Chocolate Pumpkin Cake

Yield: 12 bars

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

You'll love this easy Chocolate Pumpkin Cake recipe for a quick dessert. Super moist and flavorful, this snack cake is delicious served warm or room temperature.

Ingredients

½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¾ cup pumpkin puree
1½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
¼ cup unsweetened baking cocoa powder

Instructions

Preheat oven to 350 degrees F. Lightly grease the bottom of a 13x9-inch baking dish. Set aside.
In mixer, blend butter and sugar until creamy. Add egg and vanilla, beat until combined. Blend in the pumpkin. Add flour, baking powder, baking soda and salt.
Spread half the batter in bottom of greased 13x9 pan. To the remaining batter, mix in the cocoa powder. Spoon remaining cocoa batter on top, swirl slightly into the bottom layer.
Bake in a 350 degree oven for 25 minutes. Serve with a dusting of powdered sugar, if desired.

Notes

Storage. Store leftover bars in airtight container at room temperature.

Freeze. I recommend, freezing the pumpkin snack bars before adding any powdered sugar. Cut into bars and place a sheet of wax paper between layers before freezing, so they don't stick together. These bars will keep well in the freezer for about 2 months. After that, you can expect some changes to taste and texture.

Be sure to choose pumpkin puree (not pumpkin pie filling)!

Love pumpkin? Try our moist pumpkin bread recipe too!

See blog post for more recipe tips and tricks.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 208Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 310mgCarbohydrates: 31gFiber: 1gSugar: 17gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.