Chocolate Chip Pumpkin Cake
Chocolate chip pumpkin cake is moist, spiced, and packed with rich chocolate. A perfect fall dessert you’ll bake again and again.
Equipment
- ctric mixer or whisk (for creaming and mixing)
- Spatula (for folding and spreading)
- Measuring cups and spoons
- Wire cooling rack
- Oven
- Toothpick (for testing doneness)
Ingredients
- 2 cups pumpkin purée not pumpkin pie filling
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup whole milk
- 1 1/2 cups semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan.
- In a large mixing bowl, cream together 🧈 butter, 🍬 granulated sugar, and 🍬 brown sugar until light and fluffy.
- Beat in 🥚 eggs one at a time, then mix in 🎃 pumpkin purée and 🥄 vanilla extract until smooth.
- In another bowl, whisk together 🥣 flour, 🧂 baking powder, 🧂 baking soda, 🧂 salt, 🍂 cinnamon, 🍂 nutmeg, and 🍂 cloves.
- Gradually mix dry ingredients into the wet mixture, alternating with 🥛 milk, until just combined.
- Fold in 🍫 chocolate chips, reserving some for the top.
- Spread batter evenly into the prepared pan and sprinkle remaining 🍫 chocolate chips over the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing into squares and serving.
