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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
Pumpkin Snickerdoodle Snack Cake
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
- Preheat oven to 350 degrees.
- 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.
- Pour into a greased 8 x 8 baking pan.
- Mix sugar and cinnamon together and sprinkle over batter.
- Bake for 30 minutes or until a wooden pick inserted into center comes out clean.
- 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.
Ansh says
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.
Liz says
Such an easy, delicious way to get my pumpkin fix. So glad you’ve explained it’s perfectly legitimate breakfast fare, too 🙂
Jenni Field says
I have no problem with the word moist, especially when it comes to cake! Love these little guys–I bet they’d make a great addition to a lunchbox too!
Jeanette | Jeanette's Healthy Living says
I love pumpkin in the Fall too – Snickerdoodles were one of my favorite cookies when I was a kid. Love the combination here!
Doodle says
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.
Laura @MotherWouldKnow says
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.
Lana | Never Enough Thyme says
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!
Heather | All Roads Lead to the Kitchen says
I don’t hate the word moist – sometimes it’s the best (and only) way to describe something. This sounds amazing – I love one-bowl cakes and desserts. Also, snickerdoodles are my jam, so combining the flavors with pumpkin in cake form has me craving a slice!
Willie says
This is my new favorite dessert! I’ve already made it twice, DELICIOUS!!!
susan / the wimpy vegetarian says
What a wonderful, perfect little snack cake to have around the house. I think I’ll make it this weekend!
Estelle Baldridge says
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.
Milisa says
Hi Estelle,
I am so glad you are enjoying this recipe! Thanks so much for stopping by to let me know!
~Milisa