Pumpkin Chocolate Chip Cake
This Pumpkin Chocolate Chip Cake is soft, moist, and full of fall flavors, paired perfectly with the richness of chocolate chips. It's quick to make, requires just one bowl, and is a great dessert for any occasion.
Equipment
- 1 8*8 Baking Pan
Ingredients
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon Optional
- ½ teaspoon ground ginger Optional
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, pumpkin pie spice and salt. Set aside.
- In a large bowl, whisk together the pumpkin purée, oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Toss the chocolate chips in a tablespoon of flour to prevent sinking, and gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.Sprinkle the mini chocolate chips over the top of the cake.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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