Nutella Pumpkin Cake - A great snack for....

...after school and your kids are driving you bonkers.
...late at night when your stomach starts yelling at you that the chicken you had for dinner just didn't cut it.
...first thing in the morning when you're too lazy to even make a bowl of cereal.
...any darned time you want something really, really good.

Cream butter, sugar, brown sugar. Add an egg and vanilla.

Add some pumpkin.

Whisk together flour, cinnamon, nutmeg, baking soda, and salt.

Mix in the flour mixture until just combined.

Spread batter evenly into the pan.

Drop tablespoons of Nutella all over the cake batter. Eat a few spoonfuls for yourself...go on, no one is looking!

Swirl, baby, Swirl!

Mmmm...snacky.

Nutella Pumpkin Cake

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 pumpkin
1 cup Nutella

Preheat oven to 350 degrees.

Spray a 9x13inch baking pan with cooking spray. Set aside.


In a large bowl, cream butter and sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin. 

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

Reduce speed to low, and mix in the flour mixture until just combined.  Spread batter evenly into the prepared pan.

Drop tablespoons of Nutella all over the pumpkin cake batter. Swirl in the Nutella with a knife.

Bake for about 35-40 minutes or until a toothpick comes out clean. Cool completely.