Pumpkin Cake with Snickerdoodle Crumble

Courtesy of: Enjoy Life Foods
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Servings: 1-2
Prep: 20 min.
Cook: 50 min.
Total Time: 70 min.


This cake recipe combines pumpkin puree and pie spices with our gluten-free Muffin Mix and a snickerdoodle cookie crumble.


Snickerdoodle Crumble Ingredients:

  • 1/3 C. toasted pumpkin seeds
  • 4 Enjoy Life Foods Soft Baked Snickerdoodle Cookies
  • 2 T. dairy-free shortening

Pumpkin Cake Ingredients:

  • 1 C. pumpkin puree
  • ¼ C. granulated sugar
  • 3 T. flax meal + ½ C. hot water
  • ½ C. water
  • 2 T. neutral oil (e.g. canola, grapeseed, safflower)
  • 1 box Enjoy Life Foods Muffin Mix
  • 1 T. pumpkin pie spice (traditionally cinnamon, nutmeg, ginger, allspice)


  1. Line an 8” glass-baking dish with parchment paper and set aside. Preheat oven to 350°.
  2. Prepare the snickerdoodle crumble by adding the toasted pumpkin seeds, snickerdoodle cookies, and shortening to the bowl of a small food processor. Pulse until it is all blended together and crumbly.
  3. Prepare the cake by mixing everything together in a bowl with a whisk until combined. Pour into the parchment-lined baking dish. Top with the snickerdoodle crumble and bake for 40–50 minutes until a toothpick inserted into the middle comes out clean.