The Greatest Pumpkin Snickerdoodle Cake

Pumpkin Snickerdoodle Cake- Pumpkin cake layers with a cinnamon swirl, frosted with a brown sugar buttercream, finished with white chocolate ganache spread throughout the cake.

Hurray! Fall is FINALLY here! I am so excited, and I am also so very happy to share my new Pumpkin Snickerdoodle Cake. This cake has a few elements, so it's a great way to jump into your fall baking. Fall flavors don't get more iconic than pumpkin + cinnamon sugar, and this Cake brings them together in the dreamiest way. It's got all the cozy spice of a pumpkin cake, the classic swirl of a snickerdoodle, and the rich, creamy finish of brown sugar buttercream and white chocolate ganache. It's basically fall, layered.

The snickerdoodle frosting takes this cake to whole new level, and the combination of the cinnamon and brown sugar will make you want to lick the bowl clean.

Here are some of my other fall recipes that you will die over! 

• The Best Pumpkin Snickerdoodle Blondies
• Pumpkin Vanilla Chai Cake
• Pumpkin Biscoff Cake
• Best Caramel Snickerdoodle Cake Recipe
• Easy Snickerdoodle Caramel Cookies Recipe

Why this Pumpkin Snickerdoodle Cake?

• Pumpkin spice cake layers- The pumpkin spice layers of this cake are filled with cinnamon, ginger, nutmeg, and cardamom. 
• Layered cake- This cake can be layered in four 6-inch cake pans or three 8-inch cake pans. 
• Brown sugar buttercream- This delicious buttercream is made with brown sugar and ground cinnamon. 
• Easy to make- This cake is so easy to make. It can be made by any level of baker! 
• Perfect fall recipe- If you are searching for a great fall recipe, look no more! This is it! 

Ingredients you will need

Here are some ingredients that you will need for this Pumpkin Snickerdoodle Cake that you may not have on hand. For a complete list of ingredients, check out the recipe card below. 

• Canned pumpkin puree- Make sure you get the canned puree, not the canned pumpkin pie filling. 
• Unsalted butter-  You will need butter for the cinnamon swirl as well as for the buttercream. As always, I used unsalted butter.
• Ground spices-  You will need cardamom, cinnamon, ginger, nutmeg, and pumpkin pie spice. 
• Light brown sugar-  I like light brown sugar, but feel free to use dark brown, if that is what you have on hand. 
• Eggs- I use large or extra large eggs. They need to be at room temperature, so pull them out a few hours before you start baking. 
• Heavy whipping cream- You will use this in the buttercream to make it creamy and smooth.
• Powdered sugar- Remember to always sift your powdered sugar to ensure you get a smooth buttercream.Powdered sugar - Remember to always sift your powdered sugar to ensure you get a smooth buttercream.
• White chocolate - For the ganache. Use a high-quality bar for smooth melting.
• Vegetable oil - Helps keep the pumpkin cake layers soft and moist.
• Vanilla extract - Enhances both the cake and the buttercream flavor.
• All-purpose flour - The base of your cake layers and cinnamon swirl.

Step by step- pumpkin cake layers 

Here is a detailed list on how to make and bake the pumpkin cake layers and the snickerdoodle buttercream. In this recipe I use a kitchen aid with the paddle attachment. 

• Combine dry ingredients - In a medium bowl, whisk together flour, baking powder, cardamom, cinnamon, ginger, nutmeg, and salt. Set aside.
• Beat sugar + eggs - In a stand mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until light and fluffy, about 4 minutes.
• Mix in oil + pumpkin - Add the oil and vanilla; beat on medium speed until combined (about 30 seconds). Add pumpkin puree and mix until just combined.
• Add dry to wet - With the mixer on low, gradually add the dry ingredients to the pumpkin/egg mixture.
• Distribute batter - Divide evenly among prepped cake pans. Smooth the tops with the back of a spoon.
• Make cinnamon swirl - Mix brown sugar, flour, and cinnamon until combined. Add melted butter and stir until just combined. Use immediately so it doesn't harden.
• Swirl into batter - Drop spoonfuls of the cinnamon mixture on top of each layer. Use a knife or toothpick to gently swirl. (Some pieces will stay chunky - that's good!)
• Bake - Bake 30-35 minutes, until a toothpick comes out with a few moist crumbs. Let cakes cool in the pans for 10 minutes before transferring to a wire rack.

Step by step- The buttercream

• Cream butter - In the bowl of a stand mixer with the paddle attachment, beat butter on medium-high until creamy, about 3 minutes. Scrape down sides.
• Add brown sugar - Beat on medium-high until well combined, about 1 minute.
• Add remaining ingredients - Mix in cinnamon, powdered sugar, heavy cream, vanilla, and salt. Start on low until combined, then beat on medium-high until smooth. Add more cinnamon or vanilla if desired.
• Beat out air pockets - Use a spatula to smooth out any bubbles. If too thick, add cream 1 tablespoon at a time until fluffy and spreadable.

Assembly 

Here are some of my favorite cake decorating equipment that will be helpful while decorating 

• Gather tools - Turn table, offset spatula, cake scraper, cake leveler. 
• Prep cake board - Place a small dollop of buttercream in the center of the board to act as glue.
• First layer - Set a pumpkin cake layer top-side up. Spread ~1 cup buttercream evenly, then drizzle with white chocolate ganache.
• Repeat - Stack the next cake layer, buttercream, and ganache. Continue until all layers are stacked.
• Final layer - Place the last cake layer top-side down. Spread ~1 cup buttercream on top.
• Crumb coat - Spread a thin layer of frosting around the cake. Chill 10-15 minutes to set.
• Finish frosting - Apply remaining buttercream smoothly around the cake.
• Drip - Add white chocolate ganache drip around the edges. Optional: sprinkle cinnamon sugar on top for extra snickerdoodle flair.

Expert baking tips

• Use high quality cake pans. This helps prevent your cake layers from browning on the sides. I always use Fat Daddios cake pans. You can find the ones I use here:
• I say this a lot because I think it's really important… USE ROOM TEMP ingredients! Making sure all of your ingredients are the same temp is a must!
• To get a creamy and smooth buttercream, add a Tablespoon of whipping cream once you finish mixing the buttercream. Then beat by hand with a rubber spatula to get all the air bubbles out.
• Do a crumb coat. Don't skip this step. It helps secure the crumbs onto the cake and makes decorating easier.
• Chill your cake layers for 20-30 minutes before stacking. It makes assembly much easier and keeps your frosting stable.
• If your ganache is too runny, let it sit at room temp for 5-10 minutes before drizzling.

Tips for a drip

• Use a high quality white chocolate. I like this brand:
• Heat the cream until it begins to boil.
• Let it sit for 5 minutes before you stir

FAQ - Pumpkin Snickerdoodle Cake

• Can I make this into a sheet cake?  Yes, this can be turned into a sheet cake, four 6-inch cake layers, or a 9×13 (if you do a 9×13, it will need to bake for 40-45 minutes).
• Can these be made into cupcakes?  YES! You just need to reduce the baking time to 23-27 minutes. 
• Can I make this ahead of time? I highly suggest making each element ahead of time and then decorating the next day. 
• Can I skip the ganache? Yes, but it really elevates the flavor and ties the snickerdoodle + pumpkin together.
• Can I use pumpkin pie spice instead of all the separate spices? Yes! Just replace the cinnamon, ginger, nutmeg, and cardamom with 2-3 teaspoons of pumpkin pie spice.

Tools Used

Having the right tools makes baking and decorating this Pumpkin Snickerdoodle Cake so much easier. Here are the ones I recommend and personally use:

• Stand mixer with paddle attachment - Essential for whipping up both the cake batter and the brown sugar buttercream.
• Mixing bowls - A variety of sizes for whisking dry ingredients, mixing the swirl, and preparing ganache.
• Measuring cups and spoons - Accuracy is key when baking, especially with spices.
• High-quality cake pans - I recommend 6-inch or 8-inch Fat Daddio's pans for even baking and to prevent over-browning.
• Offset spatula - Perfect for spreading buttercream smoothly between layers and across the cake.
• Bench scraper or cake scraper - Helps get those clean, sharp frosting edges.
• Cake leveler or serrated knife - For trimming cake layers to stack evenly.
• Turntable - Makes frosting and decorating much easier, allowing you to spin the cake as you work.
• Wire rack - To cool your cake layers evenly after baking.
• Heatproof spatula - Useful for stirring your ganache until silky smooth.
• Piping bags and tips (optional) - If you want to add decorative swirls of frosting on top.

Storing and freezing 

Store this Pumpkin Snickerdoodle Cake in an airtight container or wrap in plastic wrap. I would leave uneaten portions in the fridge and then bring it to room temperature before serving. 

Freezing - Pumpkin Snickerdoodle Cake

• Whole cake storage tip: If you need to store the whole cake, wrap the outside with plastic wrap and refrigerate. Just be sure to bring it to room temp before slicing so the frosting softens again.
• Freeze individual cake slices in plastic wrap and freeze up.
• This cake actually gets more flavorful the next day as the spices deepen. If you're serving for a holiday or dinner party, making it a day ahead can be a great idea.

Don't forget to save this recipe card and share it! I'd love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

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Recipe

Pumpkin Snickerdoodle Cake

Molly Murphy

Pumpkin cake layers with a cinnamon swirl, frosted with a brown sugar buttercream, finished with white chocolate ganache spread throughout the cake.

5 from 10 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Servings 16

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cinnamon swirl

• ½ cup packed light brown sugar
• ⅓ cup all-purpose flour
• 1 Tablespoon ground cinnamon
• ¼ cup unsalted butter melted

For the pumpkin cake

• 1 ¼ cups granulated sugar
• 1 cup light brown sugar packed
• 5 large eggs room temperature
• 1 cup vegetable oil
• 2 teaspoons pure vanilla
• 2 cups pumpkin purée not pumpkin pie filling
• 3 cups all-purpose flour
• 1 Tablespoon baking powder
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon cardamon
• 3 teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

For the snickerdoodle buttercream

• 2 cups unsalted butter room temperature
• ¾ cup packed light brown sugar
• 1 Tablespoon ground cinnamon
• 6 cups powdered sugar measured and sifted
• ¼ cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• pinch of salt

White chocolate drip

• 6 ounces white chocolate chips
• ¼ cup heavy whipping cream

Instructions

 

For the pumpkin cake

• Preheat your oven to 325 degrees. Spray four 6-inch pans or three 8-inch pans with cooking spray, line with parchment paper, and spray again. Set aside.
• In a medium sized bowl, combined the flour, baking powder, cardamon, ground cinnamon, ginger, nutmeg, and salt. Set aside.
  3 cups all-purpose flour, 1 Tablespoon baking powder, ½ teaspoon pumpkin pie spice, ¼ teaspoon cardamon, 3 teaspoons ground cinnamon, 1 ½ teaspoons ground ginger, 1 teaspoon nutmeg, 1 teaspoon salt
• In a stand sized mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until they are light and fluffy, about 4 minutes.
  1 ¼ cups granulated sugar, 1 cup light brown sugar, 5 large eggs
• Add the oil and vanilla and beat on medium until fully incorporated, about 30 seconds. Add the pumpkin puree and mix until combined, about 30 seconds.
  1 cup vegetable oil, 2 teaspoons pure vanilla, 2 cups pumpkin purée
• With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
• Evenly distribute the pumpkin batter to the prepped cake pans. With the back of a spoon, even out the batter to ensure it's smooth for baking.
• Before putting the cake into the oven, make the cinnamon swirl. Mix the brown sugar, flour, and cinnamon together until combined. Add in the melted butter and mix just until combined. Add immediately to the cake batter because the longer it sits out, the harder it will get as the butter solidifies.
  ½ cup packed light brown sugar, ⅓ cup all-purpose flour, 1 Tablespoon ground cinnamon, ¼ cup unsalted butter
• Drop small spoonfuls of the cinnamon mixture on each of the cake layers. Use a knife or toothpick to gently swirl the spoonfuls into the batter. It's normal to have some pieces remain as chunks and some that swirl into the batter.
• Bake for 30-35 minutes. Check the cake by inserting a toothpick. It's done when it comes out with just a few moist crumbs on it.
• Cool 10-20 minutes before transferring the cakes out of the pans and onto a cooling rack. Cool completely before wrapping with plastic wrap and then refrigerate, if you're not going to be using them until the next day.

For the buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until creamy, about 3 minutes. With a rubber spatula, scrape down the sides of the bowl.
  2 cups unsalted butter, ¾ cup packed light brown sugar
• Add the cinnamon, powdered sugar, heavy cream, vanilla extract, and salt. Turn the mixer on low and mix just until combined, about 30 seconds. Turn the mixer up to medium-high and beat until completely combined and creamy. If you crave extra flavor, add a little more cinnamon and/or vanilla extract.
  1 Tablespoon ground cinnamon, 6 cups powdered sugar, ¼ cup heavy whipping cream, 1 teaspoon pure vanilla extract, pinch of salt
• With a rubber spatula, beat out the air pockets by hand until smooth and creamy

For the white chocolate ganache

• Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and cover with plastic wrap. Let sit for five minutes. Stir until smooth.
  ¼ cup heavy whipping cream, 6 ounces white chocolate chips
• Once cooled slightly, apply the ganache on a chill/cooled cake.

Assembly

• Level cakes, if needed, and on a cake board, place a small dollop of frosting in the middle. This will act as "glue" for the cake.
• Place one of the pumpkin cake layers top side up on the cake board. Apply about 1 cup of the buttercream and with an offset spatula, evenly distribute it around the cake. Spread half of the white chocolate ganache on top of the snickerdoodle buttercream. Repeat this step.
• Place the last pumpkin cake layer, top side down onto the white ganache and buttercream, and apply another cup of frosting.
• Apple a thin coat of the buttercream around the cake and freeze for 10-15 minutes. This is your crumb coat, which helps secure the crumbs onto the cake.
• Apply the rest of the frosting to the cake. Serve at room temperature.

Keyword pumpkin cake, pumpkin, snickerdoodle, fall, cinnamon

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