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Pumpkin Chocolate Chip Cake Recipe
Ash Tyrrell

Pumpkin Chocolate Chip Cake Recipe

I baked this pumpkin chocolate chip cake on a chilly afternoon, and my kitchen smelled like fall within minutes. The crumb came out so soft and moist that I went back for a second slice before it had fully cooled.
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Prep Time 15 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 3 large eggs: They bind the batter and give the cake a tender structure.
  • 2 cups granulated sugar: It sweetens the cake and keeps the crumb soft.
  • 1 cup vegetable oil: Oil is the secret to a cake that stays moist for days.
  • 2 teaspoons pure vanilla extract: Use real vanilla for a rounder warmer flavor.
  • 2 cups all-purpose flour: Spoon it into the cup and level it so the cake isn't dry.
  • 2 teaspoons baking powder: It gives the cake a gentle even rise.
  • 1 teaspoon baking soda: It adds lift and a lightly golden top.
  • 1 tablespoon pumpkin pie spice: This brings the classic cozy fall flavor.
  • 1 teaspoon ground cinnamon: It deepens the warmth of the spice blend.
  • ½ teaspoon salt: A little salt balances the sweetness and boosts the chocolate.
  • 15- ounce can pumpkin puree: Choose 100% pure pumpkin never pie filling.
  • 1½ cups semisweet chocolate chips: They melt into pockets of rich chocolate.
  • ¼ cup extra chocolate chips optional: Sprinkle these on top for a bakery-style finish.

Method
 

  1. Set your oven to 350°F so it is fully hot by the time the batter is ready. Spray the 13 x 9-inch baking dish well with nonstick spray. I make sure to reach the corners, because that is where cakes love to stick.
  2. Crack the eggs into a large bowl and beat them until they look smooth. Add the sugar and keep beating until the mixture is well combined. This step builds the base of the cake, so don't rush it.
  3. With the mixer still running on low, pour in the vegetable oil slowly. Then add the vanilla extract and mix until everything looks glossy and blended. The batter should look silky with no streaks of oil left.
  4. In a separate bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisking spreads the leaveners and spices evenly. That means every slice tastes the same and rises the same.
  5. Add the dry mixture to the wet mixture in small portions, alternating with the pumpkin puree. Mix gently until the batter is fully combined with no dry flour patches. Stop as soon as it looks smooth so the cake stays tender.
  6. Add 1½ cups of chocolate chips to the batter. Use a spoon or spatula to fold them in gently until they are spread evenly. Folding by hand keeps the batter light and the chips well distributed.
  7. Pour the batter into your prepared dish and spread it into an even layer. Smooth the top with the back of a spoon. If you like, scatter the extra ¼ cup of chips over the surface for a chocolatey crown.
  8. Slide the pan into the oven and bake for 40 to 45 minutes. Check the cake by inserting a toothpick into the center. When it comes out clean, your cake is perfectly done.
  9. Let the cake rest in the pan for 20 to 30 minutes after it leaves the oven. This helps it set, so the slices come out neat and the chocolate firms up slightly. Then cut, serve, and enjoy every bite

Notes

  • I always use plain canned pumpkin puree, because pie filling adds extra sugar and spices that throw off the balance.
  • I toss my chocolate chips in a spoonful of flour first, and this helps them stay suspended instead of sinking to the bottom.
  • I switch to mini chocolate chips when I want chocolate in every single bite.
  • I add the dry ingredients slowly, in small portions, so the batter never turns lumpy.
  • I set a timer for 40 minutes and check early, since every oven runs a little differently.
  • I wait the full 20 minutes before slicing, because a warm cake can crumble.
  • I dust the cooled cake with powdered sugar when I want a quick, pretty finish