Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, and butter until smooth.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the pumpkin mixture and stir until just combined.
- In a small bowl, mix sugar with cream of tartar for topping.
- Pour batter into prepared pan and sprinkle with sugar mixture.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before slicing and serving.
Notes
- Serve warm with a dusting of powdered sugar on top.
- Perfect for serving with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Snickerdoodle, Snack Cake, Fall Treat