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Pumpkin Snack Cake

TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling YIELD: 16 servings.
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

  • 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. 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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