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Home » Dessert » Cake » Pumpkin Chocolate Chip Snack Cake

Pumpkin Chocolate Chip Snack Cake

By Valerie · October 27, 2013 · Updated July 22, 2020

S Dessert H Holidays
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A pan of cake with some slices on a cutting board.

The definition of a snack cake, in my dictionary, is a cake you can pick up and eat with your hands. This charming little fall inspired cake falls under this definition.

Some slices of cake on a cutting board.

It’s a dense, lightly spiced pumpkin cake that is studded with mini chocolate chips. I’m a big fan of the pumpkin/chocolate flavor combination and it is wonderful in this. Grab a piece when it’s still a little warm and the chocolate chips are still a little melty, and…oh…my.

After it has cooled, pieces can be neatly wrapped in plastic wrap or sandwich bags and packed in a lunch box for a really special treat.

Here comes the step-by step for this super easy cake. The full, printable recipe and directions are at the end of this post.

An open can of pumpkin puree

A quick ingredient note. Be sure to purchase “Pure Pumpkin” which is just pumpkin puree without any added spices. The can of pumpkin pie filling looks strikingly similar and it’s easy to get them confused.

Eggs, sugar and vegetable oil being mixed together in a bowl.

With an electric hand mixer, beat two eggs together with 1 cup of sugar. Add 1/2 cup of vegetable oil.

Vanilla is added to the egg mixture.

Add a teaspoon of vanilla.

The dry and wet ingredients being mixed together with a hand mixer.

In a separate bowl combine the flour, salt, baking soda, pumpkin pie spice, and cinnamon. I didn’t include a photo of this exciting step.

Add about a little of the dry mixture to the egg/sugar mixture and beat until combined.

The pumpkin puree is added to the cake batter.

Alternate with a little of the pumpkin puree. As you can see, you’ll probably need to scrape down the sides of the bowl here and there. Continue adding the flour mixture, alternating with the pumpkin until it has all been added.

Mini chocolate chips are added to the cake batter.

Dump in 1 cup of mini chocolate chips.

The batter is evenly mixed.

Mix them into the cake batter with a wooden spoon or rubber spatula.

The batter is spread evenly across a cake pan.

Transfer the cake batter to a 13″ x 9″ pan that has been coated with non-stick cooking spray. I love to use my shallow brownie pan for this type of cake but any 13″ x 9″ pan will do.

The uncooked cake is placed into the oven.

Pop that baby into a preheated 350 degree oven and blow her a kiss goodbye…for now.

The cake right after it has been pulled from the oven.

Remove the cake from the oven after about 30 minutes.

The cake has been cut into sqaures.

Let it cool for 15 to 20 minutes and then slice away.

Several squares of cake are removed from the pan.

And, snack away! I hope you try it and love it as much as we do.

Slices of Pumpkin Chocolate Chip Snack Cake on a wood board.

Pumpkin Chocolate Chip Snack Cake

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 pieces
Author: Valerie Brunmeier

Ingredients

  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup pumpkin puree
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Coat a 13" x 9" pan (a brownie pan works well) with non-stick cooking spray.
  • In a large bowl beat eggs with an electric hand mixer. Add the sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add vanilla.
  • In a separate bowl, stir together flour, salt, baking soda, pumpkin pie spice, and cinnamon.
  • Mix flour mixture into wet mixture, a little at a time, alternating with the pumpkin puree
  • Use a spoon to fold in the mini chocolate chips and mix just until combined. Transfer the cake batter to the prepared pan, spreading it out in the pan with your spoon.
  • Bake in preheated oven for 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 15 to 20 minutes before slicing and serving.
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Categories: Cake, Dessert, Halloween, Holidays, Recipe, Thanksgiving

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Reader Interactions

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  1. Gina says

    November 27, 2013 at 6:27 pm

    These are delicious just like everything on your website! Thanks again Val for a wonderful recipe and Happy Thanksgiving to you, Paul and the boys!

  2. Nami | JOC says

    November 5, 2013 at 10:45 pm

    This cake looks good! I love pumpkin + chocolate combo and will enjoy it until I get sick and tired of it (which never happen!). 🙂 I wish I can have a piece right now….

  3. Jessica @ A Kitchen Addiction says

    October 31, 2013 at 12:39 pm

    These look so good! I wish I were snacking on a piece right now!

  4. val says

    October 28, 2013 at 8:42 am

    I can not get enough pumpkin in my life and it looks like I have a new dessert to whip up. Thanks for the awesome recipe, Val.

  5. Lynna says

    October 27, 2013 at 11:36 pm

    I`ve been debating on whether or not to bake a pumpkin chocolate cake! This really makes me want to!

  6. Nora says

    October 27, 2013 at 2:27 pm

    Yum!!

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