PUMPKIN TOFFEE SNACK CAKE
Servings
24
servingsTotal time
55
minutesPumpkin Toffee Snack Cake is the perfect fall treat. This quick and easy buttery cake is spiced just right with blondie warmth from our Pumpkin Pie Spice – this spice blend is the key to a big pan of cozy comfort. Fold in toffee chips and walnuts for delicious texture and moist crumbs. Try these out at your next fall dinner party!
Ingredients
2 1/4 cups all-purpose flour
1 Tbl Pumpkin Pie Spice
1 tsp Vietnamese Cinnamon
1 tsp baking soda
1 tsp Baker’s Salt
2 sticks unsalted butter, room temp
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 egg
15-oz can pumpkin puree
1 tsp Maple Extract
8 oz toffee bits
1 cup chopped walnuts
Instructions
- Preheat oven to 350°F. Spray the bottom and sides of a 9X13 baking pan with nonstick spray. Line bottom of the baking pan with parchment. Spray the parchment with nonstick spray.
- In a bowl, whisk together flour, Pumpkin Pie Spice, baking soda and Baker’s Salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth. Beat in the egg and extracts. Beat in the pumpkin puree. The mixture will look curdled.
- Reduce speed to low, and mix in dry ingredients until just combined. Fold in toffee chips and walnuts.
- Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs – 30 to 40 minutes. Cool completely in pan.
