Pumpkin Snickerdoodle Cake

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Yep, it’s Monday. Another reveal day for the Secret Recipe Club. Thanks to Amanda for putting together such an awesome idea. Each month you get assigned a blog and you pick a recipe, make it, and share. Like a   Secret Santa! Only better, cause you’re not stuck with some goofy socks or a tie, you CHOOSE the recipe you want to make!

This month I was assigned Heather’s blog, Hezzi-D’s Books and Cooks. Naturally, I searched out a pumpkin recipe. Duh. Heather has a bunch of recipes I’d like to try, but when I came across her recipe for a  pumpkin snickerdoodle cake, I knew immediately this was the one!

And I’m so glad I found it. My only change was I like frosting. I LOVE frosting. So instead of drizzling the top of the cake with white chocolate like Heather suggested, I made a white chocolate buttercream frosting. To. Die. For. This recipe makes giant bars, next time I might play around with baking it in a jelly roll pan, or two 13×9 pans. Just an idea.

Anyways, enjoy!

Pumpkin Snickerdoodle Cake Recipe:

Cook Time 45 minutes


for the snickerdoodle layer:

  • 3 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup applesauce
  • 2 eggs
  • 1 tsp vanilla

for the pumpkin layer:

  • 1 cup flour
  • 3/4 cup sugar
  • 5 Tbsp butter, softened
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 egg
  • 15 oz can pumpkin puree (about 1 1/2 cup)
  • 1/4 cup sugar
  • 2 tsp cinnamon

for the frosting:

  • 1 cup butter, softened
  • 12 oz white chocolate, melted
  • 2 cup powdered sugar
  • 1 tsp vanilla


  1. Grease 13x9 pan with butter. In large bowl beat 1/2 cup butter, applesauce, 2 eggs and vanilla. Add in the dry ingredients for the snickerdoodle layer. Mix until well blended and spread evenly in bottom of 13x9 pan.
  2. For next layer, mix butter and 3/4 cup sugar. Add in pumpkin, flour, baking powder, baking soda, salt and pumpkin pie spice. Mix until well blended and spread over the snickerdoodle layer.
  3. In small bowl mix 1/4 cup sugar with 2 tsp cinnamon. Sprinkle over top of pumpkin layer.
  4. Bake in a 350 degree oven for 40-45 minutes, until toothpick comes out clean. Cool completely.
  5. For frosting, beat butter with melted white chocolate, powdered sugar and vanilla until smooth. Spread over cooled cake. Cut and enjoy!


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33 comments on “Pumpkin Snickerdoodle Cake”

  1. I bet this is fantastic! I’d actually like to try some with my morning coffee right about now 🙂

  2. Thanks Becca! It goes well with pumpkin spiced coffee…just sayin 🙂

  3. Oooh, everything is better with buttercream on top! ESPECIALLY white chocolate buttercream! I want a piece right now!

  4. Looks super delish Aimee!! 🙂

  5. Now why doesn’t it surprise me that you choose a pumpkin recipe:-) This sounds absolutely delish and I love the addition of frosting…all cake is better with frosting!

  6. @ Ali- thanks 🙂
    @ Amanda- I agree, white chocolate buttercream is amazing
    @ Jocelyn- not surprising at all….

  7. Adding this to my Pumpkin pinboard as another recipe to try! 🙂

  8. Looks incredibly moist! I love white chocolate buttercream too and can only guess that it was the perfect topping for this treat. 🙂

  9. This looks so tasty! Wish I had a giant piece to go with my coffee with now!

  10. This looks great! I love finding new and inventive ways to use pumpkin since it’s so prevalent this time of year. Yum!

  11. I’m a frosting fan too – nice improvisation! Great SRC pick!!


  12. Yum! My 8yr old son’s favorite things are snickerdoodles and pumpkin pie. This sounds fabulous!

  13. I love frosting too, great job. Looks fantastic. Nice blog too.

  14. Love the frosting you added to this one! I’m printing this off so I can try it, too!

  15. Oh my heck!!! I’m speechless. And I want this right now!!!

  16. Pumpkin and Snickerdoodle what a great combination! Thanks for sharing and it is fun cooking with you in the SRC!
    Miz Helen
    Southwest Corn and Potato Soup

  17. What a great recipe…ciao, Flavia

  18. recently made a plain snickerdoodle cake that was amazing… pumpkin added to it would be phenomenal!

  19. I’m so glad you like it! I love the addition of frosting:-) I’m making this for my students at school next week and I’m sure they’ll appreciate the addition of the frosting.

  20. Pumpkin all over blog land, this cake looks wonderful. I just made pumpkin snickerdoole cookies, not posted yet and they are gone. I would like to try this….thanks andi

  21. I love anything pumpkin!

    I am in Group C so be sure to check out my blog when it’s my turn!

  22. snickerdoodle anything is the BOM… love it

    Thanks for being a part of GROUP B: come by and see my frozen breakfast burritos from today’s SRC Post.


  23. I’ve had my eye on this recipe for a while. I love how it turned out for you. Thanks for the heads up on considering smaller bars.

  24. Looks delicious! I like frosting too, so glad you added more! I’d love it if you linked this to my party that is going on at Project Queen. http://www.projectqueen.org

    This is on my bake list!

  25. Two of my favorites in one recipe! Snicker doodles are my favorite cookie and well, I just love pumpkin! I think I’ll make this, this weekend!!!

  26. This picture jumped out at me from the link up. I should have guessed you were behind this genius combo. You just combined two of my favorite flavors. Insanity!!!!

  27. Cinnamon, pumpkin, buttercream…I think I am in love! What a great, decadent

  28. Another wonderful dessert! Looks absolutely amazing!

  29. Wonderful sounding and such perfect flavors for this time of year.

    If you haven’t already, I’d love for you to check out my group “A” SRC recipe this month: Levain Chocolate Chip Walnut Cookies.

    Cook Lisa Cook

  30. Yum! Looks great! Fun to participate in SRC with you!

  31. This looks delicious. Great recipe for this time of year. Yummy!

  32. Oh man, I’ve got this recipe bookmarked now. It sounds awesome!

  33. Awesome recipe! Made it last night for some friends and added the dollop of creme anglaise on the side. Thanks so much for sharing!

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