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Pumpkin Chocolate Chip Cake: A Moist Delight Awaits!

Pumpkin Chocolate Chip Cake
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A moist and spiced pumpkin chocolate chip cake that is perfect for fall, combining the rich flavors of pumpkin and chocolate in a delightful dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2/3 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree
  • 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8×8 or 9×9-inch baking pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
  3. In another bowl, beat oil, granulated sugar, and brown sugar until smooth. Add eggs, one at a time, then stir in vanilla and pumpkin puree until well combined.
  4. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in chocolate chips.
  5. Pour batter into prepared pan and spread evenly. Top with a few extra chocolate chips if desired.
  6. Bake for 30–35 minutes or until a toothpick comes out with a few moist crumbs. Cool completely before slicing.

Notes

  • Serve with vanilla ice cream or whipped cream.
  • Drizzle with melted chocolate or maple glaze.
  • Enjoy warm with a mug of spiced tea or coffee.
  • Use mini chocolate chips for more even distribution.
  • Substitute whole wheat flour for a fiber-rich twist.
  • Store covered at room temperature for 2 days or refrigerate up to 5 days.

Nutrition

Find it online: https://www.homeydishes.com/pumpkin-chocolate-chip-cake-recipe/