Pumpkin Snack Cake
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
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