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

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

Description

🎃 This Pumpkin Snickerdoodle Cake offers cozy autumn flavors with its unique cinnamon sugar swirl and a moist, snackable texture. Perfect for fall gatherings!
🍰 Indulge in this delightful dessert that combines the warmth of pumpkin spice with a creamy, brown sugar cinnamon buttercream for a truly special treat.

Ingredients

Scale

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

Instructions

1. Preheat oven to 325°F for layered cake or 350°F for snack/vegan cake. Prepare pans with lining or spray.
2. In a bowl, mix flour, baking powder, baking soda, spices, and salt.
3. Cream sugars and eggs/aquafaba until fluffy. Add oil/applesauce and vanilla, mix. Add pumpkin puree and mix.
4. Gradually add dry ingredients to wet mixture on low speed.
5. For cinnamon swirl, mix brown sugar, flour, cinnamon, and butter. Swirl into cake batter.
6. For snack cake, mix topping ingredients and sprinkle over batter.
7. Bake layered cakes for 30-35 minutes; snack/vegan cakes for 25-35 minutes. Cool completely on racks.
8. Beat butter for buttercream until creamy. Add brown sugar, cinnamon, powdered sugar, cream, vanilla, and salt. Beat until smooth and fluffy.
9. Make ganache by heating cream, pouring over chocolate, letting sit, then stirring until smooth.
10. Assemble cake with layers of buttercream and ganache, crumb coat, chill, frost completely, and finish with ganache drip. Serve at room temperature.

Notes

🎂 Use room temperature ingredients to ensure smooth mixing and avoid lumpy batter.
🍫 Keep white chocolate ganache warm, but not hot, for a perfect drip consistency.
🧁 Adjust baking times for cupcakes or sheet cakes to save time.

Prep Time: 30 minutes
Cooling and chilling time: 1 hour
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 310mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 105mg

Keywords: Pumpkin, Snickerdoodle, Cake, Cinnamon