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–+ servings

Pumpkin Gingerbread Snack Cake

French Kiss Cook
Combine pumpkin puree with warm spices for the perfect anytime cake.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Baking
Cuisine American
Servings 9 squares
Calories 301 kcal

Ingredients
  

Dry Ingredients

  • 1½ cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 tablespoon Ground Ginger
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg

Wet Ingredients

  • ½ cup Unsalted Butter softened
  • ¾ cup Brown Sugar
  • 2 large Eggs
  • ⅓ cup Molasses
  • 1 cup Pumpkin Puree
  • 1 teaspoon Vanilla

Instructions
 

  • Set the oven to 350°F (175°C). Lightly coat an 8x8-inch baking pan with non-stick spray and line it with parchment paper.
  • Whisk together in a bowl, the flour, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg.
  • Combine in a large mixing bowl, the softened butter and brown sugar. Use a hand mixer to blend until smooth. Mix in the eggs until well incorporated and then follow with the molasses, pumpkin purée, and vanilla.
  • Add the dry ingredients to the wet and mix gently until just combined (don’t overmix).
  • Pour into prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
  • Let cool for at least 15 minutes before slicing into snack-size squares. Enjoy as-is or top with a quick glaze.

Nutrition

Calories: 301kcalCarbohydrates: 46gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 68mgSodium: 327mgPotassium: 313mgFiber: 2gSugar: 28gVitamin A: 4613IUVitamin C: 1mgCalcium: 89mgIron: 2mg
Keyword Cake, gingerbread, pumpkin
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