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:

1 teaspoon baking powder

1 teaspoon baking soda

1 cup cinnamon chips

1 teaspoon cinnamon

1 large egg

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 cup granulated sugar

1/2 teaspoon ground cinnamon

1 cup pumpkin puree

1/2 teaspoon salt

1/2 cup vegetable shortening

Equipment:

sauce pan

oven

frying pan

bowl

spatula

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:

Quickview
233k Calories
2g Protein
7g Total Fat
43g Carbs
1% Health Score
Limit These
Calories
233k
12%

Fat
7g
12%

  Saturated Fat
1g
12%

Carbohydrates
43g
15%

  Sugar
20g
23%

Cholesterol
12mg
4%

Sodium
158mg
7%

Get Enough Of These
Protein
2g
5%

Manganese
2mg
145%

Vitamin A
2607IU
52%

Fiber
9g
37%

Calcium
179mg
18%

Iron
2mg
12%

Vitamin K
11µg
11%

Selenium
5µg
8%

Vitamin B1
0.11mg
7%

Folate
27µg
7%

Vitamin E
1mg
7%

Vitamin B2
0.1mg
6%

Phosphorus
54mg
5%

Vitamin B3
1mg
5%

Copper
0.09mg
5%

Potassium
147mg
4%

Magnesium
16mg
4%

Zinc
0.45mg
3%

Vitamin B5
0.27mg
3%

Vitamin B6
0.05mg
2%

Vitamin C
1mg
2%

covered percent of daily need
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