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 from making homemade dog treats recently, so I decided to use it to make a cake. I found this Cook’s Country recipe for a pumpkin chocolate chip snack cake. It sounded tasty, and it used ingredients I had on hand. The cake was 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-inch baking pan with 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 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 over 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 cooling rack for 20 minutes.

Remove the cake from the pan and let it cool completely on the rack, about 1 hour. Serve.

Store, wrapped in plastic wrap, at room temperature for up to 3 days.