This pumpkin Nutella cake is the perfect dessert because it contains pumpkin, is super easy to make and will steal the show at any gathering. It’s moist and spiced with cinnamon, nutmeg and ginger. The Nutella really acts as the frosting. Right before you pop it in the oven you swirl big globs of Nutella throughout the pumpkin batter. The rich chocolate hazelnut Nutella really is the “icing on the cake.”
Pumpkin Nutella Snack Cake
Makes 16 snack cakes
2 cups all-purpose flour
1 ½ teaspoons of cinnamon
½ teaspoon fresh nutmeg
1/4 teaspoon ginger
1 teaspoon baking soda
¾ teaspoon salt
2 sticks unsalted butter, at room temperature
¾ cup granulated sugar
¾ cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 cup Nutella
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
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.
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.
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.