Description
A quick and easy snack cake that comes together in about 30 minutes. This moist, spiced pumpkin cake with melty chocolate chips is perfect for weeknight desserts, afternoon coffee, or even breakfast.
Ingredients
Scale
- 1 ½ cups all-purpose flour, spooned and leveled
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup vegetable oil (or canola, melted coconut oil)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper, leaving overhang on two sides for easy removal.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
- Make a well in the center of the dry ingredients. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- Stir with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine.
- Gently fold in the chocolate chips. Reserve a handful to sprinkle on top for presentation, if desired.
- Pour the batter into the prepared pan and spread it evenly. The batter will be thick.
- Bake for 22-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should be golden and pulling away from the pan.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Don’t overmix the batter to avoid a dense cake. Room temperature eggs help the batter come together smoothly. Check your pumpkin puree by stirring it first to ensure it’s not watery. Let the cake cool for at least 20 minutes before cutting for best texture. The cake tastes even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9 of cake
- Calories: 290
- Sugar: 26
- Sodium: 280
- Fat: 13
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: pumpkin cake, chocolate chip cake, snack cake, easy pumpkin recipe, 30-minute dessert, fall baking, one-bowl cake