Description
Moist and spiced with a warm cinnamon-sugar topping, this Pumpkin Snickerdoodle Snack Cake is an easy one-bowl dessert perfect for cozy nights.
Ingredients
1 box yellow cake mix
1 cup 100% pure pumpkin puree
1/2 cup vegetable oil
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
**Topping:**
3 tablespoons granulated sugar
1 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
Instructions
1. Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking dish.
2. In a large bowl, stir together cake mix, pumpkin puree, oil, eggs, milk, vanilla, pumpkin pie spice, and cinnamon until smooth.
3. Pour the batter into the prepared pan and spread it evenly.
4. In a small bowl, mix sugar, cinnamon, and pumpkin pie spice for the topping.
5. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool for at least 15 minutes before slicing. Enjoy warm or at room temperature.
Notes
Use 100% pumpkin puree—not pumpkin pie filling—for best results.
Do not overmix the batter; stir just until smooth.
This cake tastes even better the next day.
You can add a drizzle of cream cheese glaze or whipped cream on top.
Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Pumpkin Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg