Description
A moist, spiced pumpkin cake studded with chocolate chips — easy to slice and enjoy without frosting (though optional frosting ideas are given).
Ingredients
- 2 cups all purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1¼ cups sugar
- 1 egg, room temperature
- 2 tsp vanilla extract
- 1 cup canned pumpkin puree
- 2 cups semi‑sweet chocolate chips (reserve ¼ cup to sprinkle on top)
Instructions
- Preheat oven to 350 °F. Line a 9×13 baking pan with parchment or foil, leaving an overhang to lift out the cake later.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In another bowl, cream together butter and sugar until smooth (about 3–4 minutes).
- Add the egg and vanilla to the butter mixture and beat until combined.
- Mix in the pumpkin puree until incorporated.
- Gradually add the dry flour mixture in thirds, mixing just until combined (avoid over‑mixing).
- Stir in the chocolate chips, reserving ¼ cup to sprinkle on top of the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Immediately sprinkle the reserved chocolate chips on top. Let the cake cool completely in the pan.
- Once cooled, use the parchment/foil overhang to lift the cake from the pan and cut into squares. Store leftovers in an airtight container for up to 3 days.
Notes
- You can omit the chocolate chips or substitute with butterscotch, cinnamon, or vanilla chips.
- If you want to frost the cake, a brown butter cream cheese frosting is a great pairing.
- Line the baking pan well (parchment or foil) for easier removal and cleanup.
- Do not overmix once flour is added to preserve tenderness.
Nutrition
- Calories: 241 kcal
- Sugar: 16 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 28 mg
