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pumpkin chocolate chip cake

This soft and moist pumpkin cake is loaded with chocolate in every bite! An easy one-bowl fall dessert that's perfect for entertaining or anytime a pumpkin craving strikes.
Print Recipe
Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 0.5 cup canola or vegetable oil
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon or to taste
  • 1 teaspoons vanilla extract use 1 to 2 according to taste
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt or to taste
  • 0.75 cup mini semi-sweet chocolate chips use 0.75 to 1 cup

Method
 

Preparation Steps
  1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
  2. To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, cinnamon, and vanilla extract. Whisk to combine.
  3. Add the flour, baking powder, baking soda, and salt. Stir until just combined, taking care not to overmix.
  4. Add the chocolate chips and gently stir to combine throughout the batter.
  5. Turn the batter into the prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs, no raw batter.
  6. Allow the cake to cool completely in the pan for at least 1 hour before slicing and serving.

Notes

This pumpkin chocolate chip cake is incredibly soft and moist, loaded with chocolate in every bite. It's an easy one-bowl fall dessert, perfect for entertaining. The recipe uses oil for extra moisture and mini chocolate chips for even distribution throughout the cake. Feel free to adjust spices to your liking.