Author Pam - For the Love of Cooking / Original by Cooks Country
Equipment
8 x 8 Baking Pan
Ingredients
1cupflour
1tbsppumpkin pie spice
1tspbaking powder
½tspbaking soda
¼tspsalt
1cuppumpkin puree**Not pumpkin pie filling
1cupwhite sugar
½cupvegetable oil
2eggs
½cupsemi-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.