Pumpkin Chocolate Chip Cake: The Ultimate Pumpkin Chocolate Chip Cake Recipe
Introduction to Pumpkin Chocolate Chip Cake
Welcome to the wonderful world of baking where the flavors of autumn come to life! This Pumpkin Chocolate Chip Cake is a delightful treat that combines the warm spices of pumpkin pie with the rich sweetness of chocolate. Perfect for any occasion, this cake is not only easy to make but also incredibly moist and flavorful. Get ready to impress your friends and family with this delicious dessert that’s sure to become a family favorite!
A Personal Story Behind My Pumpkin Chocolate Chip Cake Journey
Growing up, my grandmother often made pumpkin desserts during the fall, filling our home with the comforting aroma of cinnamon and nutmeg. One of my fondest memories is helping her bake a cake similar to this one. The joy of mixing ingredients together and the anticipation of tasting the final product is something I cherish. Today, I share this recipe in honor of her legacy, hoping to create new memories for others.
What Makes This Pumpkin Chocolate Chip Cake Recipe Special?
This recipe stands out for its unique combination of flavors and textures. The pumpkin puree not only adds moisture but also enhances the cake’s flavor profile, creating a subtle sweetness that perfectly complements the semisweet chocolate chips. With spices like pumpkin pie spice and cinnamon, each bite is an explosion of warm autumn flavors. Plus, it’s simple enough for bakers of all skill levels to master!
The Full Pumpkin Chocolate Chip Cake Recipe
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 15-ounce can pumpkin puree (not pie filling)
- 1 1/2 cups semisweet chocolate chips, plus optional 1/4 cup for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish with nonstick cooking spray to prevent sticking.
- In a large bowl, use an electric hand or stand mixer to beat the eggs. Add the granulated sugar and beat for about a minute until well combined. Pour in the vegetable oil while beating, then add the pure vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. This helps to evenly distribute the leavening agents and spices.
- Gradually beat the dry mixture into the wet mixture, alternating with the pumpkin puree until everything is combined. This method ensures a smooth batter. Gently fold in the 1 1/2 cups of chocolate chips, making sure they are evenly distributed.
- Pour the batter into the prepared baking dish and smooth out the top with a spoon. If desired, sprinkle the optional 1/4 cup of chocolate chips over the cake for an extra chocolatey top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 20-30 minutes before slicing and serving. Enjoy this delicious treat warm or at room temperature!
Serving Suggestions and Variations for Pumpkin Chocolate Chip Cake
This Pumpkin Chocolate Chip Cake is delightful on its own, but there are many ways to enjoy it! Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For added texture, you can include chopped nuts like walnuts or pecans in the batter. Drizzle some caramel sauce on top for a sweet twist, or enjoy it plain as a cozy snack with your afternoon tea or coffee.
Frequently Asked Questions About Pumpkin Chocolate Chip Cake
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and puree the pumpkin until smooth.
How should I store the cake?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Can I freeze this cake?
Yes, you can freeze the cake for up to 3 months. Just make sure to wrap it well in plastic wrap and foil.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: 60 minutes
Calories per Serving: 380
Servings: 12
Pumpkin Chocolate Chip Cake
Equipment
- 13x9-inch baking dish Greased with nonstick spray
Ingredients
Main Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 15 ounce pumpkin puree not pie filling
- 1.5 cups semisweet chocolate chips
- 0.25 cup semisweet chocolate chips optional for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13x9-inch baking dish with nonstick cooking spray to prevent sticking.
- In a large bowl, use an electric hand or stand mixer to beat the eggs. Add the granulated sugar and beat for about a minute until well combined. Pour in the vegetable oil while beating, then add the pure vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. This helps to evenly distribute the leavening agents and spices.
- Gradually beat the dry mixture into the wet mixture, alternating with the pumpkin puree until everything is combined. This method ensures a smooth batter. Gently fold in the 1 1/2 cups of chocolate chips, making sure they are evenly distributed.
- Pour the batter into the prepared baking dish and smooth out the top with a spoon. If desired, sprinkle the optional 1/4 cup of chocolate chips over the cake for an extra chocolatey top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 20-30 minutes before slicing and serving. Enjoy this delicious treat warm or at room temperature!