Print
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Ingredients

Scale
  • 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)

Instructions

  1. Preheat over to 350 degrees. Line an 9×9 baking dish/pan with parchment paper (DON’T SKIP THIS STEP!). Spray with cooking spray.
  2. 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.
  3. In a medium bowl, mix the pumpkin, sugar, oil, vanilla and eggs. Whisk until well combined.
  4. 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.
  5. Carefully spoon big dollops on top of the brown sugar mixture and then very carefully spread evenly.
  6. 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.
  7. Let cool slightly before serving.
  • Category: Cakes & Cupcakes