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

    Snickerdoodle Pumpkin Cake

    Published: Oct 24, 2015 · Modified: Oct 22, 2022 by Anna 13 Comments · This post may contain affiliate links.

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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 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 6 people
    Calories 666 kcal

    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

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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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