Chocolate Chip Pumpkin Cake
Indulge in the cozy flavors of fall with this irresistible Chocolate Chip Pumpkin Cake, a perfect balance of warm spices and sweet chocolate in every bite. Made with tender pumpkin puree, aromatic cinnamon and nutmeg, and studded with rich, melty chocolate chips, this moist cake is a crowd-pleaser for any occasion. With just 15 minutes of prep time and a simple one-bowl mixing method, this hassle-free recipe yields a perfectly baked treat that’s ready in under an hour. Serve it plain for a casual dessert or dress it up with a dollop of whipped cream or powdered sugar for a festive touch. Whether it's for a holiday table or a cozy weeknight indulgence, this pumpkin chocolate chip cake is a baking must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Beat with a mixer on medium speed until smooth and well blended.
Add the eggs, one at a time, to the wet ingredients, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the chocolate chips with a spatula or spoon until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Slice and serve your Chocolate Chip Pumpkin Cake as is, or with a dollop of whipped cream or a dusting of powdered sugar for an extra treat!
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 36.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
