The comforting aroma of cinnamon, sugar, and pumpkin swirling through your kitchen is one of fall’s greatest pleasures. This Pumpkin Snickerdoodle Snack Cake is a delicious way to enjoy the season’s flavors in one easy, cozy dessert. With its soft pumpkin base, chocolate chip bursts, and snickerdoodle-inspired cinnamon sugar topping, this cake is the kind of treat that makes you want to bake a second batch before the first one’s even gone.
Whether you’re a fan of canned pumpkin recipes, want a quick dessert to satisfy your sweet tooth, or are just looking for new pumpkin recipes dessert ideas for your holiday table, this snack cake is your go-to. Best of all? It uses pantry staples and comes together in one bowl, making it perfect for weeknights or last-minute gatherings.
Table of Contents
Why You’ll Love This Pumpkin Dessert Recipe
This Pumpkin Snickerdoodle Snack Cake is not your average dessert—it’s soft and fluffy like cake-like pumpkin chocolate chip cookies, yet spiced and sugar-topped like your favorite snickerdoodles. The pumpkin keeps it moist for days, and it’s completely fuss-free. No frosting needed. No complicated steps. Just classic fall flavor in every bite.
Need a festive addition to your fall spread? Pair this with Pumpkin Twists or Pumpkin Cheesecake Cookies for a dreamy dessert table that screams autumn.
What is a Snickerdoodle Snack Cake?
A snack cake is a single-layer, easy-to-make cake often baked in a square pan and served plain or with a light topping. When you give it a snickerdoodle spin by adding cinnamon sugar on top, you get the best of both worlds: the flavor of your favorite cookie with the tenderness of cake. Add in the warmth of pumpkin, and you’ve created the ultimate fall baking dessert.
If you’re already hooked on treats like Pumpkin Baked Oatmeal or Pumpkin Protein Muffins, this dessert is your next must-bake.
Ingredients for Pumpkin Snickerdoodle Snack Cake
You’ll only need a few simple pantry staples to make this delicious dessert:
Dry Ingredients:
- 1 cup all-purpose flour (120g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed brown sugar (110g)
- 1/2 cup vegetable oil (120ml)
- 1 large egg
- 1 cup canned pumpkin (240g)
- 1 teaspoon vanilla extract
Mix-ins:
- 1/2 cup mini chocolate chips (90g)
Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Looking for more ways to use up your canned pumpkin? You’ll love this Vanilla Pudding Pumpkin Bread, or go for these Pumpkin Truffles for something no-bake.
How to Make Pumpkin Snickerdoodle Snack Cake
- Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix both sugars with the vegetable oil until well combined. Add the egg, canned pumpkin, and vanilla extract. Stir until smooth.
- Slowly incorporate the dry ingredients into the wet mixture, stirring gently just until combined.
- Fold in the mini chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Mix the granulated sugar and cinnamon in a small bowl, then sprinkle it evenly over the batter.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10–15 minutes before slicing.
For an equally cozy breakfast version, try these Pumpkin French Toast Roll-Ups—they’re indulgent, fun, and perfect with coffee.
Tips for Best Results
- Use canned pumpkin, not pumpkin pie filling, which contains sweeteners and spices.
- Don’t overmix the batter once you add the dry ingredients—this keeps the cake light and tender.
- Mini chocolate chips are best because they distribute more evenly than regular ones.
- For extra flavor, consider adding a pinch of cardamom or clove.
Want to turn this into a Halloween treat? Pair it with Halloween Brownies or Rice Krispie Treat Ghosts for a spooky sweet platter.
Avoid These Common Mistakes
- Don’t skip the cinnamon-sugar topping—it’s what gives it the snickerdoodle character.
- Avoid overbaking. Even a few extra minutes can dry out the cake.
- Don’t use fresh pumpkin puree unless it’s been properly drained—it’s usually more watery than canned.
If you’re craving more dessert inspiration, check out the creamy and rich Strawberry Cloud Cake—a dreamy, airy option to contrast the pumpkin spice.
What You’ll Need
No fancy equipment here—just:
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- 8×8-inch baking pan
- Spatula
- Cooling rack
If you’re into simple prep, check out this viral Cinnamon Roll Breakfast Bake for another low-effort, high-reward option.
Serving & Presentation Ideas
Slice into squares and serve as-is, or dust with powdered sugar for a snowy finish. You could also:
- Top with whipped cream
- Serve warm with a scoop of vanilla ice cream
- Add a drizzle of maple glaze
- Plate it with fall-themed garnishes like cinnamon sticks or mini pumpkins
For more fall favorites, try these Pumpkin Zucchini Bread loaves or Mini Pumpkin Bread with Cinnamon Swirl for brunch-friendly sweets.
Storing and Freezing
To keep leftovers fresh:
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 5 days
- Freeze individual squares for up to 2 months. Just wrap them in plastic wrap and place in a freezer-safe container
Need more freezer-friendly meals? Don’t miss these Freezer Breakfast Sandwiches—great for busy mornings.
Variations and Swaps
Want to experiment? Try one of these variations:
- Swap chocolate chips for white chocolate or butterscotch
- Add chopped pecans or walnuts
- Make a cream cheese swirl for a cheesecake twist
- Bake as muffins and reduce the bake time to 18–20 minutes
And if you’re craving more pumpkin sweetness, these Pumpkin Fluff Dip and Pumpkin Cheesecake Truffles are dreamy crowd-pleasers.
Non-Alcoholic Pairings
Pair your snack cake with cozy fall drinks like:
- Pumpkin spice tea or coffee
- Chai lattes
- Hot apple cider
- Pumpkin Spice Cold Brew
- Iced Pumpkin Cream Chai Tea Latte
For more family-friendly fall beverages, try Delicious Breakfast Punch or Lavender Lemonade.
FAQ About Pumpkin Snickerdoodle Snack Cake
Can I double the recipe?
Yes! Just bake in a 9×13-inch pan and extend the baking time to about 40 minutes.
Is fresh pumpkin okay to use?
You can, but be sure it’s thick and well-drained to avoid a soggy texture.
Can I make this dairy-free?
Yes, just use dairy-free chocolate chips and substitute the egg with a flax egg if needed.
What’s the texture like?
Think super soft and moist like a cross between Pumpkin Brownies and classic snickerdoodles.
Can I add a glaze?
Absolutely! A simple powdered sugar and milk glaze drizzled on top is delicious.
Final Thoughts + Call to Action
This Pumpkin Snickerdoodle Snack Cake captures everything we love about fall: cozy spices, moist pumpkin cake, and that irresistible cinnamon sugar crunch. It’s easy enough for weeknight baking, special enough for gatherings, and so tasty you’ll want it year-round.
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If you’re hungry for more cozy comfort bakes, don’t miss our Cream Cheese Pumpkin Bread or this creamy Pumpkin Sheet Cake that’s made to impress.
Print
Irresistible Pumpkin Snickerdoodle Snack Cake You’ll Fall in Love With
- Total Time: 50 minute
Description
This Pumpkin Snickerdoodle Snack Cake is a cozy fall dessert—soft, warmly spiced, and topped with a delicate cinnamon–sugar crust reminiscent of classic snickerdoodles. Moist with real pumpkin puree and studded with melty chocolate chips, it’s simple to make and perfect for dessert tables, coffee breaks, or casual gatherings.
Ingredients
For the Cake Batter:
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
For the Cinnamon Sugar Topping:
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk melted butter and brown sugar until smooth. Add the egg and pumpkin puree; whisk to combine.
- Add Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Fold the dry mixture into the wet just until combined.
- Fold in Chips: Gently stir in the chocolate chips; do not overmix.
- Pan: Spread the batter evenly into the prepared baking dish.
- Topping: Mix granulated sugar and cinnamon; sprinkle evenly over the batter.
- Bake: Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Edges should be lightly golden with a subtle crackle on top.
- Cool & Serve: Cool in the pan for 15 minutes. Slice into squares and serve warm or at room temperature.
Notes
Tips for Best Results
- Use pure pumpkin puree, not pumpkin pie filling.
- Once flour is added, mix just until combined to avoid a dense texture.
- Try browning the butter for deeper, nutty flavor.
- Let the cake rest before slicing for cleaner edges.
- Optional crunch: add chopped walnuts or pecans.
Common Mistakes to Avoid
- Overbaking dries the cake—start checking at 30 minutes.
- Don’t skip the cinnamon–sugar topping; it’s key to the snickerdoodle vibe.
- Avoid too many mix-ins to maintain tender texture.
Variations & Swaps
- Swap chocolate chips with white chocolate, cinnamon chips, or toffee bits.
- Add 1/2 cup chopped pecans or walnuts for a nutty twist.
- Swirl in a little spiced pumpkin butter before baking.
- Mini version: bake in muffin tins for snack-sized treats.
Serving Ideas
- Dust with powdered sugar for a simple finish.
- Serve warm with vanilla yogurt or whipped topping.
- Cut into mini squares and serve in cupcake liners for parties.
Storage
- Room Temp: Airtight container up to 3 days.
- Fridge: Up to 5 days; bring to room temp before serving.
- Freeze: Wrap slices; freeze up to 2 months. Thaw at room temp or warm briefly.
Pairings (Non-Alcoholic)
- Pumpkin Spice Coffee Creamer in your morning coffee
- Brown Sugar Shaken Espresso
- Lavender Lemonade
- Strawberry Cream Soda
FAQs
- Can I double it? Yes—use a 9×13-inch pan; add 5–10 minutes to bake time.
- Gluten-free? Use a 1:1 GF baking flour; add a pinch of xanthan gum if needed.
- No chocolate chips? Still delicious with the cinnamon–sugar topping alone.
- Make-ahead? Keeps well for several days and tastes even better the next day.
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baked
