Chocolate Chip Pumpkin Cake
This chocolate chip pumpkin cake is the perfect fall treat! Made in one bowl without a mixer, it's packed with mini chocolate chips.
Servings: 12 slices
Calories: 367kcal
Equipment
- 1 8x8 inch baking pan
Ingredients
Pumpkin Bread
- 1 ⅓ cup canned pumpkin
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 8 tablespoons neutral oil
- 1 ¼ cup white sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 2 cups all purpose flour
- 1 cup mini chocolate chips
Pumpkin Spice Sugar Topping
- ⅛ cup granulated sugar
- ½ tablespoon pumpkin pie spice
Instructions
- Heat oven to 350°Fahrenheit/175°Celsius. Grease an 8x8-inch baking pan and line it with parchment paper. Make sure it overhangs the edges so it's easier to lift the cake out later!
- In a large bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth. Add the baking powder, baking soda, spices, and salt. Mix until completely combined. Add flour and stir, stopping when you no longer see streaks of flour.1 ⅓ cup canned pumpkin, 2 large eggs, 2 teaspoons vanilla extract, 8 tablespoons neutral oil, 1 ¼ cup white sugar
- Add the baking powder, baking soda, spices, and salt. Mix until completely combined. Add flour and stir, stopping when you no longer see streaks of flour.½ teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon kosher salt, 2 cups all purpose flour
- Stir in the mini chocolate chips.1 cup mini chocolate chips
- Pour into your prepared pan. In a small bowl, whisk together the extra sugar and pumpkin pie spice - this is totally optional! Feel free to skip this step if you don't want to sugar topping. Sprinkle over the cake.⅛ cup granulated sugar, ½ tablespoon pumpkin pie spice
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before slicing into squares.
Video
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way
Neutral Oil: Use an oil like vegetable, canola, or sunflower oil. We want something without a strong taste!
Pumpkin Puree: Make sure you're using 100% pure pumpkin puree and not pumpkin pie filling.
Storage: Keep tightly wrapped at room temperature for up to 5 days.
Nutrition
Calories: 367kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 365mg | Potassium: 124mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5297IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
