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You are here: Crunchy Creamy Sweet / Dessert / Cake / Snickerdoodle Pumpkin Cake

Snickerdoodle Pumpkin Cake

Published: Oct 24, 2015 · Modified: Jun 27, 2024 by Anna 13 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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Snickerdoodle Pumpkin Cake - soft and moist pumpkin cake with snickerdoodle topping: cinnamon sugar! The addition of nuts makes it even better!

 

Snickerdoodle Pumpkin Cake on plate.

If you are obsessed with pumpkin desserts and can't get enough - I have another one for you! Because we all need more pumpkin cake in our lives, right? 🙂

Enter Snickerdoodle Pumpkin Cake.

It's my favorite cake but topped with a snickerdoodle coating: cinnamon sugar! I go through phases with cinnamon sugar when I want to put it on everything. Muffins, toasts, oatmeal, coffee, whatever I can get my hands on.

snickerdoodle pumpkin cake

There are also walnuts! Chopped walnuts sprinkled over the cinnamon sugar topping. So good! You can use pecans or a mix. Whatever you have on hand. Or completely skip them if your diet requires it. The cake is the star here and I think you guys will love it! This dessert is perfect for a weekend afternoon or a get-together with friends. It's great enjoyed with a cup of tea or coffee (or wine!!) while chatting about a trip to pumpkin patch with kids, or simply catching up. I served it for our last Sunday Morning for 2 time (you can follow our series on INSTAGRAM!) and it was a fantastic morning treat.

 

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Snickerdoodle Pumpkin Cake on plate.

Snickerdoodle Pumpkin Cake

Author: Anna
Snickerdoodle Pumpkin Cake - soft and moist pumpkin cake with snickerdoodle topping: cinnamon sugar! The addition of nuts makes it even better!
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 6 people
Calories 666 kcal
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Ingredients
 
 

!for the cake:

  • 2.25 c all-purpose flour
  • 1.25 teaspoon powder
  • 1 teaspoon baking soda
  • ½ cup packed brown sugar
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2.5 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree (not pie filling)
  • 2 large eggs
  • ½ cup vegetable or canola oil
  • ¾ cup buttermilk

!for the topping:

  • ½ cup granulated sugar
  • 4 teaspoons ground cinnamon
  • 1 and ¼ cup chopped walnuts or pecans

Instructions
 

!to make the topping:

  • In a small bowl, mix together sugar and cinnamon. Set aside.

!to make the cake:

  • Preheat the oven to 350 degrees F.
  • Grease and flour a 13" x 9" baking pan. Set aside.
  • In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, brown sugar, granulated sugar, salt and pumpkin spice.
  • In another bowl, whisk together pumpkin puree, eggs, vanilla, oil and buttermilk.
  • Add the wet ingredients to the dry ingredients and whisk together until smooth. Whisk for about a minute (I use a whisk but you can use a hand-held mixer).
  • Pour the batter into prepared pan. Tap the pan against your counter to release any air bubbles.
  • Sprinkle the cinnamon sugar all over the surface of the cake batter. Sprinkle with nuts.
  • Bake the cake for 32 to 35 minutes OR until a toothpick inserted in few places near the center comes out clean.
  • Cool to room temperature and slice.

Nutrition

Calories: 666kcal | Carbohydrates: 110g | Protein: 8g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 441mg | Potassium: 233mg | Fiber: 3g | Sugar: 71g | Vitamin A: 6495IU | Vitamin C: 1.9mg | Calcium: 103mg | Iron: 3.4mg
Tried this recipe?Leave a comment with rating below!

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet or #crunchycreamysweet so I can check it out!

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Reader Interactions

Comments

    5 from 8 votes

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    Recipe Rating




  1. Sasha Valene says

    April 03, 2016 at 12:48 pm

    5 stars
    Thanks for the recipe! I used it as a base to make a pumpkin banana cake. I substituted two mashed bananas for the eggs and instead of buttermilk I used the same amount of almond milk with apple cider vinegar, flax and chia. I used only one cup of sugar (dark brown) and a combination of whole wheat, spelt and almond flour. I used a bit more baking powder due to omission of the eggs and added a touch of orange zest for a bright zing.

    Reply
    • Anna@CrunchyCreamySweet says

      April 04, 2016 at 10:57 am

      Hi Sasha! Thank you for trying the recipe and sharing your substitutions! It's super helpful!

      Reply
  2. Cathy Trochelman says

    November 02, 2015 at 11:17 pm

    5 stars
    This cake looks delicious! I love the snickerdoodle twist and would LOVE it with a cup of coffee. (For breakfast??) 🙂

    Reply
  3. Kristyn says

    October 31, 2015 at 2:31 pm

    5 stars
    This looks like an absolutely perfect fall cake! Thanks for sharing! 🙂

    Reply
  4. Andi says

    October 30, 2015 at 11:51 am

    5 stars
    YES I'm obsessed with pumpkin desserts, and I'm going to add this to my must-make list. Looks delicious!

    Reply
  5. Julia says

    October 29, 2015 at 8:00 pm

    5 stars
    Snickerdoodles are my favorite and I love the idea of pairing that flavor with pumpkin!

    Reply
  6. Patricia @ Grab a Plate says

    October 29, 2015 at 7:00 pm

    5 stars
    Set me up with some coffee and this cake, and I'll be a happy camper! Love the cake, and especially love the topping (yum - snickerdoodles)! Nice!

    Reply
  7. Stephanie says

    October 29, 2015 at 3:04 pm

    5 stars
    Snickerdoodle is the best flavor!! This cake looks amazing!

    Reply
  8. Amy Stafford says

    October 29, 2015 at 2:19 pm

    5 stars
    I can almost taste all that awesome cinnamon flavor.

    Reply
  9. Cakespy says

    October 28, 2015 at 8:05 am

    Snickerdoodle + pumpkin = brilliant mash-up of a cake. I applaud you!

    Reply
  10. Jennie says

    October 28, 2015 at 6:37 am

    Snickerdoodle all the things! Love this gorgeous fall cake. Pinned.

    Reply
  11. Shelby says

    October 27, 2015 at 7:14 pm

    This cake sounds amazing! Cinnamon sugar is one of the best combinations out there- it is good on everything!

    Reply
  12. Senika says

    October 26, 2015 at 3:50 pm

    There's never enough pumpkin cake!!! This one looks gorgeous and delicious!

    Reply

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