Pumpkin Cake Bites

I’ve waited long enough. It’s time to give in to the most wonderful time of year. No, not Christmas. Autumn! And the best way to really dive in to the season? Pumpkins, of course!

I love pumpkin. Like, really love pumpkin. I actually hoard Green Mountain Pumpkin Spice K-Cups around this time of year so that I can drink them year-round. From sweet to savory, pumpkin is just the best. I have so many pumpkin recipes on here so if you’re a pumpkin aficionado like myself, be sure to check them all out! (Just a sample of some pumpkin-filled recipes: Cheesecake bars, Flan, Whoopie Pies, Eggnog, Trifle, Ravioli, Bread, Soup… you get the idea)

So, I came across this recipe looking for a Pumpkin Brownie. Despite this recipe being called Pumpkin Brownies in the original recipe, it is most certainly cake. But who am I to worry about semantics? It’s still delicious! I  added more pumpkin-y spices to give the pumpkin flavor a boost and added in some dark chocolate chips because, why not?

Ingredients:

• 1 (15 oz) can solid-pack pumpkin
• 4 eggs
• 3/4 cup canola oil
• 1/2 tablespoon vanilla powder (can substitute in 1/2 tablespoon vanilla extract)
• 2 cups all purpose flour
• 2 cups sugar
• 1/4 teaspoon ground allsplice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dark chocolate chips

Frosting:

• 6 tablespoons butter, softened
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla powder or vanilla extract
• 1 teaspoon 1% milk (can substitute whatever milk you have)
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 cups confectioners’ (powdered) sugar

Preheat your oven to 350 degrees F. Butter a 9-in x 13 in baking pan and set aside.

Add the pumpkin, eggs, oil, and vanilla to a large bowl.

Beat with an electric mixer until well blended.

Add the flour, sugar, spices, baking powder, baking soda, and salt to a separate bowl. Whisk to combine.

Gradually stir into the pumpkin mixture (add about 1/3 of the dry mixture at a time to the pumpkin mixture. Mix until combined, then add another 1/3. Repeat.

Fold in 1 cup dark chocolate chips.

Pour the mixture into your prepared baking pan, spreading the mixture evenly in the pan.

Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

When the cake is cool, combine the softened butter, cream cheese, vanilla, milk and salt using an electric mixer. Gradually add the confectioners’ sugar (about 1/2 cup at a time). As you add the sugar in, it’s going to look like it will get really dry and chunky. Keep on mixing, it will become nice and smooth, I promise! If it seems too thick, add milk in 1/2 teaspoon increments at the end until it reaches your desired consistency.

Frost the cake with a thin layer of the frosting.

Cut the cake into small squares, you should get about 28 from this recipe. Store in the refrigerator until ready to eat.

These are so decadent! The cake is a bit more dense than most cakes, which I guess makes it kind of brownie-like. The frosting adds an extra later of sweetness, and the dark chocolate chips help to counteract some of that sugar-y flavor a bit.

I have been enjoying these bites entirely too much. Luckily they are pre-cut, or else I’d really be in trouble!