Description
A moist and tender snack cake combining the rich flavor of pumpkin with sweet, cinnamon-spiced notes, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup sugar mixed with 1 tablespoon cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together pumpkin puree, vegetable oil, and sugar until smooth.
- Beat in the eggs and vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- In a small bowl, combine the sugar and cinnamon for the topping and sprinkle it over the batter.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool before serving. Enjoy with warm beverages!
Notes
Serve warm with a dollop of whipped cream or a scoop of ice cream for an elevated treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin, snickerdoodle, snack cake, fall dessert, baking