Pumpkin Chocolate Chip Cake
Indulge in the perfect fusion of warm autumn flavors and decadent sweetness with this Pumpkin Chocolate Chip Cake. This moist, spiced cake combines the earthy richness of real pumpkin puree with a medley of cozy spices like cinnamon, nutmeg, and ginger, creating a delightful base that's studded with melty semi-sweet chocolate chips in every bite. Simple to prepare and ready in just 50 minutes, this recipe is perfect for fall gatherings, Thanksgiving desserts, or any occasion that calls for a comforting treat. Baked in a 9x13-inch pan, it serves a crowd of 12 and is as easy to make as it is to enjoy. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence. This pumpkin chocolate chip cake recipe is a delicious way to embrace the season while satisfying your sweet tooth!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cup unsweetened pumpkin puree
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet 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 flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Whisk until smooth.
Add the vegetable oil to the pumpkin mixture and whisk until well blended.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three increments, stirring gently after each addition until just combined. Do not overmix.
Fold in the chocolate chips with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely in the pan before slicing and serving. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 625.5 g | 227% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 397.7 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 318 mg | 24% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1130 mg | 24% | |
*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.
