Pumpkin Chocolate Chip Cake

Today, I want to share a delightful recipe for Pumpkin Chocolate Chip Cake. This cake is perfect for those cozy fall days or any time you crave something sweet and comforting. The blend of pumpkin and chocolate chips makes this cake truly special and loved by everyone.

Why Make This Recipe

This Pumpkin Chocolate Chip Cake is not only delicious but also easy to make. The pumpkin adds moisture and a warm spice flavor, while the chocolate chips bring a rich sweetness. It’s a fantastic dessert for family gatherings, potlucks, or just a treat for yourself. Plus, it’s a great way to enjoy the flavors of the season!

How to Make Pumpkin Chocolate Chip Cake

Let’s dive into how to make this scrumptious cake!

Ingredients:

4 large eggs
1 2/3 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
15 ounces canned pumpkin
2 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups mini chocolate chips

Directions:

Preheat your oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray to prepare it for the batter.
In a large mixing bowl, add the eggs, sugar, oil, and vanilla. Beat these ingredients together on medium speed until the mixture is smooth and creamy.
Then, stir in the canned pumpkin until it’s well mixed.
Now, add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Mix everything together until well combined.
Next, gently stir in the chocolate chips by hand, but save a handful to sprinkle on top of the batter.
Pour the cake batter into the prepared baking dish. Sprinkle the reserved chocolate chips over the top.
Bake the cake in the oven for 35 to 40 minutes, or until a tester comes out clean when inserted into the center.
Once the cake is done baking, allow it to cool completely before slicing and serving.

How to Serve Pumpkin Chocolate Chip Cake

This cake is great on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a warm cup of coffee or a glass of milk, making it an enjoyable dessert for any time of the day.

How to Store Pumpkin Chocolate Chip Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze slices for up to 3 months. Just thaw them in the fridge before enjoying!

Tips to Make Pumpkin Chocolate Chip Cake

Make sure to use canned pumpkin and not pumpkin pie filling, as they are different.
Measure your ingredients carefully for the best results.
You can use regular-sized chocolate chips if you can’t find mini ones.
Feel free to add nuts for extra crunch if desired.

Variation (If Any)

To mix things up, you can try adding spices like cinnamon or nutmeg for extra flavor. You could also fold in some chopped nuts or use dark chocolate chips for a richer taste. For a lighter version, you can substitute applesauce for half of the oil.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to puree it until smooth, and remove any excess water.

2. How can I tell when the cake is done?
Insert a toothpick or cake tester in the center. If it comes out clean or with a few moist crumbs, the cake is done.

3. Can I make this cake ahead of time?
Absolutely! It keeps well, so baking it a day or two in advance is a great option. Just store it properly.

I hope you give this Pumpkin Chocolate Chip Cake a try! It’s sure to brighten your day with its delicious flavors.