Spooky Halloween Pumpkin Snickerdoodle Cake for Bewitched Nights

Last Halloween, I found myself in the kitchen with my kids, laughing as we tried to recreate my favorite pumpkin snickerdoodle bars. From that moment, I realized how much I love making a pumpkin cake that’s both quick and family-friendly. This easy Halloween pumpkin snickerdoodle cake recipe is perfect for busy weeknights or special occasions, featuring fluffy pumpkin snickerdoodles and spiced pumpkin snickerdoodles that everyone will adore.

Why You’ll Love This Recipe

This Halloween pumpkin snickerdoodle cake recipe is perfect for anyone who loves the cozy flavors of fall. Whether you’re making a pumpkin cake for a family gathering or craving pumpkin snickerdoodle bars for a quick treat, this recipe delivers. The combination of spiced pumpkin snickerdoodles and fluffy pumpkin snickerdoodles ensures every bite is soft, moist, and full of cinnamon-sugar goodness. Inspired by pumpkin snickerdoodles Pioneer Woman-style and even sourdough pumpkin snickerdoodle cookies, it’s an easy Halloween pumpkin snickerdoodle cake or easy pumpkin pound cake that’s perfect for busy weeknights or festive occasions. Customizable, quick to prepare, and irresistibly flavorful, this snickerdoodle cake recipe makes baking approachable for beginners while delighting seasoned bakers. It’s a family-friendly dessert that brings the warmth of pumpkin and spice together, creating a show-stopping centerpiece or a simple treat to enjoy at home. With this easy Halloween pumpkin snickerdoodle cake, every bite feels like autumn in dessert form, making it the ultimate recipe for celebrating the season with minimal effort and maximum flavor.

Ingredients for This Recipe

This Halloween pumpkin snickerdoodle cake recipe combines warm, comforting spices with moist pumpkin to create a dessert that’s both festive and flavorful. Each ingredient has a purpose: all-purpose flour, baking powder, and baking soda give structure and rise, while pumpkin puree adds natural moisture and a subtle sweetness. Spices like cinnamon, nutmeg, ginger, and cloves create the signature spiced pumpkin snickerdoodles flavor. Butter and sugars provide richness and tenderness, and eggs and milk help make the cake fluffy. The optional cream cheese frosting adds a creamy finish, while a simple cinnamon-sugar topping enhances the snickerdoodle charm. Whether you’re making a pumpkin cake as pumpkin snickerdoodle bars, an easy pumpkin pound cake, or a full Halloween pumpkin snickerdoodle cake, these ingredients combine for a family-friendly, customizable dessert that’s perfect for fall celebrations or a cozy weeknight treat.

🛒 Ingredients (for one 9-inch round cake or 8×8-inch pan)

For the Cake:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree (canned or homemade)
½ cup whole milk

For the Cinnamon-Sugar Topping:
¼ cup granulated sugar
1 teaspoon ground cinnamon

For the Frosting (Optional):
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

How to Make This Recipe

Making a pumpkin cake has never been easier with this Halloween pumpkin snickerdoodle cake recipe. The steps are designed to give you moist, fluffy pumpkin snickerdoodles every time, whether you’re baking pumpkin snickerdoodle bars or an easy pumpkin pound cake. The combination of spiced pumpkin snickerdoodles and cinnamon-sugar topping adds that signature snickerdoodle flavor reminiscent of pumpkin snickerdoodles Pioneer Woman-style or even sourdough pumpkin snickerdoodle cookies. This snickerdoodle cake recipe is family-friendly, customizable, and perfect for festive occasions or simple weeknight desserts. Following these steps ensures your cake rises beautifully, stays soft, and delivers the cozy warmth of autumn in every bite.

🛒 Steps:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan or line an 8×8-inch pan with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

Beat in eggs one at a time, then add vanilla and pumpkin puree.

Gradually fold in the dry ingredients alternately with milk until smooth, taking care not to overmix.

Pour batter into prepared pan. Sprinkle cinnamon-sugar topping evenly over the batter.

Bake for 35–45 minutes for a round cake or 30–35 minutes for bars, until a toothpick inserted comes out clean.

Allow to cool completely before slicing into pumpkin snickerdoodle bars or frosting as an easy Halloween pumpkin snickerdoodle cake.

Optional: Frost with cream cheese frosting for a rich, spiced pumpkin snickerdoodles finish.

Expert Cooking Tips

To get the best results when making a pumpkin cake, understanding how each ingredient works can elevate your Halloween pumpkin snickerdoodle cake recipe. Butter and sugars create a tender crumb and help form fluffy pumpkin snickerdoodles, while eggs and milk provide structure and moisture. The pumpkin puree adds natural sweetness and keeps the cake soft, enhancing the flavor of spiced pumpkin snickerdoodles. Using the right combination of spices ensures your snickerdoodle cake recipe is aromatic and full of cozy fall flavors. Whether you’re baking pumpkin snickerdoodle bars, an easy pumpkin pound cake, or trying pumpkin snickerdoodles Pioneer Woman-style or sourdough pumpkin snickerdoodle cookies, these tips will make your easy Halloween pumpkin snickerdoodle cake perfect every time.

💡 Expert Tips:

Use room temperature butter and eggs for better mixing and fluffier pumpkin snickerdoodles.

Do not overmix the batter; fold dry ingredients gently for a soft, moist cake.

For pumpkin snickerdoodle bars, bake in an 8×8-inch pan to shorten baking time.

Enhance spiced pumpkin snickerdoodles with extra cinnamon, nutmeg, or cloves for deeper flavor.

Cool completely before frosting your easy Halloween pumpkin snickerdoodle cake to prevent melting.

For a unique twist, try sourdough pumpkin snickerdoodle cookies or pumpkin snickerdoodles Pioneer Woman-style for extra texture.

Sprinkle cinnamon sugar on top before baking for an extra snickerdoodle crunch.

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This Halloween pumpkin snickerdoodle cake recipe is a must-try for anyone who loves the warm flavors of fall. Whether you’re making a pumpkin cake as pumpkin snickerdoodle bars, an easy pumpkin pound cake, or a layered dessert, you’ll enjoy the cozy aroma of spiced pumpkin snickerdoodles and the soft, tender bite of fluffy pumpkin snickerdoodles. Inspired by pumpkin snickerdoodles Pioneer Woman-style and even sourdough pumpkin snickerdoodle cookies, this easy Halloween pumpkin snickerdoodle cake is perfect for family gatherings, festive celebrations, or simple weeknight treats. With minimal effort, you can create a delicious snickerdoodle cake recipe that’s both comforting and impressive, making every bite a delightful fall experience.

Halloween Pumpkin Snickerdoodle Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A moist and spiced pumpkin cake inspired by classic snickerdoodle cookies, perfect for Halloween celebrations. This cake combines pumpkin puree, warm cinnamon, nutmeg, and a cinnamon-sugar topping for a festive and flavorful treat. Serve it as a loaf, layered cake, or cut into bars for easy sharing.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 9-inch round cake or 8×8-inch pan):

For the Cake:

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon ground cloves

• ½ cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree (canned or homemade)

• ½ cup whole milk

For the Cinnamon-Sugar Topping:

• ¼ cup granulated sugar

• 1 teaspoon ground cinnamon

For the Frosting (Optional):

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

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Instructions

📝 Instructions:

Step 1: Preheat & Prep Pan
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan (or line an 8×8-inch pan with parchment paper).

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Step 3: Cream Butter & Sugar
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and pumpkin puree.

Step 4: Combine Wet & Dry
Gradually mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Do not overmix.

Step 5: Bake Cake
Pour batter into prepared pan. Mix cinnamon-sugar topping and sprinkle evenly over batter. Bake 35–45 minutes (round cake) or 30–35 minutes (bars), until a toothpick inserted in the center comes out clean. Cool completely.

Step 6: Frost & Decorate (Optional)
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. Frost cooled cake and decorate with Halloween sprinkles, candy pumpkins, or a light dusting of cinnamon sugar.

Notes

• Moisture Tip: Use full-fat pumpkin puree for a richer texture.
• Mini Version: Bake in muffin tins for individual snickerdoodle pumpkin cupcakes.
• Make Ahead: Cake can be baked a day in advance; frost and decorate before serving.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Halloween Cake
• Method: Baked
• Cuisine: American