Pumpkin Snickerdoodle Snack Cake

0 Preheat your oven to 350°F. Grease and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
1 In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside.
2 In a large bowl, whisk together the melted butter, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and milk. Mix until smooth and well combined.
3 Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
4 Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
5 In a small bowl, mix the granulated sugar and cinnamon together. Sprinkle this mixture evenly over the top of the batter.
6 Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be slightly golden, and the cake should spring back when lightly pressed.
7 Allow the cake to cool in the pan on a wire rack for 10-15 minutes. Use the parchment overhang to lift the cake out of the pan, transfer it to a cutting board, and slice into squares.