Introduction
Fall is the perfect time to enjoy delicious, comforting treats. One such treat is the Pumpkin Snack Cake with Crunchy Sweet Topping. This easy-to-make cake combines the warmth of pumpkin spice with a delightful crunch, making it a tasty snack or dessert for any occasion.
Why Make This Recipe
This Pumpkin Snack Cake is not only simple to prepare but also a fantastic way to use canned pumpkin. The flavors blend beautifully, creating a moist and flavorful cake. Plus, the crunchy topping of chocolate chips and pumpkin seeds adds an extra special touch that everyone will love.
How to Make Pumpkin Snack Cake with Crunchy Sweet Topping
Making this pumpkin snack cake is straightforward and quick. Here’s how you can whip it up in no time!
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
- 1/2 cup semisweet chocolate chips
- 1/2 cup salted pumpkin seeds (pepitas)
- 1 tablespoon sugar
Directions :
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg until fully incorporated.
- In a separate bowl, combine the flour, baking cocoa, baking soda, and cinnamon. Gradually add the dry ingredients to the creamed mixture, alternating with the pumpkin, mixing well after each addition.
- Pour the batter into the prepared baking pan, spreading it evenly.
- In a small bowl, mix together the chocolate chips, pumpkin seeds, and sugar. Sprinkle the topping evenly over the batter.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack. Cut into squares and serve as a snack or dessert. If desired, skip the topping and add your favorite frosting instead for a sweeter option.
How to Serve Pumpkin Snack Cake
This cake can be enjoyed warm or at room temperature. Cut it into squares and serve it on a plate. It pairs well with a cozy cup of tea or coffee, making it a lovely afternoon snack.
How to Store Pumpkin Snack Cake
After your cake has cooled, store any leftovers in an airtight container at room temperature for up to three days. You can also refrigerate it for longer freshness but may want to let it come to room temperature before serving.
Tips to Make Pumpkin Snack Cake
- Ensure your butter is softened to room temperature for easy mixing.
- Use a toothpick to check if the cake is done; it should come out clean.
- Feel free to add nuts or dried fruit for extra texture and flavor.
Variation
For a different twist, try adding spices like nutmeg or ginger to enhance the pumpkin flavor. You can also swap chocolate chips for raisins or cranberries.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin. Just make sure it’s cooked and pureed before adding it to the batter.
Q: Is this cake suitable for freezing?
A: Yes, you can freeze the cake! Just make sure it’s wrapped well to prevent freezer burn.
Q: Can I make this cake gluten-free?
A: Absolutely! Substitute the all-purpose flour with a gluten-free blend that is suitable for baking.
Enjoy making and sharing this delightful Pumpkin Snack Cake with Crunchy Sweet Topping!
Pumpkin Snack Cake with Crunchy Sweet Topping
Ingredients
For the cake
- 1/4 cup butter, softened Make sure the butter is at room temperature for easy mixing.
- 3/4 cup sugar
- 1 large egg, room temperature
- 1 cup all-purpose flour Can substitute with gluten-free blend if desired.
- 1 tablespoon baking cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon Feel free to add nutmeg or ginger for extra flavor.
- 1 cup canned pumpkin Fresh pumpkin can be used if cooked and pureed.
For the topping
- 1/2 cup semisweet chocolate chips Can be swapped for raisins or cranberries.
- 1/2 cup salted pumpkin seeds (pepitas)
- 1 tablespoon sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg until fully incorporated.
- In a separate bowl, combine the flour, baking cocoa, baking soda, and cinnamon. Gradually add the dry ingredients to the creamed mixture, alternating with the pumpkin, mixing well after each addition.
Baking
- Pour the batter into the prepared baking pan, spreading it evenly.
- In a small bowl, mix together the chocolate chips, pumpkin seeds, and sugar. Sprinkle the topping evenly over the batter.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Remove the cake from the oven and let it cool in the pan on a wire rack. Cut into squares and serve as a snack or dessert.