Pumpkin Chocolate Chip Cake
Enjoy this delicious Pumpkin Chocolate Chip Cake that blends the flavors of pumpkin and chocolate for a delightful dessert.
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!
Notes
For added texture, you can include chopped nuts like walnuts or pecans in the batter.