Pumpkin Snickerdoodle Snack Cake
A delightful twist on beloved pumpkin snickerdoodle cookies, this snack cake features a moist texture and a crunchy cinnamon-sugar topping, perfect for cozy autumn evenings.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 42 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup butter (melted)
- 1 large 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 cups all-purpose flour
- 3 tbsp sugar (for topping)
- 1 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Spray an 8×8 square baking pan with non-stick spray.
- In a medium bowl, combine the melted butter, egg, brown sugar, pumpkin puree, and vanilla extract. Whisk until well combined.
- Gradually mix in pumpkin pie spice, salt, baking powder, and flour. Stir until just incorporated.
- Pour the batter into the greased pan, spreading evenly.
- In a small bowl, combine sugar, cinnamon, and additional pumpkin pie spice. Sprinkle over the batter.
- Bake for 25-27 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a wire rack, then cut into squares and serve.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week. You can also prepare the batter a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://us.recipesfood.org/pumpkin-snickerdoodle-snack-cake/
