| | |

Pumpkin Chocolate Chip Snack Cake

This deliciously soft and moist pumpkin cake is loaded with chocolate and it’s so easy to make.

Pumpkin Chocolate Chip Snack Cake

I had some leftover pumpkin puree after making homemade dog treats recently so I decided to make a cake with it. I found this Cooks Country recipe online and it sounded tasty and it used ingredients I had on hand. The cake was super simple to make, smelled wonderful while it baked, and made my kids happy.

Pumpkin Chocolate Chip Snack Cake

How to Make a Pumpkin Chocolate Chip Snack Cake

Preheat the oven to 350 degrees. Line an 8×8 baking pan with a bit of parchment paper, if desired. Lightly spray the baking dish and parchment with cooking spray.

Whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl.

In a small bowl, whisk the pumpkin puree, sugar, oil, and eggs together until very well combined. Stir the pumpkin mixture into the flour mixture until just combined. Stir in most of the chocolate chips until just incorporated.

Pour the mixture into the prepared baking pan and smooth the top with a rubber spatula. Sprinkle the last few chocolate chips on top of the cake.

Pumpkin Chocolate Chip Snack Cake

Bake until a tester inserted in the center comes out clean, about 30-35 minutes. Let the cake cool in the pan on a wire rack for 20 minutes. Remove cake from pan and let cool completely on rack, about 1 hour. Serve. Store, wrapped in plastic wrap at room temperature for up to 3 days.

Pumpkin Chocolate Chip Snack Cake

 

Pumpkin Chocolate Chip Snack Cake

Pumpkin Chocolate Chip Snack Cake

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Pam - For the Love of Cooking / Original by Cooks Country

Equipment

  • 8 x 8 Baking Pan

Ingredients

  • 1 cup flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup pumpkin puree **Not pumpkin pie filling
  • 1 cup white sugar
  • ½ cup vegetable oil
  • 2 eggs
  • ½ cup semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350 degrees. Line an 8×8 baking pan with a bit of parchment paper, if desired. Lightly spray the baking dish and parchment with cooking spray.
  • Whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl. 
  • In a small bowl, whisk the pumpkin puree, sugar, oil, and eggs together until very well combined. Stir the pumpkin mixture into the flour mixture until just combined. Stir in most of the chocolate chips until just incorporated.
  • Pour the mixture into the prepared baking pan and smooth the top with a rubber spatula. Sprinkle the last few chocolate chips on top of the cake.
  • Bake until a tester inserted in the center comes out clean, about 30-35 minutes.
  • Let the cake cool in the pan on a wire rack for 20 minutes. Remove cake from pan and let cool completely on rack, about 1 hour. Serve. Store, wrapped in plastic wrap at room temperature for up to 3 days.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. What a great looking pumpkin cake! We have been enjoying lots of pumpkins and I can’t wait to make this one!