Store in an airtight container at room temperature for up to 3 days, or freeze individual slices for up to 2 months.
Cinnamon Pumpkin Snack Cake
A soft, moist pumpkin cake topped with a crunchy cinnamon sugar layer inspired by snickerdoodles.
Servings: 12 servings
Ingredients
Cake
- ½ cup butter melted
- 1 egg
- 1 cup brown sugar packed
- ¾ cup pumpkin puree
- 1 Tablespoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1¼ cup flour
Topping
- 3 Tablespoons sugar
- 1½ teaspoons cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees. Spray a 8x8 square baking pan with non-stick spray. Combine melted butter, egg, brown sugar, pumpkin puree and vanilla in a medium bowl, making sure that the butter isn’t too warm or the egg will scramble. Mix until everything is well combined. Add the pumpkin pie spice, salt, baking powder and flour to the pumpkin mixture and stir until incorporated. Pour into greased 8x8 pan. In a small bowl combine the topping ingredients and sprinkle liberally over the top of the cake. Bake for 25-27 minutes or until a toothpick inserted in the middle comes out clean.
Notes
Nutrition
Serving: 1square | Calories: 212kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 139mg | Potassium: 82mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2641IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg