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Pumpkin Cake with Chocolate Chips Recipe

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4.3 from 8 reviews

This moist and flavorful Pumpkin Cake with Chocolate Chips combines the warm spices of pumpkin pie spice with sweet semi-sweet chocolate chips for a perfect autumn dessert or snack. With a tender crumb and a rich buttery base, this cake is easy to prepare and bake, making it an ideal treat for gatherings or cozy nights at home.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup unsalted butter (room temperature)
  • 1 1/4 cups sugar
  • 1 egg (room temperature)
  • 2 tsp vanilla extract
  • 1 cup canned pumpkin puree

Add-ins

  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature for the cake.
  2. Prepare Baking Pan: Line a 9 x 13 inch baking pan with parchment paper or foil, ensuring an overhang on the sides to easily lift the cake out after baking. Set aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening agents and spices.
  4. Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and sugar together until the mixture is smooth and creamy, which should take about 3 to 4 minutes.
  5. Add Egg and Vanilla: Beat in the egg and vanilla extract until they are fully incorporated into the butter-sugar mixture, creating a uniform batter base.
  6. Add Pumpkin Puree: Mix in the canned pumpkin puree until the batter is combined and smooth, adding moisture and flavor to the cake.
  7. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients in thirds, mixing gently just until the flour is incorporated to prevent overmixing which can toughen the cake.
  8. Add Chocolate Chips: Stir in 1 3/4 cups of the semi-sweet chocolate chips, reserving 1/4 cup to sprinkle on top before baking.
  9. Bake the Cake: Pour the batter into the prepared pan, spread evenly, and bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Top with Remaining Chocolate Chips: Immediately after removing from the oven, sprinkle the reserved chocolate chips over the hot cake so they melt slightly and add extra chocolate flavor.
  11. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack to set and make it easier to handle.
  12. Remove and Serve: Use the parchment paper or foil overhang to lift the cake out of the pan. Cut into squares and serve.
  13. Storage: Store any leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Be sure the egg and butter are at room temperature for better mixing results.
  • Do not over-mix the batter once the flour is added to keep the cake tender.
  • If you prefer a dairy-free version, substitute butter with a vegan butter alternative.
  • The cake can be stored at room temperature for up to 3 days or frozen for longer storage.
  • Use fresh pumpkin pie spice or adjust the spice blend to your taste preferences.

Find it online: https://allcookedup.com/pumpkin-cake-with-chocolate-chips-recipe/