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Baking recipe · from the recipe book

Spiced Pumpkin Snack Cake with Cocoa Layer

A moist, tender pumpkin cake warm with cinnamon and nutmeg, hiding a fudgy cocoa layer through the middle.

Spiced Pumpkin Snack Cake with Cocoa Layer

Ingredients

  • 1¾ cups425 gPumpkin puree, canned
  • 1¾ cups220 gAll-purpose flour
  • ¾ cup packed170 gBrown sugarpacked
  • ⅓ cup60 gGranulated sugar
  • ½ cup100 gCanola oil
  • 2 large100 gEggsat room temperature
  • ¼ cup20 gUnsweetened cocoa powder
  • ⅓ cup60 gSemisweet chocolate chips
  • 1¼ tsp6 gBaking powder
  • ¾ tsp4 gBaking soda
  • ½ tsp3 gSalt
  • 2 tsp5 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • 1⅛ tsp2 gGround ginger
  • 1¼ tsp5 gVanilla extract
  • 1 tsp5 gUnsalted buttersoftened, for the pan

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9-inch square pan with the butter.
  2. Make the cocoa filling first: in a small bowl, stir together the unsweetened cocoa powder, the granulated sugar and the chocolate chips until the chips are evenly coated; set aside.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground ginger.
  4. In a large bowl, whisk the pumpkin, brown sugar, canola oil, eggs and vanilla until smooth.
  5. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain.
  6. Spread half of the batter in the pan. Sprinkle all of the cocoa filling evenly over it.
  7. Spoon the remaining half of the batter over the cocoa filling and gently spread to cover.
  8. Bake 40 to 45 minutes, until a toothpick in the center comes out clean (a little melted chocolate is fine, but no wet batter).
  9. Cool in the pan on a rack for at least 1 hour, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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