Whole Grain Pumpkin Chocolate Chip Snack Cake
User Reviews
4.6
Whole Grain Pumpkin Chocolate Chip Snack Cake
Description
This snack cake features pumpkin puree mixed with granulated and brown sugars, applesauce, and eggs for moisture and sweetness. Whole wheat flour and a mix of baking powder and soda provide the structure. The blend of warming spices—cinnamon, ginger, nutmeg, and allspice or cloves—compliments the pumpkin’s natural flavor. Miniature chocolate chips scattered throughout add bursts of chocolate.
The batter is gently combined to keep the cake tender and is baked in a square pan until a toothpick emerges clean, indicating doneness. The cake yields a soft crumb with a gently spiced pumpkin flavor and melty chocolate highlights.
This cake can be served as a snack or dessert, appealing for autumn or whenever pumpkin flavors are desired. Allowing the cake to cool before cutting ensures clean slices.
Substitute all-purpose flour if whole wheat is unavailable. Alternatively, use pumpkin pie spice in place of the individual spices for convenience.
Ingredients
- 1 cup pumpkin puree canned
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup applesauce unsweetened
- 2 egg large
- 1 ¼ cups whole wheat flour see note
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon allspice or cloves
- ½ cup miniature chocolate chips
Instructions
- Preheat the oven to 350 degrees. Lightly grease an 8X8- or 9X9-inch square baking pan (I prefer metal; if using glass, decrease oven temperature to 325 degrees).
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, applesauce and eggs until well combined.
- Add the flour, cinnamon, baking powder, ginger, nutmeg, baking soda, salt, allspice (or cloves), and chocolate chips. Stir until no dry streaks remain (don't overmix or the cake may be tough and dry instead of soft and moist).
- Spread the batter evenly in the prepared pan. Bake for 25-30 minutes (40-45 minutes for a glass pan) until a toothpick inserted in the center comes out clean and the top of the batter springs back lightly to the touch.
- Let the cake cool before cutting into squares.
Notes
- You may substitute all-purpose flour for whole wheat flour if preferred.
- White whole wheat flour yields a lighter texture and flavor compared to red whole wheat flour.
- If desired, replace the individual spices with about 1 tablespoon of pumpkin pie spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 228kcal | 11% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 199mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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