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Pumpkin Nutella Snack Cake

This easy pumpkin cake is a fall favorite. You will love the Nutella addition!

Servings: 16 pieces of cake
Course: Cake
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons of cinnamon
  • 1/2 teaspoon fresh nutmeg
  • 1/4 teaspoon ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 sticks unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree
  • 1 cup Nutella

Instructions

    Cup of Yum
  1. 1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
  2. 2. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
  3. 3. In the bowl of a stand mixer, cream butter and sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture until just combined.
  4. 4. Spread batter evenly into the prepared pan. Drop tablespoons of Nutella all over the pumpkin cake batter. Swirl in the Nutella with a knife. I wanted the Nutella to stay towards the top, to act as the frosting, so I swirled gently.
  5. 5. Bake for about 35-40 minutes or until the sides pull away from the pan and a toothpick comes out clean. Place cake on a wire rack and cool completely. Cut into squares and serve.