NONPAREIL PUMPKIN CAKE SQUARES

I absolutely love pumpkin season. Whether it is pumpkin overnight oats, pumpkin muffins, or pie- I love it all. But maybe not a PSL... I try to avoid those artificial flavors and if craving a fall sip, I'll make myself a fall spiced drink using cinnamon, nutmeg, cloves, and some allspice. To get you into the season, I baked up these delicious cake square which would be perfect with a cup of coffee. If looking for a great and easy fall flavored dessert, test this recipe out! 

Ingredients:

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup melted coconut oil
  • 2 eggs, room temperature
  • 1 tablespoon maple syrup
  • 1 can of pumpkin puree, not pie filling
  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom 
  • 1 cup nonpareil chocolates

Directions:

  1. Preheat your oven to 350 degrees. 
  2. Combine the sugars and warm coconut oil and a mixing bowl. Cream together.
  3. Then add in the eggs, vanilla, and maple syrup.
  4. Next, fold in the pumpkin puree. 
  5. In a separate bowl combine the flour, spices, and baking powder. Add this dry mixture in batches to the wet mixture. 
  6. Lastly, fold in the chocolate candies.
  7. Pour the batter into a parchment lined 9x11 pan. Bake for 35-40 minutes, or until a toothpick comes out clean.
  8. Allow to fully cool before cutting and serving.
  9. Enjoy! 
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