Get pumped up for fall with this sweet Pumpkin Snack Cake!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
HEAT AND LINE: Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 8-inch square metal baking pan with vegetable oil spray. Line bottom of pan with parchment paper.
WHISK DRY: In medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, allspice, and ginger.
WHISK WET: In large bowl, whisk sugar, eggs, oil, and pumpkin until combined.
MIX: Add flour mixture and use rubber spatula to stir until just combined and no dry flour is visible.
BAKE: Use rubber spatula to scrape batter into parchment-lined baking pan and smooth top. Bake until toothpick inserted in center of cake comes out clean, 30 to 35 minutes.
At America’s Test Kitchen, we have tested all different kinds of canned pumpkin. And every type of canned pumpkin is made with just one ingredient: pumpkin! But even so, each brand of canned pumpkin had a different color and texture. What gives? It turns out there aren’t strict guidelines about what can legally be labeled “pumpkin.” While you probably can’t label a zucchini as a pumpkin, even though they are both squashes, botanists define pumpkins as “any squash with a firm shell, round body, and golden flesh.” There are many different varieties of pumpkins—not just the ones we carve for Halloween—which is why one can of pumpkin might look different from the next one.