Cinnamon-sugared pumpkin chip snack cake from Midwest Made: Big, Bold Baking from the Heartland (page 134) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MollyPellecchia on September 22, 2024

    Needed to use the rest of the pumpkin puree can (from the pumpkin pie recipe). This was easy to pull together, used 350 ml of puree & was done an hour. Moist, chocolatey & definitely on the sweet side.

  • lkgrover on November 16, 2021

    Good pumpkin cake with chocolate; enjoyed by all my coworkers. I used 1 1/2 cups pumpkin puree.

  • tarae1204 on January 07, 2021

    I’ve made this about three times, using the metric pumpkin quantity. Just consistently good and pleases the kiddos.

  • ebs on November 04, 2020

    Based on others' comments, I reduced the sugar by 1/4 cup and went with 1 3/4 cups of the pumpkin puree. I am glad I checked it at 45 minutes because it was done. It is moist and very good, also easy! Next time I make it, I will make a little bit more of the topping - it did not distribute very well

  • Lepa on October 15, 2020

    This was much too sweet for my taste. As others have noted, the chocolate is dominant and this doesn't taste like a traditional pumpkin bread. My kids ate this eagerly but I'm not sure I'll revisit this recipe.

  • Jviney on October 09, 2020

    Thank you, Cris! I made this by weight, in a hurry, without confirming that the weight was correct...and everyone loved it but I felt like it fell flat. I’ll make it again, with the correct amount of pumpkin.

  • Cris on October 09, 2020

    There is a discrepancy in the amount of canned pumpkin puree -- it indicates 1.5 cups/200 grams, but 1.5 cups weighs 425 grams. I went with the 1.5 cups, and it was very good.

  • Zosia on March 31, 2020

    The pumpkin takes a back seat to the spices and dark chocolate but the cake is moist and delicious and the crunchy topping - a spiced version of the banana loaf's "snow" - is a nice touch. I substituted light brown for dark brown sugar. It baked in 50 minutes in my oven.

  • vickster on February 10, 2020

    I quickly made this for a dinner party the day my new book arrived. It was a delicious surprise, with warm spicy notes. I love the combination of pumpkin and chocolate.

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