Description
A moist and flavorful pumpkin snickerdoodle snack cake, infused with warm pumpkin pie spices and topped with a delightful cinnamon sugar mixture. Perfectly baked for a tender crumb and sweet, seasonal taste ideal for fall desserts or snacks.
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 cups all-purpose flour
Topping
- 3 tbsp sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease or spray an 8×8-inch square baking pan with non-stick spray to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, combine the melted butter (make sure it’s not too hot to avoid scrambling the egg), egg, packed brown sugar, pumpkin puree, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
- Add Dry Ingredients: Sprinkle in the pumpkin pie spice, salt, baking powder, and flour into the wet ingredients. Stir gently until the batter is just combined and smooth, avoiding overmixing to keep the cake tender.
- Pour and Sprinkle Topping: Pour the batter evenly into the prepared 8×8-inch pan. In a small bowl, combine sugar, cinnamon, and pumpkin pie spice for the topping. Sprinkle this mixture liberally over the surface of the batter.
- Bake: Place the pan in the preheated oven and bake for 25 to 27 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool slightly before serving warm. Store any leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- This cake is best enjoyed fresh but can be stored at room temperature for up to 3 days.
- Ensure butter is cooled to avoid scrambling the egg when mixing.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if unavailable.
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Adding chopped nuts or chocolate chips to the batter can add extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 210
- Sugar: 18g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2.5g
- Cholesterol: 40mg
