Description
A soft and flavorful pumpkin snickerdoodle cake with a cinnamon sugar topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla.
- Gradually add dry ingredients to the wet mixture and mix until smooth.
- Pour the batter into a greased cake pan.
- Sprinkle cinnamon sugar on top of the batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in an airtight container.
- This cake can be topped with cream cheese frosting if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin snickerdoodle cake, pumpkin cake, dessert recipe, fall dessert