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
image/svg+xml Text Ingredients View Recipe,
Directions
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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.
