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This pumpkin snickerdoodle snack cake pairs a soft pumpkin cake with a crunchy cinnamon sugar topping baked right on top. The pumpkin puree keeps every bite incredibly moist, and the topping adds the perfect crunchy contrast.
The whole cake comes together in just over 30 minutes and it uses simple pantry staples you probably already have! Top a warm slice with a scoop of vanilla ice cream for an extra special fall dessert.
Table of Contents
Why This Recipe Works
I’ll admit I go a little overboard with pumpkin recipes every fall, but I love the flavor and moisture pumpkin puree brings to a cake. This pumpkin snack cake is one of my favorites because it uses ingredients I already have on hand, but the finished cake still feels special.
The cinnamon sugar topping is inspired by snickerdoodles, and it has that same satisfying crunch I love in a snickerdoodle cookie. Baking it right on top of the cake means you get soft, moist cake and a crisp, sugary layer in every bite.
On Halloween, our house sits right in the middle of the trick-or-treating route in our neighborhood, so we have a steady stream of visitors for a few hours. This cake is always part of what I set out, since it slices easily and tastes great warm from the oven or once it’s cooled to room temperature. I like it best warm, but my kids are just as happy with the leftovers at room temperature.
If you love baking with pumpkin as much as I do, you’ll also want to try my Miniature Pumpkin Pies, Easy Pumpkin Monkey Bread, and Pumpkin Roll Cake Cookies.
Ingredients Needed
- Pumpkin Puree – Gives the cake its moisture and classic fall flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Pumpkin Pie Spice – Warms up the cake with all those classic fall spice notes. I like using my Homemade Pumpkin Pie Spice, but store-bought works well too.
- Brown Sugar – Packed brown sugar adds moisture and a deeper, more caramelized sweetness than granulated sugar would.
- Butter – Melt it first, then let it cool slightly before mixing. If it’s too warm when it meets the egg, the egg can scramble.
See recipe card for full information on ingredients and quantities.
How to Make Cinnamon Pumpkin Snack Cakes
- Preheat your oven to 350 degrees. Spray an 8×8 square baking pan with non-stick spray. Let the melted butter cool slightly, then whisk it together with the egg, brown sugar, pumpkin puree, and vanilla extract until well combined. Add the pumpkin pie spice, salt, baking powder, and flour to the pumpkin mixture and stir until just incorporated.
- Pour the batter into the prepared pan. In a small bowl, combine the topping ingredients.
- Sprinkle the topping evenly over the batter. It may look like a lot, but go ahead and use all of it.
- Bake for 25 to 27 minutes, or until a toothpick inserted in the center comes out clean.
Pro Tips
- Don’t skimp on the topping. Even though it looks like a lot, use every bit of the cinnamon sugar mixture so each slice gets that crunchy snickerdoodle-inspired layer.
- Check doneness with a toothpick, not by color. Since the topping already bakes up golden brown, color alone can be misleading. Insert a toothpick into the center of the cake to be sure it’s fully baked.
- Let the cake cool for a few minutes before slicing. This gives the topping time to set and helps keep your slices from crumbling.
- Reheat leftovers briefly before serving. A few seconds in the microwave brings back that just-baked warmth and makes the topping crisp again.
Storage Instructions
Store this cake in an airtight container at room temperature for up to 3 days. To freeze, wrap individual slices tightly and place in a freezer bag for up to 2 months. Let slices thaw at room temperature before serving.
Recipe FAQs
Yes, just make sure it’s well drained first. Fresh puree can hold more water than canned, and extra moisture can make the cake dense.
Yes, this recipe doubles well in a 9×13 pan. You’ll just need to add a few extra minutes to the bake time, so check for doneness with a toothpick starting around the original bake time.
Do you love pumpkin desserts? Try these recipes…
Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Cinnamon Pumpkin Snack Cake
Ingredients
Cake
- ½ cup butter, melted
- 1 large egg
- 1 cup brown sugar, packed
- ¾ cup pumpkin puree
- 1 Tablespoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1¼ cup flour
Topping
- 3 Tablespoons sugar
- 1½ teaspoons cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees. Spray a 8×8 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 8×8 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe very good. I made it gf by changing the flour. Still Yummy!!!
love this recipe! for your readers, I made mine with wheat flour, and coconut sugar, and it turned out perfect- I used the exact measurements that are in the recipe. but it works for those of us who can’t eat white flour or sugar 🙂 ps- I did use the brown sugar as called for in the recipe. thank you for the recipe June! I love everything pumpkin!
I made your cinnamon pumpkin snack cake last night for my breakfast thís morning, my guests loved it! In fact they asked for the recipe!
I was just as delicious as you had said, and the crunchy topping is wonderful!
It really was the perfect addition to our country breakfast this morning, Thank You!
Have you ever added some chopped nuts with the topping? I’m thinking pecans.
I haven’t but it would be delicious and add a great crunch.
What would be the time and temp if you double the recipe??? Wanna make this for a crowd for Christmas.
The same temperature but it might take 10 more minutes. Be sure to keep an eye on it.
What size pan if u double recipe?
A 9×13 baking pan. Enjoy!
I made this for a church potluck and it was so good. I saw people taking two pieces each.
I tried out this recipe last week and it was a big hit in our house.
This is definitely going in my favorites list and will probably makenit again this week.
So flavorful and moist
Thank you so much for sharing it with us
I am so glad you enjoyed it. Happy Holidays.
June, It’s looks so yummy!! I might have go trick or treating. At your house.??❤️