As you may already know, I’m a bit obsessed with Pumpkin Spice, but so are a lot of people this time of year. Pumpkin flavored delicacies are placed on a pedestal (cake pedestal in my case) and shown their due respect and appreciation. With this post, I intend to elevate the status and perception of the lowly Snickerdoodle which, in my experience, is a severely underrated cookie. When thinking about how to highlight the Snickerdoodle it dawned on me that the best way to draw attention to it would be to find an elegant way to match it up with the irresistible power of Pumpkin.
I present to you the Pumpkin Snickerdoodle Cake (and sandwich cookies).
It was important for me to leave the integrity of the classic Snickerdoodle, which is basically a sugar cookie rolled in cinnamon sugar, and find a way to incorporate a hint of Pumpkin. I had two choices; 1) Decorate the cake with the plain cookies, 2) Make the cookie the star eye-catching element of the cake. I know what you’re thinking, it’s a little risky, if not sacrilegious to cast Pumpkin in a supporting role, but I am on a mission and had to bet big.
I wanted people to look at the cake and know immediately that it was cookie themed, not a cake that happened to have cookies. Knowing this, it became pretty clear that a single cookie was not going to get the job done. You’d be left with a choice, Snickerdoodle or Pumpkin and if you haven’t picked up on this theme from my other posts I’m more about AND than OR. The answer was found in the cookie-sandwich, two cookies securely held together by Frosting.
Now you have a legitimate choice to make. Enjoy the classic snickerdoodle sandwich by itself or a slice of cake that is not only accompanied by a Snickerdoodle sandwich, but also has snickerdoodle crumbles mixed with frosting hidden between cakes layers.
I set out to spread the word about Snickerdoodles, I hope I accomplished this mission. If you’re still not quite convinced, the recipe below will allow you to give it a try for yourself. If you are like me and didn’t need any convincing, the recipe will still work, but you knew that already. You may notice that I did not include a recipe for the Snickdoodles themselves, and that’s because I actually used the Organic Sugar Cookie mix by Miss Jones Baking Co. and rolled them in cinnamon sugar making this step very simple, but still delicious.
As always, I hope this post inspires you to Live Beautahfully wherever you call home.
All Photos taken by the AMAZING Cara of CatcherInTheRyePhotography
4 large eggs
3 cup granulated sugar
1 can pumpkin puree
1 cup vegetable oil
2 teaspoon cinnamon
1 teaspoon vanilla extract
3 1/2 cup all-purpose flour
1 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt, or to taste
2/3 cup water
8 ounces cream cheese, softened (lite okay)
4 sticks of butter, softened
1 bag confectioners’ sugar
2 teaspoon vanilla extract
1 teaspoon almond extract
Cake – Preheat oven to 350F. Grease and flour an 11×14-inch or 3 9 inch cake pans; set aside.
In an electric mixer add the eggs, sugar, pumpkin, oil, cinnamon, vanilla and combine.
Add the flour, baking powder, baking soda, salt, and mix until just combined, then add the water at the very end and combine but don’t overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 25-35 minutes or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.
Frosting – In a large mixing bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer). Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife and decorate as desired.