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Pumpkin Chocolate Chip Cake

A moist, spiced pumpkin cake dotted with chocolate chips — the perfect easy fall dessert for cozy gatherings or everyday indulgence.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
Wet Ingredients
  • 1 cup pumpkin puree not pie filling
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
Add-ins
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans or walnuts optional
Optional Glaze
  • 1/2 cup powdered sugar
  • 2 tbsp cream cheese softened
  • 1 tbsp milk

Equipment

  • Mixing bowls
  • Whisk
  • 8x8 baking pan
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line an 8x8-inch pan.
  2. Whisk dry ingredients together in a medium bowl.
  3. In a large bowl, combine pumpkin puree, oil, eggs, sugars, and vanilla.
  4. Gradually fold dry ingredients into wet until just combined.
  5. Stir in chocolate chips and nuts if desired.
  6. Pour into prepared pan and bake 28–35 minutes or until toothpick comes out clean.
  7. Cool completely before glazing or dusting with powdered sugar.

Notes

Use pure pumpkin puree for best flavor and texture. The cake tastes even better the next day after flavors meld.