Pumpkin Snickerdoodle Cake Recipe with Cinnamon Sugar Swirl

Name: Pumpkin Snickerdoodle Cake Recipe with Cinnamon Sugar Swirl and Soft, Snackable Texture
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: ½ cup packed light brown sugar; ⅓ cup all-purpose flour; 1 tablespoon ground cinnamon; ¼ cup unsalted butter, melted; 1 ¼ cups granulated sugar; 1 cup packed light brown sugar; 5 large eggs, room temperature (or ¼ cup aquafaba for vegan version); 1 cup vegetable oil (or applesauce as oil substitute); 2 teaspoons pure vanilla extract; 2 cups canned pumpkin puree; 3 cups all-purpose flour (or gluten-free flour); 2 tablespoons baking powder; ½ teaspoon baking soda (use with aquafaba); ½ teaspoon pumpkin pie spice; 1 teaspoon salt; 2 cups unsalted butter, room temperature; ¾ cup packed light brown sugar; 1 tablespoon ground cinnamon; 6 cups powdered sugar, sifted; ¼ cup heavy whipping cream; 1 teaspoon pure vanilla extract; Pinch of salt; 1 cup white chocolate chips; ⅓ cup heavy whipping cream; 3 tablespoons sugar; 1 ½ teaspoons cinnamon; ½ teaspoon pumpkin pie spice

Jump to Recipe·Print Recipe

Benefits and Advantages of pumpkin snickerdoodle cake

The pumpkin snickerdoodle cake is a delightful treat that stands out for its ease of preparation and wholesome ingredients. This recipe combines the warm, spicy flavors of traditional snickerdoodle with the natural sweetness and nutrition of pumpkin, resulting in a cake that is both delicious and nourishing.

Pumpkin is rich in vitamins A and C, fiber, and antioxidants, which contribute to its health benefits, including supporting digestion and boosting immunity. The cake’s simple preparation process makes it accessible for both beginners and experienced bakers, allowing anyone to enjoy a flavorful dessert without complicated steps.

This pumpkin-infused twist on a classic snickerdoodle cake also offers versatility, as it can be customized to suit various dietary preferences and restrictions. Its moist texture and aromatic spices make it perfect for festive occasions or everyday indulgence, providing a comforting and satisfying experience that sets it apart from traditional cakes.

“The pumpkin snickerdoodle cake brings together cozy autumnal spices and rich pumpkin flavor in a soft, inviting dessert perfect for any occasion.”

Essential Ingredients for pumpkin snickerdoodle cake

This pumpkin snickerdoodle cake recipe requires the following ingredients, carefully selected to create the perfect balance of flavor, texture, and moisture:

½ cup packed light brown sugar (for cinnamon swirl)
⅓ cup all-purpose flour (for cinnamon swirl; gluten-free flour can be a substitute)
1 tablespoon ground cinnamon (for cinnamon swirl and buttercream)
¼ cup unsalted butter, melted (for cinnamon swirl)
1 ¼ cups granulated sugar
1 cup packed light brown sugar
5 large eggs, room temperature (or ¼ cup aquafaba for vegan version)
1 cup vegetable oil (or applesauce as oil substitute for vegan option)
2 teaspoons pure vanilla extract
2 cups canned pumpkin puree (not pumpkin pie filling)
3 cups all-purpose flour (or gluten-free flour for a gluten-free version)
2 tablespoons baking powder
½ teaspoon baking soda (especially if aquafaba is used)
½ teaspoon pumpkin pie spice, or combination of 3 teaspoons cinnamon, 1 ½ teaspoons ground ginger, 1 teaspoon nutmeg, ¼ teaspoon cardamom
1 teaspoon salt (adjust if aquafaba is salted)
2 cups unsalted butter, room temperature (for snickerdoodle buttercream)
¾ cup packed light brown sugar (for buttercream)
6 cups powdered sugar, sifted (for buttercream)
¼ cup heavy whipping cream (for buttercream and white chocolate drip)
1 teaspoon pure vanilla extract (for buttercream)
Pinch of salt (for buttercream)
1 cup white chocolate chips (for white chocolate drip)
Optional Topping for snack cake: 3 tablespoons sugar, 1 ½ teaspoons cinnamon, ½ teaspoon pumpkin pie spice

The pumpkin puree adds natural sweetness and rich moisture, while spices like cinnamon and nutmeg provide the classic snickerdoodle aroma and taste. The brown sugar cinnamon swirl and buttercream give the cake its signature snickerdoodle flavor and light texture.

Dietary Substitutions to Customize Your pumpkin snickerdoodle cake

To adapt the pumpkin snickerdoodle cake to various dietary needs or ingredient preferences, consider these substitutions:

Gluten-Free: Replace all-purpose flour with gluten-free flour blends that include binders such as xanthan gum to preserve crumb structure.
Vegan: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or aquafaba (¼ cup replaces one egg). Use plant-based butter or coconut oil instead of dairy butter, and applesauce instead of oil if desired.
Sugar Alternatives: Replace granulated and brown sugars with natural sweeteners like stevia, erythritol, or maple syrup. Adjust liquid ingredients if using syrup to maintain batter consistency.
Low-Calorie Variations: Utilize unsweetened pumpkin puree and sugar substitutes to reduce calories while maintaining flavor.
Dairy-Free: Use non-dairy milk such as almond, soy, or oat milk instead of dairy cream when making the buttercream or frosting.

These substitutions keep the cake moist and flavorful while catering to various dietary restrictions, making it possible for everyone to enjoy this seasonal favorite.

How to Prepare the Perfect pumpkin snickerdoodle cake: Step-by-Step Guide

Step 1: Preheat and Prepare Pans

Preheat your oven to 325°F (163°C) for layered cakes or 350°F (177°C) for snack or vegan cakes. Prepare your cake pans accordingly: four 6-inch or three 8-inch pans for layers, or an 8×8 or 6×10 pan for a snack cake. Line pans with parchment paper or spray with baking spray to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, sift or whisk together all-purpose flour (or gluten-free substitute), baking powder, baking soda (if using), pumpkin pie spice (or combination of cinnamon, ginger, nutmeg, cardamom), and salt to ensure even flavor distribution.

Step 3: Prepare Wet Mixture

Using a stand mixer, cream the granulated sugar, light brown sugar, and eggs (or aquafaba) on medium speed for about 4 minutes until fluffy. Add vegetable oil (or applesauce) and vanilla extract; mix for 30 seconds. Then, add pumpkin puree and mix an additional 30 seconds, ensuring smooth incorporation.

Step 4: Combine Batter

Gradually add the dry ingredients to the wet mixture on low speed and mix until just fully combined. Avoid overmixing to maintain a tender texture.

Step 5: Prepare Cinnamon Swirl

In a small bowl, combine packed brown sugar, flour, cinnamon, and melted butter. Immediately drop spoonfuls of this mixture on top of the batter in the prepared pans. Use a knife or toothpick to gently swirl the cinnamon mixture into the batter, creating a snickerdoodle flavor swirl.

Step 6: Optional Snack Cake Topping

If making a snack cake, mix together sugar, cinnamon, and pumpkin pie spice, then sprinkle evenly over the batter for an extra spiced crust.

Step 7: Bake

Bake layered cakes for 30-35 minutes or snack/vegan cakes for 25-35 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.

Step 8: Cool

Allow cakes to cool in pans for 10-20 minutes. Then transfer to wire racks to cool completely before frosting and assembly.

Step 9: Prepare Snickerdoodle Buttercream

Beat unsalted butter on medium-high speed for 3 minutes until creamy. Add brown sugar and cinnamon; mix for 1 minute. Gradually add sifted powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on low then medium-high until smooth and fluffy. Manually beat with a spatula to remove air bubbles and enhance creaminess.

Step 10: Make White Chocolate Drip

Heat heavy cream for 60 seconds in the microwave, pour over white chocolate chips, cover, and let sit for 5 minutes. Stir gently until smooth. Cool slightly before dripping on the chilled cake.

Step 11: Assemble the Cake

Level cake layers if necessary. Place the first layer on a serving board with a small dollop of buttercream to secure. Spread about one cup of buttercream evenly over the layer, then drizzle white chocolate ganache. Repeat with remaining layers. Apply a thin crumb coat on the outside, freeze for 10-15 minutes, then frost the entire cake. Finish with the final ganache drip. Serve at room temperature.

“Following each step ensures a moist, flavorful pumpkin snickerdoodle cake that captures the cozy flavors of fall in every bite.”

Step	Action	Notes
1	Preheat oven and prepare pans	325°F for layers, 350°F for snack or vegan cake
2	Mix dry ingredients	Flour, baking powder, baking soda, spices, salt
3	Cream sugars and eggs/aquafaba	Mix 4 minutes until fluffy
4	Add oil/applesauce and vanilla	Mix 30 seconds
5	Mix in pumpkin puree	Mix 30 seconds
6	Combine wet and dry ingredients	Mix on low until just combined
7	Prepare cinnamon swirl and swirl in batter	Brown sugar, flour, cinnamon, melted butter
8	Optional snack cake topping	Sugar, cinnamon, pumpkin pie spice
9	Bake	30-35 min layers, 25-35 min snack cake
10	Cool cake	Cool in pans and then on racks
11	Prepare buttercream	Butter, brown sugar, cinnamon, powdered sugar, cream
12	Make white chocolate drip	White chocolate chips and heated cream
13	Assemble cake layers	Frost layers, apply crumb coat, decorate

For a complementary treat, check out Pumpkin Streusel Cheesecake that pairs perfectly with the warm spices of this cake.

Advanced Tips and Variations

For the best results with your pumpkin snickerdoodle cake, consider these useful tips and variations to enhance both flavor and texture. To intensify the cinnamon flavor, try blending cinnamon directly into the sugar before creaming it with butter. For added moisture and richness, incorporate a tablespoon of sour cream or Greek yogurt, or their non-dairy alternatives, into the batter. Adding chopped nuts such as walnuts or pecans can provide a pleasant crunch and boost nutrition.

Experimenting with spices like ginger or cardamom can give your cake unique flavor twists that complement the warm, cozy snickerdoodle profile. For decorative effect, create cinnamon sugar swirls by folding a cinnamon-sugar mixture gently into the batter before baking. Top the cake with cream cheese frosting or a drizzle of maple glaze for a festive touch.

Gluten-free bakers can substitute all-purpose flour with almond flour and gluten-free oats to achieve a different texture. For a healthier twist, slightly reduce sugar and add flaxseed meal for extra fiber. These subtle adjustments maintain the signature essence of pumpkin snickerdoodle cake while allowing you to customize it according to taste and dietary needs.

How to Store pumpkin snickerdoodle cake: Best Practices

To keep your pumpkin snickerdoodle cake fresh and flavorful, proper storage is key. For short-term storage, cover the cake tightly in an airtight container or wrap it well with plastic wrap at room temperature. This will preserve moisture and keep the cake fresh for up to two days.

For longer freshness, refrigerate the cake in a sealed container where it can last up to one week without drying out. When freezing, wrap the cake first with plastic wrap and then with aluminum foil to protect it from freezer burn. Frozen cake can be stored for up to three months.

When ready to eat, thaw the frozen cake overnight in the refrigerator or for a few hours at room temperature. Reheat slices gently in the microwave for 10-15 seconds to regain softness without drying out. Following these storage steps will help maintain the delicious texture and flavor of your pumpkin snickerdoodle cake.

Nutritional Value of pumpkin snickerdoodle cake

Each serving of pumpkin snickerdoodle cake offers a balanced nutritional profile. A typical slice contains about 250 to 300 calories, with fat content between 10 to 15 grams depending on whether butter or vegan substitutes are used. The cake provides 3 to 4 grams of protein, largely contributed by eggs or flax eggs, supplying essential amino acids.

Carbohydrates number around 35 to 40 grams per slice, including dietary fiber sourced from pumpkin puree and flour, which aids digestion. Pumpkin significantly enhances vitamin A content, supplying antioxidants that protect cells from damage. The cake also contains moderate amounts of vitamin C, potassium, and iron. Sugar content usually ranges between 20 to 25 grams but can be managed by opting for sugar alternatives or reducing added sugars.

Overall, this pumpkin snickerdoodle cake offers comforting indulgence along with a fair nutritional balance, making it a good choice for seasonal celebrations.

FAQs: Frequently Asked Questions About pumpkin snickerdoodle cake

Can I bake the pumpkin snickerdoodle cake as a sheet cake instead of layers?

Yes, you can bake this pumpkin snickerdoodle cake as a sheet cake. Use a 9 by 13-inch pan, and bake it for about 40 to 45 minutes. Keep an eye on it starting around 35 minutes by doing the toothpick test—insert a toothpick in the center, and if it comes out clean or with a few moist crumbs, the cake is done.

Is it possible to make pumpkin snickerdoodle cupcakes from this recipe?

Absolutely, the batter can be used to make cupcakes. Fill cupcake liners about two-thirds full and bake for 23 to 27 minutes at the recommended temperature. Start checking at 23 minutes, as baking time may vary based on your oven. The cupcakes should be golden and spring back lightly when touched.

How far in advance can I prepare the components for the pumpkin snickerdoodle cake?

You can prepare the cake layers, frosting, and any toppings a day ahead of serving. Store the cake layers well-wrapped in plastic wrap at room temperature if consuming within 24 hours, or refrigerate for longer storage. Assemble and decorate the cake on the day you plan to serve to keep it fresh and visually appealing.

Can I replace the oil in the pumpkin snickerdoodle cake with a healthier alternative?

You can try substituting oil with applesauce to reduce fat content, but this may affect the cake’s texture, making it denser and less fluffy. Since this substitution is not extensively tested with this recipe, it’s best to maintain the oil amount called for if you want the classic soft and moist consistency.

What is aquafaba, and can it be used in this pumpkin snickerdoodle cake recipe?

Aquafaba is the liquid from canned chickpeas or other beans, often used as an egg substitute in vegan baking. Though this recipe does not require aquafaba, you could experiment by replacing eggs with aquafaba if you’re looking for an egg-free version. Use about three tablespoons of aquafaba to replace one egg, but note that texture and rise might vary.

Pumpkin Snickerdoodle Cake Recipe with Cinnamon Sugar Swirl and Soft, Snackable Texture