Pumpkin Chocolate Chip Cake
This easy pumpkin chocolate chip cake is soft, warmly spiced, and packed with mini semi-sweet chocolate chips. Made in an 8×8-inch pan, it is a simple fall dessert that comes together quickly and stays moist for days.
Equipment
- 8x8-inch baking pan
- large mixing bowl
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup canola 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 mini semi-sweet chocolate chips
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
To store: Cake will keep airtight at room temperature for up to 5 days and in the freezer for up to 4 months.
Adapted from Pumpkin Spice Cake With Cream Cheese Frosting.