Pumpkin Chocolate Chip Cake

5 from 10 votes

This Pumpkin Chocolate Chip Cake recipe is an easy cake to bake during the fall months. This super moist pumpkin cake is spiked with warm fall spices and has a heavenly pumpkin-chocolate flavor combination.

Prep Time15

Cook Time45

Resting Time20

Total Time1 20

Course: Cake, Dessert

Cuisine: American

Servings:

Calories: 315kcal

Author: Valerie Brunmeier

Ingredients

3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon salt
15 ounce can pumpkin puree (not pie filling)
1 ½ cup semisweet chocolate chips plus optional ¼ cup for top

Instructions

Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
In a large bowl beat the eggs with an electric hand or stand mixer. Add the sugar and beat for a minute or two until well combined. Pour in the oil, with the beaters running, and then add the vanilla, beating until well incorporated.
In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Beat the dry mixture into the wet mixture, a little at a time, alternating with the pumpkin puree, until all of both have been added and the mixture is well combined. Use a spoon to fold in the chocolate chips. Transfer the batter to the prepared baking dish and use the back of a spoon to smooth out the top. If desired, scatter ¼ chocolate chips over the top of the cake.
Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 20 to 30 minutes before slicing and serving.

Notes

Halving the Recipe

If you are serving less people, this recipe can be cut in half and baked in a 9- x 9-inch baking dish. The cake may bake a bit quicker so check for doneness after 35 minutes.

Chocolate Chip Tips

This cake is wonderful with either regular or mini chocolate chips. You can substitute the same amount of mini chocolate chips, if desired.

The texture of the batter for this pumpkin cake should be substantial enough to support the chocolate chips while baking. However, if you've had this issue, try tossing the chocolate chips in a little flour before adding them to the batter or substitute mini chocolate chips which are lighter and tend not to sink as much as regular. I also like to add scatter a handful of chocolate chips over the top of the cake before baking for a nice effect.

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