Pumpkin Nutella Snack Cake

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Pumpkin Nutella Snack Cake Recipe

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 Recipe

Pumpkin Nutella Snack Cake

This easy pumpkin cake is a fall favorite. You will love the Nutella addition!

Servings
16

Ingredients

  • 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

Instructions

  1. 1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
  2. 2. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
  3. 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. 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. 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

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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!!

  2. 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

  3. 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.

  4. 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.

  5. 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!

  6. 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.

  7. I made this yesterday, and my daughter and husband absolutely love it! I didn’t have enough Nutella, so I halved the recipe. I baked it in an 8″ square pan for 35 minutes, and it turned out wonderful. I was also out of ground ginger (it was one of those days!), so I just deleted that and the other spices and used 1 tsp of pumpkin pie spice instead. I used a chopstick to gently swirl the Nutella around, because I wanted it more like a frosting like you did. The cake is fluffy,moist, and the spices and mellow Nutella flavor go together perfectly. And it’s almost gone. πŸ™‚ Thanks for the great recipe!

    Here’s my halved version of your recipe:

    1 cup all-purpose flour
    1 teaspoon pumpkin pie spice
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 stick unsalted butter, at room temperature
    1/4 cup granulated sugar
    1/2 cup packed brown sugar
    1 large egg, at room temperature
    1 teaspoon vanilla extract
    1/2 cup packed canned pumpkin puree
    1/2 cup Nutella

  8. I became a huge fan of Nutella the summer my sister came back from spain- she said she ate it everyday and lets just say that was not so good cause she came back 20 lbs heavier! Made this recipe today and WOW- it’s a keeper. Love pumpkin, lovd Nutella and love that it is something different than your typical pumpkin Pie. Thanks for sharing your talent!!

  9. Oh! I like this cake with my favorite filling NUTELLA. Yummy! I know pumpkin cakes are delish and you can’t leave without eating a bunch of these cakes. This makes it awesome of the NUTELLA flavor. YUM!

  10. Where does the ginger come in? I couldn’t find it in the grocery store (I live in the UK so everything is different) so I hope I can make these without the ginger.

  11. I made this and my family (some of which can be quite picky) ATE it all up! They loved it – I loved that they loved it and will definitely be making it again, and again, and again! Thank you for this yummy recipe!!!

  12. Well this definitely isn’t one of the fanciest desserts in the world, but it was definitely enough to satisfy the baking craving for me! It was very easy to make and I always love making swirl patterns on top of my cakes.
    I didn’t use the full cup of nutella on top because it was too much for me, but other than that, I followed the recipe to a T and it was great!

  13. Made this with my 7-year-old daughter who is a nutella addict. It was a hit all around and disappeared by the end of the day.

  14. Made these for Thanksgiving and they turned out great – moist, hazelnut-y and with a pumpkin cinnamon twist. On that note I added a lot more cinnamon (professed cinnaholic) and a teaspoon of ground cloves for an extra kick.

  15. I tried making this today, but it did not turn out well πŸ™ It was cooked perfectly on the top and sides, but it was not done inside. I baked it for 50 mins instead of the required 35-40 mins. I’m not sure what happened. Followed the recipe exactly. If anyone has any input, I would appreciate it. Thanks.

  16. Hi I live In India

    Just wanted to know how many grams is one stick of butter that you use??
    here we get 100 gm packs
    plssssssss do rvt
    thanks/Annie

  17. This is the quickest easiest recipe and seems fool proof. All my kids request it for there birthdays and its a nice snack cake for lunch pails. A large can of pumpkin can make 3 cakes and usually I make all three in one week! My husband bought me the 11 pound jug of nutella from Costco 5 months ago just so I can make this cake. That jug is now empty!! This cake is that good!!!
    Also works great with leftover baked sweet potatoes. I just squeeze them loose from the skin and use inplace of pumpkin….its almost better this way!

  18. I made this today. I omitted the butter for plain Greek yogurt. It turned out amazing. I also added dark chocolate chips to the top. I wish I could post a picture of it. Thank you for the recipe

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