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
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
Directions
- 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.
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