Pumpkin Snickerdoodle Snack Cake
A super moist pumpkin cake that is covered in a seasonal cinnamon sugar mixture and baked to perfection.
Servings: 12 servings
Ingredients
Cake
- 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
Topping
- 3 tbsp sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
Instructions
- 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.
Notes
Serve warm or store in an airtight container for up to 3 days at room temperature.
Nutrition
Serving: 1square | Calories: 212kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 139mg | Potassium: 82mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2641IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg