Easy Pumpkin Chocolate Chip Cake
A moist and tender pumpkin chocolate chip cake infused with warm spices and rich chocolate chips. This simple fall dessert comes together quickly and delivers classic seasonal comfort in every bite.
12 Servings
Ingredients
- 2 1/4 cups 270 g all-purpose flour
- 3/4 cup 150 g granulated sugar
- 3/4 cup 160 g light or dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 3 large eggs
- 1 can 15 ounces pure pumpkin purée
- 3/4 cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips divided
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or line it with parchment paper for easy removal.
Combine dry ingredients:
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly blended. This ensures a uniform distribution of leavening agents and spices.
Incorporate wet ingredients:
- Add the eggs, pumpkin purée, oil, and vanilla extract to the dry mixture. Using a hand or stand mixer set to medium speed, beat until the batter is smooth and well combined, approximately 1 minute.
Add chocolate chips:
- Gently fold in 3/4 cup of the mini chocolate chips, reserving the remainder for topping.
Transfer to the pan:
- Pour the batter evenly into the prepared baking dish, smoothing the surface with a spatula. Sprinkle the remaining chocolate chips across the top.
Bake the cake:
- Place the pan on the center rack and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean (a few melted chocolate streaks are acceptable).
Cool and serve:
- Allow the cake to cool in the pan for approximately 45 minutes before slicing. Serve plain, dusted with powdered sugar, or with a dollop of whipped cream if desired.
Notes
To prepare this recipe gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend containing xanthan gum. Mix gently to avoid overworking the batter, and monitor baking time closely, as gluten-free cakes can brown more quickly. The texture remains moist and tender with no compromise in flavor.