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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 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 246


  • 9-inch square pan


  • 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
  • teaspoon nutmeg, ground
  • 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


  • 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:  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!  
Serving: 12g | Calories: 246kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 174mg | Potassium: 91mg | Fiber: 1g | Sugar: 25g | Vitamin A: 6355IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 2mg