What is the best way to make pumpkin snickerdoodle bars?

Pumpkin snickerdoodle bars are a quick and easy way to enjoy the flavors of spiced pumpkin snickerdoodles. Use this Halloween pumpkin snickerdoodle cake recipe batter in an 8×8-inch pan for a softer, fudgier texture, and sprinkle cinnamon sugar on top for that classic snickerdoodle crunch.

Can I turn this snickerdoodle cake recipe into an easy pumpkin pound cake?

Yes, this snickerdoodle cake recipe adapts perfectly into an easy pumpkin pound cake. Use a loaf pan instead of a round cake pan, and extend baking time slightly. You’ll get fluffy pumpkin snickerdoodles in every slice.

How can I make my fluffy pumpkin snickerdoodles even more flavorful?

Adding a bit more cinnamon, nutmeg, or clove enhances the spiced pumpkin snickerdoodles flavor. You can also try pumpkin snickerdoodles Pioneer Woman-style or experiment with sourdough pumpkin snickerdoodle cookies for a tangy twist.

Is this Halloween pumpkin snickerdoodle cake recipe family-friendly?

Absolutely! This easy Halloween pumpkin snickerdoodle cake is perfect for making a pumpkin cake that kids and adults will love. Whether served as pumpkin snickerdoodle bars, an easy pumpkin pound cake, or layered slices, it’s a cozy, festive dessert that’s simple to prepare.

Halloween Pumpkin Snickerdoodle Cake Recipe

Name: Halloween Pumpkin Snickerdoodle Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8-10 servings
Cuisine: American
Ingredients: 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; ½ cup whole milk; ¼ cup granulated sugar (for topping); 1 teaspoon ground cinnamon (for topping); 8 oz cream cheese, softened (optional frosting); ½ cup unsalted butter, softened (optional frosting); 2 cups powdered sugar (optional frosting); 1 teaspoon vanilla extract (optional frosting)

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.

Ingredients

Scale

🛒 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

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