Pumpkin Cake And Snickerdoodle Crumble Gluten Free Cake…

Pumpkin Cake with Snickerdoodle Crumble

Pumpkin Cake with Snickerdoodle Crumble | Enjoy Life Foods

Makes 1 8×8 Gluten Free Cake

It’s that time of year: pumpkins everywhere! Why not try this unique pumpkin-based treat, which combines pumpkin cake with a tasty crumble topping featuring Enjoy Life Foods’ Snickerdoodle cookies? The recipe even includes everyone’s favorite snack of the season: toasted pumpkin seeds. It’s simple to prepare and takes 40 to 50 minutes of baking.

INGREDIENTS: Snickerdoodle Crumble Ingredients:

1/3 C. toasted pumpkin seeds
4 Enjoy Life Foods Soft Baked Snickerdoodle Cookies

2 T. shortening or Earth Bound Butter (cassien free)

Pumpkin Cake Ingredients:

1 C. pumpkin puree
¼ C. granulated sugar
3 T. flax meal + ½ C. hot water
½ C. water
2 T. neutral oil (e.g. canola, grapeseed, safflower)
1 box Enjoy Life Foods Muffin Mix
1 T. pumpkin pie spice (traditionally cinnamon, nutmeg, ginger, allspice)

DIRECTIONS:

1. Line an 8” glass-baking dish with parchment paper and set aside. Preheat oven to 350°.

2. Prepare the snickerdoodle crumble by adding the toasted pumpkin seeds, snickerdoodle cookies, and shortening to the bowl of a small food processor. Pulse until it is all blended together and crumbly.

3. Prepare the cake by mixing everything together in a bowl with a whisk until combined. Pour into the parchment-lined baking dish. Top with the snickerdoodle crumble and bake for 40–50 minutes until a toothpick inserted into the middle comes out clean.

Recipe credit:glutenfreeandmore.com

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