- 1 cup brown sugar
- 1/2 cup butter
- 1 tablespoon water
- 2/3 cup chopped pecans
- 1 cup canned pumpkin puree
- 3/4 cup sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips (or a few more if you’d like)
- Preheat over to 350 degrees. Line an 9×9 baking dish/pan with parchment paper (DON’T SKIP THIS STEP!). Spray with cooking spray.
- In a small saucepan, combine brown sugar, butter and water. Cook and stir over medium-high heat until mixture is bubbling. Pour this mixture into the bottom of your prepared pan. Sprinkle with the chopped pecans. Set aside.
- In a medium bowl, mix the pumpkin, sugar, oil, vanilla and eggs. Whisk until well combined.
- In a large bowl whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg and salt. Add the pumpkin mixture and stir, just until combined.
- Carefully spoon big dollops on top of the brown sugar mixture and then very carefully spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted into the middle comes out clean (Don’t overbake!). Place pan on a cooling rack and let cool for about 5 to 7 minutes. Carefully invert onto a serving plate or platter. Carefully remove parchment paper. Sprinkle with chocolate chips and gently press into the top of the cake.
- Let cool slightly before serving.
- Category: Cakes & Cupcakes