Pumpkin Snack Cake
The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special.
Ingredients
- ¼ cup butter softened
- ¾ cup sugar
- 1 large egg room temperature
- 1 cup all-purpose flour
- 1 tablespoon baking cocoa
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 cup canned pumpkin
TOPPING
- ½ cup semisweet chocolate chips
- ½ cup salted pumpkin seeds or pepitas
- 1 tablespoon sugar
Instructions
- Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin. Pour into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter.
- Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.
Notes
From Taste of Home’s Pumpkin Snack Cake.
Personal notes about things to try next time:
- skip sugar in topping
- reduce sugar in cake
- try brown sugar in cake
- try whole wheat flour in cake