Pumpkin Snickerdoodle Snack Cake

If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Pumpkin Snickerdoodle Snack Cake might be a recipe you should try. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 194 calories. This recipe serves 15 and costs 23 cents per serving. 22 people have made this recipe and would make it again. This recipe from Food Fanatic requires salt, flour, ground cinnamon, and granulated sugar. From preparation to the plate, this recipe takes around 35 minutes. With a spoonacular score of 23%, this dish is rather bad. Try Snickerdoodle Pumpkin Cake, Pumpkin Snickerdoodle Cake Bars, and pumpkin snickerdoodle mug cake for similar recipes.

Servings: 15

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375F. Spray a 10x15 jellyroll pan with no stick cooking spray and set aside.In a small saucepan over medium heat, heat pumpkin over medium heat until hot. Stir in baking soda and remove from heat. Let cool to warm.In the bowl of your mixer, beat shortening and sugar on medium speed until fluffy, about a minute. Beat in egg until combined. Mix in pumpkin mixture, scraping the sides of the bowl as needed.In a medium bowl, stir together flour, baking powder, cinnamon and salt. Mix into batter until just combined.Stir batter from the bottom with a spatula to make sure all ingredients are mixed in.Mix together sugar and cinnamon and sprinkle the top of the cake evenly. Sprinkle with cinnamon chips, pressing gently into the batter.Spread batter into prepared pan and bake for 12-15 minutes, until top springs back when lightly touched in the center.Let cool for 30 minutes, then sprinkle top with powdered sugar.

 

Step by step:

1. Preheat oven to 375F. Spray a 10x15 jellyroll pan with no stick cooking spray and set aside.In a small saucepan over medium heat, heat pumpkin over medium heat until hot. Stir in baking soda and remove from heat.

2. Let cool to warm.In the bowl of your mixer, beat shortening and sugar on medium speed until fluffy, about a minute. Beat in egg until combined.

3. Mix in pumpkin mixture, scraping the sides of the bowl as needed.In a medium bowl, stir together flour, baking powder, cinnamon and salt.

4. Mix into batter until just combined.Stir batter from the bottom with a spatula to make sure all ingredients are mixed in.

5. Mix together sugar and cinnamon and sprinkle the top of the cake evenly. Sprinkle with cinnamon chips, pressing gently into the batter.

6. Spread batter into prepared pan and bake for 12-15 minutes, until top springs back when lightly touched in the center.

7. Let cool for 30 minutes, then sprinkle top with powdered sugar.

Nutrition Information:

covered percent of daily need