Description
Experience the warmth of fall with our delectable Pumpkin Snickerdoodle Snack Cake. This ultra-moist treat, enveloped in a delightful cinnamon-sugar topping, is the perfect dessert for any autumn gathering or cozy evening. With its rich pumpkin flavor and enticing spices, this cake is not only easy to whip up but also stays fresh for days, making it ideal for enjoying later. Whether served warm with a scoop of ice cream or paired with your favorite beverage, this cake promises to become a seasonal favorite that will impress your family and friends.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F and prepare an 8×8 square baking pan with non-stick spray.
- In a medium bowl, mix melted butter, egg, brown sugar, pumpkin puree, and vanilla extract until well combined.
- Incorporate the dry ingredients (pumpkin pie spice, salt, baking powder, and flour) gently until smooth.
- Pour the batter into the prepared pan evenly.
- Combine sugar, cinnamon, and pumpkin pie spice in a small bowl; sprinkle over the batter.
- Bake for 25-27 minutes or until a toothpick comes out clean.
- Cool slightly before serving warm; store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 75g)
- Calories: 210
- Sugar: 15g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg