Print

Pumpkin Snickerdoodle Snack Cake with Cream Cheese Swirl

Pumpkin Snickerdoodle Snack Cake - featured image
Print Recipe

This easy pumpkin snack cake features a tender, cinnamon-spiced crumb, a tangy cream cheese swirl, and a snickerdoodle-inspired cinnamon-sugar topping. It’s a comforting fall dessert that’s quick to make and perfect for sharing.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (canola or melted coconut oil)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon ground ginger (optional)
  • 1 teaspoon pure vanilla extract
  • 4 oz cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper for easy removal.
  2. In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
  3. In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Add dry ingredients to wet ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. In a medium bowl, beat softened cream cheese with 3 tablespoons sugar, 1 tablespoon flour, 1 teaspoon vanilla extract, and egg yolk until smooth and creamy.
  6. Pour pumpkin batter into prepared pan and smooth the top.
  7. Drop spoonfuls of cream cheese mixture over the surface and gently swirl with a butter knife or skewer in a figure-eight motion.
  8. Mix 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake.
  9. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  10. Cool cake in pan on a wire rack for at least 30 minutes before slicing.
  11. Lift cake out using parchment and slice into squares. Serve warm or at room temperature.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute cream cheese with a plant-based alternative. Swirl cream cheese gently for best marbling. If cake browns too quickly, tent with foil. Cake can be baked ahead and freezes well. Add nuts or dried fruit for variation.

Nutrition

Keywords: pumpkin snack cake, snickerdoodle, cream cheese swirl, fall dessert, easy cake, cinnamon, autumn baking, potluck, brunch, kid-friendly

Find it online: https://tomyumy.com/pumpkin-snickerdoodle-snack-cake-recipe-easy-cream-cheese-swirl-dessert/