Chocolate Chip Pumpkin Spice Cake
Pumpkin and chocolate come together in one scrumptious cake. Buttery-moist crumb, rich in pumpkin flavor with hints of cinnamon and vanilla, and plenty of dark chocolate chips. No mixer needed, just one bowl and one whisk.
This is the best pumpkin cake you will ever make. It’s not overly sweet, but definitely cures any sweet cravings you have! The cinnamon and vanilla catapult the pumpkin flavor, adding warmth to every bite.
This cake is so moist! You can thank the pumpkin for that! We also use vegetable oil, so if you’re looking for a dairy-free cake, this is the perfect option! Just make sure to use dairy-free chips.
You can make this cake in advance! That means it’s perfect for bringing to a party, or prepping ahead for a gig at your place. I wrapped up this cake and brought it to a tailgate! Wrap the cooled cake in plastic wrap and then foil and store at room temperature for up to 2 days before serving.
I used dark/semisweet chocolate chips, but you can use any variety. Milk chocolate chips work, as do extra semisweet chips, and white chocolate chips! Caramel chips would be amazing too. You can even leave the chips out entirely and the cake will still be insanely delicious.
Chocolate Chip Pumpkin Spice Cake
Ingredients
- Cooking spray
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- Pinch of nutmeg
- 1/2 teaspoon salt
- 15- ounce can pumpkin puree, not pumpkin pie filling
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Equipment
Instructions
- Preheat the oven to 350 degrees. Coat a 9×13-inch baking pan with cooking spray. If desired, line the pan with parchment paper and spray the paper with cooking spray. This is helpful if you want to remove the entire cake from the pan to cut and serve.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk in the pumpkin puree, oil, eggs, and vanilla. Whisk until just blended without over-mixing. Fold in the chocolate chips.
- Transfer the batter to the prepared pan and smooth the surface. If desired, add a few more chocolate chips on top. Bake for 25 to 35 minutes, until a wooden pick comes out with little moist bits clinging to it.
- Transfer the pan to a wire rack to cool. Cut into squares and serve.
- Store leftovers in an airtight container for up to 3 days.