Pumpkin Chocolate Chip Snack Cake
This deliciously soft and moist pumpkin cake is loaded with pumpkin and chocolate and is very easy to make.
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 for a pumpkin chocolate chip snack cake 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
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
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.
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.
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.
What a great looking pumpkin cake! We have been enjoying lots of pumpkins and I can’t wait to make this one!
A delicious combination. I bet the cake is a big hit.
Pam I love this pumpkin chocolate chips cake, looks delicious , xo
I know Remy would love this! such a fun snacking cake.
Oh my gosh. SO GOOD!
I have to stop getting up in the middle of the night and eating the things that I am baking from your blog…
I have to give most away to my lucky friends or I succumb to middle of the night snacking. The recipients of the goods love you!
Anne,
Once again, you’ve made my day. Thankfully, my kids normally devour all of the baked goods for me. So glad you liked this cake.
-Pam
I substituted the granulated sugar for monk fruit sweetener. I have made this both as a snackcake and as mini muffins. I prefer the mini muffins as they are easier to freeze for quick snacks and breakfast.
Babs,
I’m so glad they have adapted well for you. Making muffins and freezing them is a terrific idea!
-Pam