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To make a tasty Pumpkin Snickerdoodle Snack Cake, you need these simple ingredients: - 1 cup pumpkin puree - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 tablespoon cinnamon sugar (for topping: mix 1 tablespoon sugar with 1 teaspoon cinnamon) When measuring ingredients, use the right tools. For dry ingredients, use dry measuring cups. Fill the cup and level it off with a knife. For liquids, use a liquid measuring cup. Pour until you reach the desired line. This helps your cake rise and taste great. If you don't have all the ingredients, don't worry! Here are some swaps you can try: - Use applesauce instead of pumpkin for a different flavor. - Swap vegetable oil with melted coconut oil for a richer taste. - Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water) for a vegan option. - Use whole wheat flour in place of all-purpose flour for a healthier version. These swaps keep your cake delicious while fitting your needs. You can find the full recipe for the Pumpkin Snickerdoodle Snack Cake in this article. First, preheat your oven to 350°F (175°C). This step warms the oven, helping your cake bake evenly. Next, take a 9x13 inch baking pan. Grease it with some butter or oil, then add flour. This helps the cake come out easily. If you prefer, you can line the pan with parchment paper instead. In a large bowl, add 1 cup of pumpkin puree, 3/4 cup of granulated sugar, and 1/2 cup of brown sugar. Pour in 1/2 cup of vegetable oil, then mix it all together. You can use a whisk or an electric mixer to blend well until the mix is smooth. Now, crack in 2 large eggs and add 1 teaspoon of vanilla extract. Mix again until everything combines perfectly. In another bowl, add 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Also, include 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Whisk this dry mix well. Next, slowly add this to your wet mix. Stir gently with a spatula until just combined. Don't overmix; the batter should be a bit lumpy. Now, pour the batter into your prepared pan. Spread it evenly. Then, sprinkle 1 tablespoon of cinnamon sugar on top of the batter. Bake for 25-30 minutes. Use a toothpick to check; it should come out clean when the cake is done. Let it cool in the pan for about 10 minutes. After that, move it to a wire rack to cool completely. For the full recipe, refer to the ingredients section. To keep your Pumpkin Snickerdoodle Snack Cake moist, use fresh pumpkin puree. Canned pumpkin will work, but fresh gives a deeper flavor. Always measure your ingredients carefully. Too much flour can make the cake dry. Mix well, but don’t overdo it. A few lumps in the batter are fine. They help keep the cake soft. One big mistake is not prepping the baking pan well. Grease and flour it, or use parchment paper. This step helps you lift the cake out easily. Avoid adding too much cinnamon sugar. Too much can burn while baking. Lastly, always test for doneness with a toothpick. If it comes out clean, your cake is ready. The topping is what makes this cake special. Mix one tablespoon of sugar with one teaspoon of cinnamon for the perfect blend. Sprinkle it evenly over the batter before baking. This adds a sweet crunch on top. You can also add a little extra cinnamon for a stronger flavor. This simple step makes your cake shine. For the full recipe, check the complete guide! {{image_4}} You can easily make this cake gluten-free. Use a gluten-free flour blend instead of all-purpose flour. It works well in most recipes. Just make sure to pick a blend that has xanthan gum. This helps your cake hold together. Follow the same steps in the Full Recipe. The taste will be just as good. For a fun twist, add chocolate chips or nuts to the batter. I love using semi-sweet chocolate chips. They add a sweet touch. If you prefer nuts, walnuts or pecans work great. Add about one cup to the batter before baking. This makes the cake richer and gives it a nice crunch. You can change the spices for new flavors. Try adding cardamom or allspice for a different taste. You could also use pumpkin pie spice if you want a quick option. These spices bring out the pumpkin flavor even more. Remember, small changes can make a big difference in your cake. To keep your Pumpkin Snickerdoodle Snack Cake fresh, store it in an airtight container. Make sure it cools completely before sealing it. This helps prevent sogginess. You can keep it at room temperature for up to three days. If you want to keep it longer, refrigerate it. It can last up to a week in the fridge. Just remember to cover it well! Freezing is a great option for this cake. First, let it cool completely. Then, cut the cake into individual squares. Wrap each piece tightly in plastic wrap. For extra protection, place the wrapped pieces in a freezer bag. This method helps avoid freezer burn. You can freeze the cake for up to three months. When you're ready to eat, simply thaw it in the fridge overnight. To enjoy the cake warm, you can reheat it easily. Preheat your oven to 350°F (175°C). Place the pieces on a baking sheet. Heat them for about 10–15 minutes, or until warm. You can also use a microwave. Heat one piece at a time for 15–20 seconds. Be careful not to overheat it, or it may dry out. Enjoy your delicious cake just like it was fresh! Yes, you can use canned pumpkin. It saves time and works well. Just make sure you choose pure pumpkin puree, not pumpkin pie filling. This helps keep your flavors balanced. Canned pumpkin gives you consistent results, which is great for every cook. The cake lasts about three days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, you can refrigerate it. In the fridge, it will stay good for about a week. Just remember to let it warm up a bit before serving. You can make this recipe vegan! Replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use this mix in place of the eggs. Also, ensure that the sugar you use is vegan-friendly. Enjoy your vegan treat! For the full recipe, check out the details above. You now have all you need to bake a delicious pumpkin snickerdoodle snack cake. We covered the key ingredients, tips for perfect mixing, and how to avoid common mistakes. You can even customize your cake with fun variations. Remember to store leftovers properly and enjoy them later. Baking is fun and rewarding. I hope you feel ready to start your own baking adventure!

Pumpkin Snickerdoodle Snack Cake

Indulge in the flavors of fall with this delightful Pumpkin Snickerdoodle Snack Cake recipe! This moist and flavorful cake combines pumpkin puree and warm spices, topped with a sweet cinnamon sugar finish. Perfect for cozy gatherings or a simple dessert at home, it’s easy to make in just 45 minutes. Click through to explore the full recipe and enjoy this scrumptious treat that will warm your heart and satisfy your sweet tooth!
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Ingredients
  

1 cup pumpkin puree

3/4 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 tablespoon cinnamon sugar (for topping: whisk together 1 tablespoon sugar with 1 teaspoon cinnamon)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper to make removing the cake easier post-baking.

    In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Use a whisk or electric mixer to blend the mixture until it becomes smooth and homogenous.

      Crack the eggs into the bowl and add the vanilla extract. Mix again until all ingredients are well incorporated.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This will ensure that the leavening agents and spices are evenly distributed throughout the flour.

          Gradually add the dry mixture into the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Take care not to overmix—the batter should be slightly lumpy.

            Pour the batter into your prepared baking pan. Use the spatula to spread the batter evenly across the pan.

              Sprinkle the top of the unbaked batter generously with the cinnamon sugar mixture, ensuring it covers the surface evenly.

                Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating that it is fully baked.

                  Allow the cake to cool in the pan for about 10 minutes. Once slightly cooled, gently transfer it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12

                      - Presentation Tips: Once cooled, slice the cake into even squares. Serve on a rustic wooden board for a charming display. For an elegant touch, dust each slice with additional cinnamon sugar and consider garnishing with a sprinkle of chopped pecans or walnuts for added crunch and flavor. This delicious cake pairs beautifully with a cup of tea or coffee—a perfect cozy treat!