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

Pumpkin Cake with Snickerdoodle Crumble

Makes 1 8x8 cake


Snickerdoodle Crumble Ingredients:

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.