Chocolate Pumpkin Nut Snack Cake

A small, easy snack cake for the fall that you make with a brownie mix! No eggs, no oil, no butter either! The pumpkin puree does that job! Nice and moist and fudgy, with just a hint of pumpkin!

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Prep Time5

Cook Time30

Course: Dessert

Cuisine: American

Servings: 12

Calories: 246

Equipment

9-inch square pan

Ingredients

1 package brownie mix, 18 ounces, family size, your favorite
2 cups fresh pumpkin puree, or use 15 ounces canned pumpkin puree
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon cinnamon, ground
¼ teaspoon ginger, ground
⅛ teaspoon nutmeg, ground
⅛ teaspoon cloves, ground
1 teaspoon vanilla extract
½ cup chocolate chips, your favorite
½ cup walnuts, or nuts of your choice, chopped
sprinkles, your choice

Instructions

Preheat the oven to 350°.
Grease, or spray with baking spray, or line a 9-inch square pan with parchment paper.
In a large bowl, with a mixer or by hand, combine the dry brownie mix, pumpkin puree, flour, baking soda, cinnamon, ginger, nutmeg, cloves, and vanilla extract together until blended.
Spread the batter into the prepared pan. First sprinkle the top of the batter with the chocolate chips, then the nuts, then the sprinkles.
Bake at 350° for 30 minutes or until a cake tester inserted in the middle comes out clean.
Cool the pan on a wire rack. Cut into 16 squares. Store covered on top of the counter.

EXTRA TIP:

EXTRA TIP: If you want smaller pieces, cut it into 16 pieces instead of 12. I suggest using a plastic knife to cut the pieces for clean cutting!

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