Two Peas and Their Pod

Pumpkin Nutella Snack Cake

Pumpkin Nutella Snack Cake

Earlier this fall I created fabulous treat, pumpkin Nutella bread. Pumpkin and Nutella are such a fine match-I just had to let them meet again. Last week I baked a pumpkin Nutella snack cake that is equally divine. If you are looking for a new dessert to serve at your Thanksgiving meal, I highly recommend pumpkin Nutella snack cake.

I am not a fan of most Thanksgiving foods, but when dessert time comes around, count me in! I like to have a little taste of everything. I like pie, but I also appreciate when there are other options, such as crisps, cobblers, or cake. This pumpkin Nutella cake is perfect for Thanksgiving because it contains pumpkin, is super easy to make, and will most likely steal the show. Sorry pies!

This moist pumpkin cake is spiced with cinnamon, nutmeg, and ginger. The Nutella acts as the frosting, right before you pop the cake into the oven, you swirl big globs of Nutella throughout the pumpkin batter. The rich chocolate hazelnut Nutella really is the “icing on the cake.”

You can never have too many desserts, so squeeze the Thanksgiving pies over and make room for pumpkin Nutella snack cake. It is sure to be a hit!

Pumpkin Nutella Snack Cake

Yield: 16 pieces of cake

Cook Time: 35-40 minutes


2 cups all-purpose flour
1 1/2 teaspoons of cinnamon
1/2 teaspoon fresh nutmeg
1/4 teaspoon ginger
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 cup Nutella


1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.

2. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer, cream butter and sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture until just combined.

4. Spread batter evenly into the prepared pan. Drop tablespoons of Nutella all over the pumpkin cake batter. Swirl in the Nutella with a knife. I wanted the Nutella to stay towards the top, to act as the frosting, so I swirled gently.

5. Bake for about 35-40 minutes or until the sides pull away from the pan and a toothpick comes out clean. Place cake on a wire rack and cool completely. Cut into squares and serve.

If you like this pumpkin Nutella snack cake, you might also like:

Pumpkin Chocolate Chip Bundt Cake from Two Peas and Their Pod
Self-Frosting Pumpkin Nutella Muffins from Phemomenon
Pumpkin Roll with Mascarpone and Nutella Filling from Bell’alimento
Pumpkin Cheesecake with Nutella from Pig Pig’s Corner

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92 Responses to “Pumpkin Nutella Snack Cake”

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  1. Jessica @ How Sweet — November 17, 2010 @ 4:43 am

    I want some of this to snack on today!

  2. Katrina — November 17, 2010 @ 4:46 am

    This summer I went to Europe for two months, and noticed EVERYONE there loves nutella. After one bite, I was hooked. My, my, this cake looks good.

  3. Erica — November 17, 2010 @ 5:30 am

    I must admit- I get bored of regular ole pumpkin pie- I like this twist. I am about to try to create a granola topped apple cake….I hope it turns out! If so, I will be bringing it to thanksgiving!!

  4. Traci — November 17, 2010 @ 6:38 am

    Looks delicious Maria!

  5. maggy@threemanycooks — November 17, 2010 @ 6:38 am

    Looks awesome! Two of my favorite things together.

  6. the blissful baker — November 17, 2010 @ 6:46 am

    how decadent! this looks soo good!

  7. Amanda — November 17, 2010 @ 6:54 am

    Wow… this sounds absolutely divine. And it looks so moist and yummy!! Great job!

  8. marla {family fresh cooking} — November 17, 2010 @ 6:55 am

    Yes, pumpkin & nutella are a match made in heaven! Simply fabulous snack cake :) xo

  9. Sasa — November 17, 2010 @ 7:02 am

    I’m a Kiwi so we don’t celebrate Thanksgiving but this looks like a recipe to make me change my mind! I looove Nutella and I am living near its birthplace at the moment so I figure I have carte blanche to eat as much as I want while I’m here because it’s cheaper than at home ;P

  10. Tracy — November 17, 2010 @ 7:07 am

    Beautiful cake!

  11. Liz @ Blog is the New Black — November 17, 2010 @ 7:08 am

    This looks really tasty! I will be serving something similar for Thanksgiving!

  12. Heather I. — November 17, 2010 @ 7:18 am

    I just saw a Costco coupon for Nutella and was trying to convince myself to buy so much of it. Now I have the perfect excuse! Can’t wait to give this a try.

  13. Jenny Flake — November 17, 2010 @ 7:21 am

    Looking so yummy! I am such a Nutella fan!

  14. Paula - bell'alimento — November 17, 2010 @ 8:10 am

    Pumpkin & Nutella are magical aren’t they ; ) Thanks so much for including my pumpkin roll in your round up xoxo

  15. Erika - In Erika's Kitchen — November 17, 2010 @ 8:21 am

    Looks fantastic!

  16. Melissa — November 17, 2010 @ 8:37 am

    I am almost embarrassed to admit that I just ate a gigantic spoonful of Nutella about 3 minutes ago…it is my addiction. If there is any Nutella left, I just might have to give this a try today.

  17. Deborah — November 17, 2010 @ 8:41 am

    I think this would be great on Thanksgiving morning!! Yum!

  18. Georgia @ The Comfort of Cooking — November 17, 2010 @ 9:14 am

    This looks wonderful, Maria! I have a very similar cake post coming on Friday, but I could definitely go for a bite of one of your delicious cakes now! Thanks so much for sharing. I don’t think any woman in her right mind could pass up anything with Nutella, myself included.

  19. Jenna — November 17, 2010 @ 9:46 am

    this looks sooooo good. You know me and nutella!!! Totally making this soon.

  20. Kelley — November 17, 2010 @ 10:55 am

    This looks delicious. How can you go wrong with Nutella in anything?!

  21. Estela @ Weekly Bite — November 17, 2010 @ 10:58 am

    Maria this looks amazing!!! I’ll be baking this on Turkey day :)

  22. Peter — November 17, 2010 @ 11:14 am

    Maria, what a fab twist on with Nutella and a seasonal one too! Make you want it to be autumn all year ’round.

  23. Bridgett — November 17, 2010 @ 11:20 am

    Pumpkin and nutella is a match made in heaven!

  24. Joanne — November 17, 2010 @ 11:20 am

    I had a pumpkin brownie swirl mishap the other day that left me with some delicious pumpkin cake that I then topped with some nutella cream cheese frosting (amazing). next time, I’m just doing straight nutella!

  25. Jen @ My Kitchen Addiction — November 17, 2010 @ 11:31 am

    Yum! Can you believe I still haven’t tried the pumpkin Nutella combo? Seriously, what am I thinking? I just might have to break out my jar this afternoon and get baking. Looks fantastic!

  26. Eliana — November 17, 2010 @ 12:00 pm

    Could this look more delicious….I don’t think so!!!

  27. ann steinbach — November 17, 2010 @ 1:59 pm

    This cake looks fanastic!

  28. Jersey Girl Cooks — November 17, 2010 @ 2:26 pm

    Yum! I think this has topped off your pumpkin nutella bread!

  29. Heather (Heather's Dish) — November 17, 2010 @ 2:28 pm

    nutella makes everything better…even the stuff that was already great!

  30. natalie (the sweets life) — November 17, 2010 @ 2:29 pm

    i LOVED that pumpkin nutella bread and imagine this is just as good. and what do you know, my father in law just bought me two big jars of nutella :)

  31. CookiePie — November 17, 2010 @ 4:28 pm

    Mmmmmmm – delicious!! Love this combo!!

  32. Jennifer (Savor) — November 17, 2010 @ 5:17 pm

    See- you share dthis via stumble and I got it so now we need to show you…did you bring some nutella?

  33. Jenn@slim-shoppin — November 17, 2010 @ 5:19 pm

    Love this! I may bring this to a turkey pot luck my office is having Friday. Yum!!

  34. Katrina — November 17, 2010 @ 6:15 pm

    Yummy! I’ve got some sweet potato puree in the fridge. I’m so wondering if I could use that instead of the pumpkin. A chef friend told me you can’t sub pumpkin for sweet potatoes in a cake because pumpkin isn’t sweet enough. Now I’m wondering if sweet potatoes are ok to sub for pumpkin and maybe use less sugar if they are sweeter. Hmmm? Very tempting to try. ‘Course, I could just open another can of pumpkin.
    Looks great, Maria.

    • twopeas replied: — November 20th, 2010 @ 8:32 am

      Let me know if you try it with sweet potatoes. I am sure it would be just as tasty!

  35. Chris — November 17, 2010 @ 6:50 pm

    You had me at Nutella. This looks delish and I am afraid if I make it, I will not share! :)

  36. Amanda Richardson — November 17, 2010 @ 7:32 pm

    This looks delicious! I love, love, LOVE nutella!! It sounds like such a natural combination.

  37. Christina @ Sweet Pea's Kitchen — November 17, 2010 @ 9:14 pm

    This looks and sounds delicious! You just can’t go wrong with pumpkin and nutella! :)

  38. Michelle @ Brown Eyed Baker — November 18, 2010 @ 9:48 am

    This looks awesome! I really love the pumpkin/Nutella combo!

  39. Mackenzie@The Caramel Cookie — November 18, 2010 @ 1:41 pm

    I have a jar of Nutella in the pantry just waiting to be turned into this! Perfect!

  40. Jenn — November 19, 2010 @ 11:27 am

    love love love this recipe! so creative!

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