and so I like to make a few things for those who come by.  Pumpkin Snickerdoodle Snack Cake will be on the menu!

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I love that this cake is so simple to pull together.  In just over 30 minutes you can have a delicious cake ready to serve friends and family.  I prefer to eat it warm but the kids eat the leftovers at room temperature.  The only thing I can think of that could make it any better would be a scoop of vanilla ice cream.

Here are some other pumpkin recipes…Miniature Pumpkin Pies, Easy Pumpkin Monkey Bread, and Pumpkin Roll Cake Cookies.

The pumpkin cake batter comes together quickly.  Begin by mixing together the wet ingredients {make sure to let the butter cool before adding the eggs} and then add the dry ingredients.

Pour it into your prepared pan and sprinkle with your pumpkin spice and cinnamon sugar topping.

It may seem like a lot of topping but I would go ahead and use it all.  Then it is ready to bake.

About 25 minutes later you have a delicious and super tender cake with a crunchy topping.  The flavors are a phenomenal combination that will have your taste buds dancing with delight.

Pumpkin Snickerdoodle Snack Cake

A super moist pumpkin cake that is covered in a seasonal cinnamon sugar mixture and baked to perfection.

Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12



  • 1/2 cup butter {melted}
  • 1 egg
  • 1 cup brown sugar {packed}
  • 3/4 cup pumpkin puree
  • 1 tbsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 1/4 cup flour


  • 3 tbsp sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice


  1. Preheat oven to 350 degrees. Spray a 8x8 square baking pan with non-stick spray. Combine melted butter, egg, brown sugar, pumpkin puree and vanilla in a medium bowl, making sure that the butter isn’t too warm or the egg will scramble. Mix until everything is well combined. Add the pumpkin pie spice, salt, baking powder and flour to the pumpkin mixture and stir until incorporated. Pour into greased 8x8 pan. In a small bowl combine the topping ingredients and sprinkle liberally over the top of the cake. Bake for 25-27 minutes or until a toothpick inserted in the middle comes out clean. Serve warm or store in an airtight container for up to 3 days at room temperature.

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