Pumpkin Chocolate Chip Cake
User Reviews
4.5
Pumpkin Chocolate Chip Cake
Description
This cake batter mixes eggs, granulated sugar, pumpkin puree, and oil with spices including pumpkin pie spice and cinnamon, along with vanilla extract. The dry ingredients include all-purpose flour, baking powder, baking soda, and salt. Mini chocolate chips are added to the batter for even distribution and to minimize sinking. The batter is poured into an 8x8-inch pan lined with spray-coated foil for easy cleanup and baked at 350°F for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
The resulting cake has a tender crumb with a mild pumpkin and warm spice flavor complemented by the semi-sweet chocolate chips. Cooling the cake for at least an hour before cutting helps it set properly. The mini chocolate chips provide small pockets of chocolate throughout the cake rather than large chunks.
The cake stores well at room temperature in an airtight container for up to five days and freezes for up to four months. Using mini chocolate chips is recommended for even distribution of chocolate in each slice.
Ingredients
- 2 egg large
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup canola oil or vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon or to taste
- 1 to 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- ¾ to 1 cup chocolate chips See NOTE below, mini, semi-sweet
Instructions
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, cinnamon, vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
- Add the chocolate chips and stir to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.
- Allow cake to cool in the pan for at least 1 hour before slicing and serving.
Notes
- Use mini chocolate chips to prevent sinking and ensure even distribution.
- Store baked cake airtight at room temperature for up to 5 days.
- Freeze wrapped portions for up to 4 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 275kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 31mg | 10% |
| Sodium | 196mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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