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Perfect Pumpkin Chocolate Chip Snack Cake: Easy Fall Recipe

pumpkin chocolate chip snack cake - featured image
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This tender, velvety pumpkin cake is studded with pools of melted chocolate chips. It’s quick to make, uses simple ingredients, and is perfect for fall gatherings or a cozy treat any day.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips, divided (¾ cup for batter, ¼ cup for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, and melted butter until glossy and smooth. Add eggs one at a time, whisking well after each. Add pumpkin puree and vanilla extract; whisk until smooth and uniform.
  4. Pour dry ingredients into wet mixture. Fold gently with a spatula until just combined (a few lumps are fine). Do not overmix.
  5. Fold in ¾ cup of chocolate chips with a few gentle strokes.
  6. Scrape batter into prepared pan and spread evenly. Sprinkle remaining ¼ cup chocolate chips over the top.
  7. Bake on center rack for 28-35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 28 minutes.
  8. Cool in pan on a wire rack for 15 minutes. Use parchment handles to lift cake out and transfer to rack to cool completely before slicing.

Notes

For best texture, use room temperature eggs and pumpkin puree. Do not overmix the batter. Let cake cool completely before slicing for clean pieces. Store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip cake, snack cake, fall dessert, easy pumpkin cake, pumpkin cake recipe

Find it online: https://novanosh.com/perfect-pumpkin-chocolate-chip-snack-cake-easy-fall-recipe/