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.

Course Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword chocolate chips, pumpkin spice, pumpkin spice cake, spice cake

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 487kcal

Author Robin Miller

Equipment

9x13 Baking Pan

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

Instructions

Preheat the oven to 350 degrees. Coat a 9x13-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.

Nutrition