Chocolate Pumpkin Snack Cake
Chocolate Pumpkin Snack Cake is a fudgy chocolate brownie-like cake mixed with spiced pumpkin for an easy dessert. No eggs, oil, or butter!
A MOIST CHOCOLATE PUMPKIN CAKE RECIPE
I love super simple dessert recipes like this Chocolate Pumpkin Snack Cake. It whips up very quickly and it tastes completely homemade! No one will know you used a boxed brownie mix to make these delicious little cake bars!
TIPS FOR MAKING CHOCOLATE PUMPKIN CAKE:
- If the brownie mix you use doesn’t have chocolate chips/chunks in it, you can fold up to ½ cup into the batter before baking.
- This recipe is made with the DRY brownie mix – do not add the ingredients from the back of the box.
- Store in an airtight container for up to 4 days.
- You can also just spray the baking pan with nonstick spray but I like being about to pull the brownies right out of the pan with the parchment.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- box brownie mix
- pure pumpkin puree
- all-purpose flour
- pumpkin pie spice (or MAKE YOUR OWN)
- baking soda
- vanilla extract
- chocolate chips, optional
- sprinkles, optional
HOW TO MAKE CHOCOLATE PUMPKIN CAKE:
Preheat the oven to 350F degrees and line a 9×9-inch baking pan with parchment paper and set aside.
Combine the brownie mix, pumpkin puree, flour, pumpkin pie spice, baking soda, and vanilla in a large bowl or stand mixer fitted with a paddle attachment and beat until thoroughly combined.
Transfer the batter to the prepared baking pan and spread out evenly with a rubber spatula. Top with chocolate chips and sprinkles if desired.
Bake for 40 to 45 minutes until a toothpick comes clean when inserted into the center of the cake. Allow the cake to cool before cutting.
CRAVING MORE RECIPES?
Chocolate Pumpkin Snack Cake
Ingredients
- 18-19 ounce box brownie mix
- 15 ounce can pumpkin purée (not pumpkin pie filling)
- ½ cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips, optional
- sprinkles, optional
Instructions
- Preheat the oven to 350F degrees and line a 9×9-inch baking pan with parchment paper and set aside.
- Combine the dry brownie mix, pure pumpkin, flour, pumpkin spice, baking soda, and vanilla in a large bowl or stand mixer fitted with a paddle attachment and beat until thoroughly combined.
- Transfer the batter to the prepared baking pan and spread out evenly with a rubber spatula. Top with chocolate chips and sprinkles if desired.
- Bake for 40 to 45 minutes until a toothpick comes clean when inserted into the center of the cake.
- Allow the cake to cool before cutting.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
