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Pumpkin Snickerdoodle Snack Cake

Pumpkin Snickerdoodle Snack Cake is a quick and easy dessert made in one bowl with no mixer required! A simple and delicious fall inspired dessert that everyone will love!

Pumpkin snack cake stacked beside coffee cup.

I forget how much I love pumpkin desserts until fall rolls around. I wonder why I don’t make them more often: No Bake Pumpkin Cheesecake, Pumpkin Bread, Pumpkin Roll, I love them all.

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We also love this old fashioned Oatmeal Cake for a delicious weeknight treat.

Pumpkin snack cake with snickerdoodle topping.

Why Should You Make a Pumpkin Snack Cake?

  • A quick dessert that is ready in about 30 minutes.
  • Uses pantry ingredients and doesn’t require a mixer.
  • A delicious cake for any time of year with warm spices and a crunchy cinnamon sugar crust.
  • Perfect for any day of the week, last minute entertaining or so delicious with your morning coffee.
Ingredients for pumpkin snack cake.

Ingredients for Pumpkin Snack Cake

  • Can Pumpkin Puree – not pumpkin pie filling.
  • Softened Butter
  • Brown Sugar
  • Large Egg
  • Buttermilk – real buttermilk works best in this recipe, buttermilk substitutes do not turn out as well.
  • All Purpose Flour
  • Baking Powder
  • Pumpkin Pie Spice
  • Sea Salt
  • Granulated Sugar
  • Ground Cinnamon

Step By Step Directions for Snack Cake

Pumpkin snack cake step by step mixing the batter.
  1. Add pumpkin puree to a large bowl with brown sugar, softened butter and egg. Mix with a wooden spoon or whisk.
  2. Stir in buttermilk until combined.
  3. Add flour, baking powder, pumpkin pie spice and salt, mixing until combined.
  4. Line a 9 x 9 with parchment paper or grease with butter.
Snickerdoodle Snack cake collage: unbaked/baked.
  1. Pour batter into the prepared pan and spread evenly.
  2. Mix granulated sugar with cinnamon and sprinkle over the batter.
  3. Bake for 25- 30 minutes or until a toothpick inserted near the center comes out clean.
  4. Remove from oven and cool in the pan 15 minutes before slicing and serving.
Pumpkin snack cake on a plate.

Recipe Notes

  • Storage: Store cooled snack cake covered with plastic wrap at room temperature up to 1 day or refrigerate up to 3 days.
  • Serving Suggestions: Add a dollop of sweetened whipped cream or vanilla ice cream for a more decadent dessert.
Pumpkin cake stacked in front of a coffee cup.

If you need a quick dessert, this one- bowl pumpkin snack cake is super easy and delicious!

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Pumpkin Snickerdoodle Snack Cake from missinthekitchen.com
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5 from 1 vote

Pumpkin Snickerdoodle Snack Cake

Pumpkin Snickerdoodle Snack Cake is a quick and easy dessert made in one bowl with no mixer required! A simple and delicious fall inspired dessert that everyone will love!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Desserts
Cuisine: American
Keyword: no mixer cake recipe, pumpkin cake, pumpkin dessert, snack cake
Servings: 16
Author: Milisa

Ingredients

  • 1 cup can pumpkin puree
  • 1/4 cup softened butter
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/3 cup buttermilk
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350°.
  • Add pumpkin, butter, brown sugar, egg and buttermilk and mix with a wooden spoon until well combined.
  • Add flour, baking powder, salt and pumpkin pie spice. Stir together until well combined.
  • Pour into a parchment lined or greased 9 x 9 baking pan.
  • Mix sugar and cinnamon together and sprinkle over batter.
  • Bake for 25- 30 minutes or until a wooden pick inserted into center comes out clean.
  • Serve warm or at room temperature.

Notes

Store cooled cake covered with plastic wrap at room temperature up to 1 day or refrigerate up to 3 days.
Serve with sweetened whipped cream or vanilla ice cream.

16 Comments

  1. I love a recipe that comes together fast.
    And you can say moist, I like a moist cake. something we don’t often get at this altitude. Love how the cake looks..mmm perfect with a cup of coffee.

  2. Such an easy, delicious way to get my pumpkin fix. So glad you’ve explained it’s perfectly legitimate breakfast fare, too 🙂

  3. Looking forward to preparing this cake for Thanksgiving. My Aunts don’t care for icing, so this should be perfect. The family should enjoy it for breakfast also.

  4. If I made these in the morning, there would be none left for lunch. but I’d be a happy camper, noshing my way through the morning. Nothing better than a quick and scrumptious perfect-for-fall pumpkin snack to start off a chilly October day.

  5. This is just the kind of thing I like to make on weekend mornings! I’m not really coherent early in the morning, so a recipe that requires just a bowl and a spoon for equipment is perfect for me 🙂 Plus it sounds absolutely scrumptious!

  6. I just found this recipe recently. I made it for the Prayer Shawl Group I attend.It was a very big hit. It was enjoyed by all. I made it this morning to take to work. I am sure it will be enjoyed there as well. Thank you very much for sharing your recipe.

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