Description
A delightful fusion of snickerdoodle flavors and pumpkin, perfect for cozy gatherings and autumn indulgence.
Ingredients
- 1 cup canned pumpkin
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup sugar (for topping)
- 1 teaspoon cinnamon (for topping)
- 1/4 cup butter, melted (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Mix the canned pumpkin, sugar, and vegetable oil until blended well.
- Add the eggs and continue to mix until smooth.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour the batter into the prepared pan, spreading evenly.
- Combine 1/4 cup sugar and 1 teaspoon cinnamon for the topping in a small bowl.
- Drizzle the melted butter over the cake batter, then sprinkle the cinnamon sugar mixture on top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
Notes
Serve with vanilla ice cream or whipped cream for a delightful treat. Store in an airtight container for up to three days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American