Pumpkin Snack Cake

Total Time:Prep: 15 min. Bake: 25 min.

Recipe by Steven Schend, Grand Rapids, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 13, 2023

The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. —Steven Schend, Grand Rapids, Michigan

TEST KITCHEN APPROVED

Pumpkin Snack Cake

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Yield:16 servings
Prep:15 min
Cook:25 min
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Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 cup all-purpose flour
  • 1 tablespoon baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup canned pumpkin
  • topping:
    • 1/2 cup semisweet chocolate chips
    • 1/2 cup salted pumpkin seeds or pepitas
    • 1 tablespoon sugar
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Directions

  1. 1
    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.
  2. 2
    Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.

Nutrition Facts

1 piece: 151 calories, 7g fat (3g saturated fat), 19mg cholesterol, 78mg sodium, 22g carbohydrate (14g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
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