All the flavors you love about snickerdoodle cookies are baked into these mini cakes filled with lots of cinnamon and warm spices. What really makes a snickerdoodle different than a sugar cookie: the tang from cream of tartar! In this cake version of snickerdoodles, the batter gets its tangy flavor from sour cream, which also helps keep it moist. Wrap these mini loaves in plastic wrap or a cellophane bag and tie with a bow to gift to friends and family!
Preheat the oven to 350 degrees F and spray an 8-cavity nonstick mini loaf pan with nonstick cooking spray.
Stir together 3 tablespoons of the sugar with 1 teaspoon of the cinnamon and 1 teaspoon of the pumpkin pie spice in a small bowl. Set aside.
Whisk together the flour with the baking powder, baking soda, 1/2 teaspoon salt, remaining 3/4 cup sugar, 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice in a large bowl.
Whisk together the eggs, oil, sour cream and vanilla extract in a medium bowl. Fold into the dry mixture until just combined.
Divide half of the batter among the cavities of the prepared pan (about 2 tablespoons batter per cavity), then sprinkle about 1 teaspoon of the spiced sugar over the batter for each. Top with the remaining batter (about 1 tablespoon per cavity) and smooth to cover the sugar. Sprinkle each top with about 1/2 teaspoon of the spiced sugar.
Bake until the cakes spring back to the touch and a toothpick inserted into the center comes out clean, about 15 minutes. Let cool for 10 minutes, then remove each cake from the pan.
If you’d rather make one large loaf, just bake it for 50 to 55 minutes.