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
Scale
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