- Total Time
A fabulous fall snack. You get a generous piece of cake, topped with a crunchy walnut and an underlying hint of caramel flavor.
cooking spray1 spray(s), flour-variety recommended
regular butter½ cup(s), softened
packed light brown sugar1 ½ cup(s)
egg(s)3 large, beaten
canned pumpkin2 cup(s)
table salt¼ tsp
pumpkin pie spice1 tsp, or more to taste
all-purpose flour1 ½ cup(s)
uncooked quick oats1 ½ cup(s)
baking soda2 ½ tsp
walnut(s)24 halves, cut into pieces
- Preheat oven to 350ºF. Coat a 10- X 15-inch baking dish with cooking spray.
- Using an electric mixer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs and pumpkin; beat well. Add salt, pumpkin pie spice, flour, oats and baking soda; mix thoroughly. Pour batter into prepared baking dish and place walnut halves on top so there will be 1 walnut in the center of each piece of cake. Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes.
- Cool in pan and cut into 24 pieces. Yields 1 piece per serving.