Pumpkin Snickerdoodle Cake
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
Looking for an easy pumpkin dessert? This Pumpkin Snickerdoodle Cake has everything you love about snickerdoodles plus the addition of real pumpkin and seasonal spices. The cinnamon-sugar topping creates a sweet, crackly layer that makes every bite irresistible. It’s a cozy fall dessert you’ll want to bake on repeat.
Snickerdoodle cookies are a classic, but here they get a seasonal twist with the help of pumpkin. Instead of rolling out tray after tray of cookies, this recipe bakes up into one big cake that you can slice into bars. It’ simple, cozy, and full of flavor. Multiple servings in one pan? Yes, please.
That’s the idea behind this Pumpkin Snickerdoodle Cake. With fall (and pumpkin spice season) here, I wanted to take those familiar cinnamon-sugar flavors and pair them with pumpkin and warm spices. The result is a soft, moist cake that feels like the best mix of cookie and cake. It’s a recipe that’s easy to whip up and even easier to enjoy.
It’s the perfect cake to have around for snacking. Enjoy a slice with your morning coffee, serve it after dinner with tea, or pair it with a glass of hot apple cider for an extra autumn touch. It’s great for sharing, but just as nice to keep on hand when you want a sweet little treat at home. If you’re ready to bake something that tastes like fall in every bite, this Pumpkin Snickerdoodle Cake is it.
Why You’ll Enjoy This Recipe
- If you love the cinnamon-sugar charm of snickerdoodles and the cozy flavor of pumpkin cake, this recipe brings them together in the most delicious way. It’s the best of both worlds in one pan.
- It’s full of fall flavor. Pumpkin purée and warm spices like cinnamon, nutmeg, and cloves give this cake the perfect autumn vibe. It’s a simple bake that makes your kitchen smell amazing and instantly feel like it’s fall.
- It’s great for sharing. Cut into bars, this cake travels well and serves a crowd. Whether you’re bringing a treat to a fall gathering, serving dessert after dinner, or just keeping a plate on the counter, these little cake bars are a hit.
Love pumpkin recipes? Me too! Check out this collection of my best pumpkins recipes for fall. I’m certain you’ll find a few new recipes to love!
Ingredients
Before I can walk you through the recipe for this Pumpkin Snickerdoodle Cake, we’ll need to gather the ingredients.
- All-purpose flour – The foundation of the cake that gives it structure and the right amount of tenderness.
- Ground cinnamon – Adds that signature snickerdoodle flavor and cozy warmth.
- Baking powder – Helps the cake rise and stay soft.
- Baking soda – Works with the pumpkin and brown sugar to keep the texture light.
- Kosher salt – Balances sweetness and enhances all the other flavors.
- Ground nutmeg – Brings a subtle, nutty spice that pairs beautifully with pumpkin.
- Ground cloves – A small amount goes a long way to deepen the fall flavor.
- Pumpkin purée – Adds moisture, a touch of natural sweetness, and the essence of pumpkin.
- Light brown sugar – Sweetens the cake while giving it a hint of caramel-like depth.
- Unsalted butter, melted – Makes the cake rich and tender with that buttery flavor we love.
- Egg – Binds everything together and adds structure.
- Vanilla extract – Enhances the flavors and adds warmth.
How To Make
And with all of our ingredients assembled, I think we’re ready to bake up this delicious cake! I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Begin by preheating your oven to 325 degrees F. Spray a 13×9 baking pan with baking spray. Line the pan with parchment, leaving extra parchment hanging over the sides for easy removal later. Spray again, then set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Set aside.
💌 SAVE THIS POST / RECIPE!
We'll email this post to you, so you can come back to it later! Plus, I'll send you more inspiring ideas I think you'll love!
- In a separate large bowl, whisk together the pumpkin, brown sugar, melted butter, egg, and vanilla until smooth and blended. Add the dry ingredients to the wet ingredients and stir just until combined. Spread half of this batter evenly into the prepared pan.
- For the topping, stir together the granulated sugar and cinnamon in a small bowl. In another small bowl, mix the flour with half of the cinnamon-sugar mixture. Sprinkle this flour mixture evenly over the batter in the pan.
- Dollop the remaining batter on top, then carefully spread it into an even layer. Finish by sprinkling the rest of the cinnamon-sugar mixture over the surface.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out nearly clean. Allow the bars to cool completely. Lift out of the pan using the parchment overhang, then slice into bars and serve.
And with that you’re ready to dig in! With a tender texture and plenty of cinnamon-sugar on top, this cake is perfect for celebrating the fall season.
Frequently Asked Questions
Can I freeze Pumpkin Snickerdoodle Cake?
Absolutely. Once cooled, slice into bars, wrap them tightly in plastic wrap, and store in a freezer-safe bag or container. They’ll keep well for about two months. Thaw at room temperature before serving.
Can I adjust the spices to suit my taste?
Definitely. If you love cinnamon, feel free to add an extra sprinkle, or you can tone down the cloves if you prefer a milder flavor. The recipe is flexible and still turns out delicious.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Chopped pecans, walnuts, or even a handful of chocolate chips would complement the pumpkin and spices. Just fold them into the batter before baking.
More Pumpkin Cakes You’ll Love
- Pumpkin Pie Cake Bars
- Pumpkin Swirl Coffee Cake
- Aunt Maggie’s Pumpkin Roll
- Pumpkin Snack Cake
- Pumpkin Cake with Crumb Topping
This Pumpkin Snickerdoodle Cake is one of those recipes you’ll find yourself turning to every fall. It has the familiar flavors everyone loves, but with a seasonal twist that makes it feel fresh and exciting. Once you make it, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Pumpkin Snickerdoodle Cake
Ingredients
- 3 ¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ teaspoons kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 can (15-ounce) pumpkin purée
- 2 ⅔ cups packed light brown sugar
- 1 cup unsalted butter melted
- 1 egg
- 1 tablespoon vanilla extract
Topping:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
Instructions
- Begin by preheating your oven to 325 degrees F. Spray a 13×9 baking pan with baking spray. Line the pan with parchment, leaving extra parchment hanging over the sides for easy removal later. Spray again, then set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Set aside.
- In a separate large bowl, whisk together the pumpkin, brown sugar, melted butter, egg, and vanilla until smooth and blended. Add the dry ingredients to the wet ingredients and stir just until combined. Spread half of this batter evenly into the prepared pan.
- For the topping, stir together the granulated sugar and cinnamon in a small bowl. In another small bowl, mix the flour with half of the cinnamon-sugar mixture. Sprinkle this flour mixture evenly over the batter in the pan.
- Dollop the remaining batter on top, then carefully spread it into an even layer. Finish by sprinkling the rest of the cinnamon-sugar mixture over the surface.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out nearly clean. Allow the bars to cool completely. Lift out of the pan using the parchment overhang, then slice into bars and serve.