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

I forget how much I love pumpkin desserts until the holidays roll around and I wonder why I don’t bake them more often.  Pumpkin pie, pumpkin bread, pumpkin roll, I love it all.

I needed a quick dessert after dinner and being the very last week of October, I was ready for something pumpkin.  I didn’t even use my mixer, just a bowl and a wooden spoon, it was super easy. Straight out of the oven, it was totally amazing.  We ate all but one little slice, which was perfect with my morning coffee!

I knew this Pumpkin Snickerdoodle Snack Cake would be perfect for this month’s Progressive Eats.  So I got up early and made another snack cake.  Luckily it lasted long enough to snap a few photos, but it is disappearing fast.

This cake turned out really moist (I know everyone hates that word, but I don’t know how else to say it!) and dense and just plain delicious.  The sugar and cinnamon topping gives it just a bit of crunch and you can’t go wrong with a little extra cinnamon.

I’m sure it would be extra amazing with a dollop of whipped cream but what isn’t? I know you are going to love how simple and delicious this cake is!

Be sure to check out all of the amazing Pumpkin recipes from this month’s Progressive Eats!

Pumpkin

Savory

• Pumpkin Cappuccino Soup from The Wimpy Vegetarian
• Pasta with Mascarpone Pumpkin Sauce and Toasted Walnuts from Creative Culinary
• Kaddu Ka Ambal – Sweet and Tart Pumpkin Curry from Spice Roots
• Roasted Pumpkin Herb Focaccia from Pastry Chef Online

Sweet

• Pumpkin Cream Cheese Brownies from Never Enough Thyme
• Pumpkin Cheesecake w/ Gingersnap Crust from All Roads Lead To The Kitchen
• Pumpkin scones from Mother Would Know
• Caramel Topped Pumpkin Cheesecake from That Skinny Chick Can Bake
• Skinny Pumpkin Chai Latte from Jeanette’s Healthy Living

Yield: 9

Pumpkin Snickerdoodle Snack Cake

Print

Prep Time 10 minutes

Total Time 40 minutes

Ingredients

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

Instructions

1. Preheat oven to 350 degrees.
2. Add pumpkin, butter, 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.
3. Pour into a greased 8 x 8 baking pan.
4. Mix sugar and cinnamon together and sprinkle over batter.
5. Bake for 30 minutes or until a wooden pick inserted into center comes out clean.
6. Serve warm or at room temperature.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about Pumpkin and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. With Autumn’s arrival, it’s the perfect time to start using fall’s harvest in our menus. We have some great ideas this month to use pumpkins in all sorts of dishes, both Savory and Sweet.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

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