Pumpkin Snickerdoodle Snack Cake

Directions

1. 1
   Preheat oven to 375F. Spray a 10x15 jellyroll pan with no stick cooking spray and set aside.In a small saucepan over medium heat, heat pumpkin over medium heat until hot. Stir in baking soda and remove from heat.
2. 2
   Let cool to warm.In the bowl of your mixer, beat shortening and sugar on medium speed until fluffy, about a minute. Beat in egg until combined.
3. 3
   Mix in pumpkin mixture, scraping the sides of the bowl as needed.In a medium bowl, stir together flour, baking powder, cinnamon and salt.
4. 4
   Mix into batter until just combined.Stir batter from the bottom with a spatula to make sure all ingredients are mixed in.
5. 5
   Mix together sugar and cinnamon and sprinkle the top of the cake evenly.
6. 6
   Sprinkle with cinnamon chips, pressing gently into the batter.
7. 7
   Spread batter into prepared pan and bake for 12-15 minutes, until top springs back when lightly touched in the center.
8. 8
   Let cool for 30 minutes, then sprinkle top with powdered sugar.