I love the idea of a cookie jar. Growing up, that wasn’t something we had in our house. We had plenty of dessert options, mind you. Just not an actual jar with cookies inside. As a result, it’s always been sort of a dream for me to have a cookie jar.
Except, well, they’re often ugly. And breakable. And most aren’t airtight, so the cookies go bad faster. And when kids get home from school (or their exhausted teacher mom), a cookie isn’t necessarily the answer. Sometimes you want cake. Amazing snack cake. No, not Little Debbie’s (though I do miss those hydrogenated suckers). Healthy, delicious, homemade pumpkin snack cake.
When I shoved the first forkful into my mouth, I thought I’d made a mistake. You see, this cake is gluten-free. But I could’ve sworn I dumped a cup of real flour in there. By some miracle, this cake is light and fluffy and moist and probably the best pumpkin cake I’ve ever tasted. Not exaggerating. For the first time in my life, I was in danger of bingeing on a healthy, no-butter, no gluten, vitamin-filled pumpkin cake.
You see, I like pumpkin, but it’s not my number one thing. Not anymore. This was incredible. And it’s filled with white chocolate chips, which are so perfect with pumpkin. Light and sweet, they make a wonderful contrast for the spice-filled cake base.
This cake passed the husband test (i.e., he ate a ton of it late at night when I wasn’t looking) and my kids were into it, too. Miracles do happen! I guess snack cake is the answer to my what-will-I-feed-them-now struggle. And did I mention that I also ate way too much of it? No regrets. None!
Here it is, the answer to everyone’s mid-afternoon snack cravings. It’s easy and quick and delicious!
- 1 and 3/4 cups oat flour (labeled gluten-free)
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3/4 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 can pumpkin puree
- 1/2 cup canola oil
- 3/4 cup white chocolate chips
Preheat the oven to 350. Spray an 8 x 8 square pan with cooking spray and set aside.
In a large bowl, mix all the dry ingredients except the sugars and white chocolate chips until well incorporated. Set aside. In a medium-sized bowl, combine the eggs and sugars and mix well. Add the pumpkin and oil and stir again. Add the wet ingredients to the dry and beat until a smooth batter has formed. Fold in the white chocolate chips.
Bake for 35-40 minutes until the cake is done, as tested by a toothpick. Cool and then cut into squares.