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 THIS 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 9x9-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? GIVE THESE A TRY!
CHOCOLATE PUMPKIN SNACK CAKE
Ingredients
- 1 (18-19 oz) box brownie mix
- 1 (15 oz) can pure pumpkin (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 9x9-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.
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