It’s Thanksgiving morning, and you’ve been up since 6 am preparing for the big feast. Your hungry in-laws stumble into the kitchen, following the faint aroma of turkey, stuffing and mashed potatoes. The Macy’s parade and the Bears’ game will keep them entertained for a while, but the food is far from done. So how do you keep all of your hungry guests satisfied until turkey time? Serve these quick and easy pumpkin bites with some hot apple cider and you’ll keep everyone in good spirits.
Don’t forget to buy a good quality non-GMO verified canned organic pumpkin product for this dish (such as this one here from Farmer’s Market.) “Pumpkin pie filling” is not the same product and usually contains syrups, sweeteners, salt, and spices.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 can solid-pack pumpkin (15oz)
- 1/3 cup vegetable oil
- 2 large cage-free organic eggs
- 1 teaspoon pumpkin pie spice
- 1 1/4 cups sugar, plus 2 tablespoons
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- Powdered sugar, as needed
Put oven rack in middle position and preheat oven to 350 degrees.
Grease and flour a 9×13 cake pan.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 2 tablespoons sugar in small pinch bowl.
Fill the 9×13 cake pan with the batter, then sprinkle with cinnamon-sugar mixture.
Bake until golden brown and a wooden skewer inserted into the center of the mixture comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer the cake from pan to rack and cool to room temperature. Using a slicing knife, cut into 1″ squares. Sprinkle with powdered sugar and serve immediately. Makes about 80 “bites.”