Light and only slightly sweet, this snack cake hits the spot with tea, coffee or milk. The kids and I agree it is more fall in nature due to the pumpkin. We think maybe we'll do an almond butter and fruit rendition next time.
1/2 c. smooth all natural peanut butter
1/2 C. molasses
2 T brown sugar
1 C flour (whole wheat is fine)
1 t. baking powder
1/2 t. baking soda
1 C mashed cooked pumpkin (canned is fine)
3/4 t. ground cinnamon
1/3 C. rolled oats
1/3 C. oats
dash almond and vanilla extract
Combine ingredients and mix well (I used a stand mixer and paddle on medium speed). Pour into a greased pan (I used a tart pan) and bake at 350 degrees Fahrenheit for 20 mins. or until cake tester comes out clean. Cool on wire rack. may frost with cream cheese frosting.
Cream cheese frosting: 8 oz softened cream cheese, 2-4 T powdered sugar, 1/2-1 t. almond extract or vanilla extract, water to reach desired consistency. I soften the cream cheese in the stand mixer by first rinsing the metal bowl in hot water then adding the cream cheese and beating on low speed, gradually increase speed after adding additional ingredients. Finish on whip setting.