Pumpkin-Oat Snack Cake with Coconut-Pecan Icing
By: Rachael Stuart
Published: November 1, 2013

When we saw that this pumpkin-oat spice cake is perfect for individual snack servings, we were all in. Each little morsel has the perfect balance of pumpkin, fall spice and a shredded coconut and pecan icing. These pumpkin bars from Willow Bird Baking are totally worth it because you probably already have most of the ingredients in your pantry.
 Pumpkin Oat Snack Cake with Broiled Coconut Icing
	Cake Ingredients:
	1 cup (3 ounces) quick-cooking oats*
	3/4 cup water, room temperature
	3/4 cup (3 3/4 ounces) unbleached all-purpose flour
	1/2 teaspoon baking soda
	1/2 teaspoon baking powder
	1/2 teaspoon salt
	1 teaspoon ground cinnamon
	1/2 teaspoon ground nutmeg
	1/2 cup pumpkin
	4 tablespoons (1/2 stick) unsalted butter, softened
	1/2 cup (3 1/2 ounces) granulated sugar
	1/2 cup packed (3 1/2 ounces) dark brown sugar
	1 large egg, room temperature
	1/2 teaspoon vanilla extract
	Broiled Icing Ingredients:
	1/4 cup packed (1 3/4 ounces) dark brown sugar
	1/2 teaspoon cinnamon
	3 tablespoons unsalted butter, melted and cooled
	3 tablespoons milk
	3/4 cup sweetened shredded coconut
	1/2 cup (2 1/2 ounces) pecans, chopped
	For full recipe instructions, click here.