Pumpkin Snickerdoodle Snack Cake
Pumpkin Snickerdoodle Snack Cake is a delightful treat that combines the warm flavors of pumpkin and cinnamon in a moist cake. Perfect for fall gatherings, this snack cake is simple to make and sure to impress your family and friends. Its unique blend of spices makes it a standout dessert, ideal for cozy evenings or holiday celebrations.
Why You’ll Love This Recipe
- Quick and Easy: This recipe requires just 10 minutes of prep time, making it a fast option for busy bakers.
- Moist and Flavorful: The combination of pumpkin puree and spices results in a cake that is incredibly moist and rich in flavor.
- Perfect for Any Occasion: Whether it’s a family gathering or an afternoon snack, this Pumpkin Snickerdoodle Snack Cake fits every occasion.
- Versatile Serving Options: Enjoy it warm from the oven or let it cool for later; this cake stays fresh for days.
- Kid-Friendly: With its sweet flavor and soft texture, kids will love this delicious dessert.
Tools and Preparation
Before diving into the recipe, gather your tools to streamline the baking process. Having everything ready will ensure you can focus on creating this delicious Pumpkin Snickerdoodle Snack Cake.
Essential Tools and Equipment
- 8×8 square baking pan
- Mixing bowls
- Measuring cups
- Whisk or spoon
- Non-stick spray
Importance of Each Tool
- 8×8 square baking pan: Perfect size for even baking of snacks or desserts without overcrowding.
- Mixing bowls: Essential for combining ingredients thoroughly to achieve the best texture.
- Measuring cups: Accurate measurements are crucial for consistent results in baking.
Ingredients
A super moist pumpkin cake that is covered in a seasonal cinnamon sugar mixture and baked to perfection.
Ingredients:
For the 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
For the Topping
- 3 tbsp sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
How to Make Pumpkin Snickerdoodle Snack Cake
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. Prepare your 8×8 square baking pan by spraying it with non-stick spray to prevent sticking.
Step 2: Mix Wet Ingredients
In a medium bowl, combine the melted butter, egg, brown sugar, pumpkin puree, and vanilla extract. Ensure that the melted butter is not too hot; otherwise, it may scramble the egg. Mix until everything is well combined.
Step 3: Add Dry Ingredients
Add the pumpkin pie spice, salt, baking powder, and flour into the wet mixture. Stir gently until all ingredients are incorporated without overmixing.
Step 4: Prepare Topping Mixture
In a small bowl, combine the sugar, cinnamon, and additional pumpkin pie spice to create the topping mixture. Sprinkle this generously over the top of your batter in the pan.
Step 5: Bake
Pour the batter into your greased baking pan. Bake in your preheated oven for about 25-27 minutes. Use a toothpick to check if it’s done; if it comes out clean, your cake is ready!
Step 6: Serve
Allow to cool slightly before cutting into squares. Serve warm or store in an airtight container at room temperature for up to three days. Enjoy your delicious Pumpkin Snickerdoodle Snack Cake!
How to Serve Pumpkin Snickerdoodle Snack Cake
Pumpkin Snickerdoodle Snack Cake is a delightful treat that can be enjoyed in many ways. Whether you are serving it at a gathering or enjoying a quiet evening at home, these suggestions will elevate your cake experience.
With a Scoop of Ice Cream
- Vanilla Ice Cream: A classic pairing that adds creaminess to the warm cake.
- Cinnamon Ice Cream: Enhances the cinnamon flavor of the cake for extra warmth.
Drizzled with Caramel Sauce
- Warm Caramel: A sweet and gooey addition that complements the pumpkin and spice flavors beautifully.
- Salted Caramel: The hint of salt balances the sweetness for a gourmet touch.
Topped with Whipped Cream
- Sweetened Whipped Cream: Light and airy, perfect for adding a fluffy texture.
- Spiced Whipped Cream: Adding cinnamon or nutmeg gives an extra kick to each bite.
Served with Coffee or Tea
- Hot Coffee: The rich flavor pairs wonderfully with the spices in the cake.
- Herbal Tea: A soothing option that complements the dessert without overpowering it.
As Breakfast Treats
- Morning Snack: Enjoy a small piece with your morning coffee or tea for a sweet start to your day.
- Brunch Delight: Serve alongside other pastries for a festive brunch spread.
How to Perfect Pumpkin Snickerdoodle Snack Cake
For those looking to nail their Pumpkin Snickerdoodle Snack Cake, consider these helpful tips.
- Use room temperature ingredients: This helps the batter mix more evenly, resulting in a better texture.
- Don’t overmix: Stir just until combined to keep the cake light and fluffy.
- Check doneness: Insert a toothpick in the center; if it comes out clean, it’s ready!
- Allow cooling time: Letting the cake cool slightly before serving enhances flavor and texture.
- Experiment with spices: Adjusting spices can create unique variations tailored to your taste preferences.
Best Side Dishes for Pumpkin Snickerdoodle Snack Cake
Pairing side dishes with your Pumpkin Snickerdoodle Snack Cake can make any occasion special. Here are some delicious options to consider.
- Chai Latte: This spiced tea drink complements the flavors of pumpkin perfectly.
- Apple Crisp: The warm, fruity dessert provides a lovely contrast in textures.
- Cheese Platter: A selection of cheeses balances out the sweetness of the cake.
- Roasted Nuts: Crunchy nuts add texture and are great for snacking alongside dessert.
- Fruit Salad: Fresh fruit brings brightness and acidity that cuts through the richness.
- Pumpkin Soup: For a themed meal, serve this savory dish before dessert for added pumpkin goodness.
Common Mistakes to Avoid
Baking can be tricky, especially when making a Pumpkin Snickerdoodle Snack Cake. Here are some common mistakes to avoid for the best results:
- Using cold ingredients – Cold butter and eggs can lead to uneven mixing. Always bring them to room temperature before starting.
- Not measuring accurately – Baking is a science. Use proper measuring cups and spoons to ensure the right proportions of ingredients.
- Skipping the greasing step – A properly greased pan prevents sticking. Don’t skip this step; it ensures your cake comes out easily.
- Overmixing the batter – Overmixing can make the cake tough. Mix just until ingredients are combined for a light texture.
- Ignoring baking time – Every oven is different. Start checking your cake a few minutes before the recommended time to avoid overbaking.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep the pumpkin snickerdoodle snack cake at room temperature or refrigerate if you live in a warm climate.
Freezing Pumpkin Snickerdoodle Snack Cake
- Wrap individual slices in plastic wrap and place them in a freezer-safe bag.
- You can freeze for up to 3 months for best quality.
Reheating Pumpkin Snickerdoodle Snack Cake
- Oven – Preheat your oven to 350°F (175°C) and warm for about 10 minutes.
- Microwave – Heat on medium power for 15-20 seconds, checking frequently.
- Stovetop – Place the slice in a hot skillet covered with a lid for about 5 minutes, ensuring it warms evenly.
Frequently Asked Questions
What makes this Pumpkin Snickerdoodle Snack Cake so moist?
This cake is incredibly moist due to the pumpkin puree, which not only adds flavor but also keeps it tender and delicious.
Can I use fresh pumpkin instead of canned?
Yes, you can! Just make sure to cook and puree your pumpkin until smooth before measuring it out.
How do I know when my Pumpkin Snickerdoodle Snack Cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
Can I add nuts or chocolate chips?
Absolutely! Feel free to customize your Pumpkin Snickerdoodle Snack Cake by adding walnuts or chocolate chips for extra flavor and texture.
Final Thoughts
The Pumpkin Snickerdoodle Snack Cake is not only delightful but also versatile. It’s perfect for fall gatherings or cozy evenings at home. You can customize it with your favorite mix-ins or serve it warm with ice cream. Give this recipe a try, and enjoy the warmth and comfort it brings!
Pumpkin Snickerdoodle Snack Cake
- Total Time: 37 minutes
- Yield: Approximately 9 servings 1x
Description
Indulge in the warm, comforting flavors of Pumpkin Snickerdoodle Snack Cake, a delightful dessert that perfectly balances the sweetness of pumpkin and the warmth of cinnamon. This moist and flavorful cake is an ideal treat for fall gatherings or cozy evenings at home. With its simple preparation and irresistible taste, this snack cake will impress family and friends alike. Serve it warm with a scoop of vanilla ice cream or drizzled with caramel sauce for an extra touch of indulgence. Whether you’re hosting a gathering or enjoying a quiet night in, this Pumpkin Snickerdoodle Snack Cake is sure to become a seasonal favorite.
Ingredients
- 1/2 cup melted butter
- 1 egg
- 1 cup packed brown sugar
- 3/4 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/4 cups flour
- 3 tablespoons sugar (for topping)
- 1 1/2 teaspoons cinnamon (for topping)
- 1/2 teaspoon pumpkin pie spice (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×8 square baking pan with non-stick spray.
- In a medium bowl, whisk together melted butter, egg, brown sugar, pumpkin puree, and vanilla until combined.
- Add pumpkin pie spice, salt, baking powder, and flour; stir gently until just mixed.
- In a small bowl, combine the topping ingredients; sprinkle over the batter in the pan.
- Bake for 25-27 minutes or until a toothpick comes out clean from the center.
- Allow to cool slightly before cutting into squares; serve warm or store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (70g)
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
