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Pumpkin Chocolate Chip Snack Cake
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Pumpkin Chocolate Chip Snack Cake

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

Equipment

  • 8 x 8-Inch Baking Pan
  • Wire Cooling Rack

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-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 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 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.