This Pumpkin Chocolate Chip Cake is a perfect fusion of autumn flavors and indulgent chocolate goodness. Moist and packed with warm spices like cinnamon, nutmeg, and cloves, this cake captures the essence of fall. The addition of pumpkin puree not only adds a natural sweetness but also keeps the cake tender and rich. Every bite is enhanced with the slight crunch and deep flavor of chocolate chips, making this a delightful treat for gatherings, holiday celebrations, or just cozy moments at home. Best served with a dusting of powdered sugar or a dollop of whipped cream, this cake will become a seasonal favorite!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and allow the cake to cool completely in the pan on a wire rack.
- Once cool, dust with powdered sugar or serve with whipped cream if desired. Enjoy!
