Pumpkin Snack Cake with Crunchy Sweet Topping
A moist and flavorful pumpkin snack cake topped with a delightful crunch of chocolate chips and pumpkin seeds, perfect for any occasion.
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.
Notes
This cake can be enjoyed warm or at room temperature. Store leftovers in an airtight container at room temperature for up to three days. Refrigerate for longer freshness if desired.