Pumpkin Snickerdoodle Cake

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.

Course Dessert

Cuisine American

Keyword bars, cake, pumpkin, pumpkin spice, snickerdoodle

Prep Time 15

Total Time 1 5

Servings

Calories 524kcal

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 13x9 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.

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