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–+ servings
Pumpkin chocolate chip cake cut into squares with one piece in front showing the soft center.

Pumpkin Chocolate Chip Cake

Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 40 minutes
Cool Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 24
This pumpkin chocolate chip cake is soft, moist and filled with warm pumpkin spice and melty chocolate chips. An easy 9×13 fall dessert!

Ingredients

  • 2½ cups 300g all-purpose flour
  • 1 Tablespoon pumpkin pie spice , see notes for recipe
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup 226g salted butter , softened
  • 1 cup 200g granulated sugar
  • ¾ cup 130g brown sugar
  • 2 large eggs
  • 1 15-ounce can pumpkin purée
  • 1-2 Tablespoons vanilla extract
  • 1 to 1½ cups chocolate chips , plus more for topping, if desired

Instructions

  • Prepare and preheat: Preheat the oven to 350°F. Butter or lightly spray a sheet of parchment paper with nonstick cooking spray and line a 9x13-inch baking dish.
  • Whisk dry ingredients: In a large bowl, whisk together 2 1/2 cups flour, 1 Tablespoon homemade pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  • Beat wet ingredients: In a separate bowl, beat 1 cup butter with an electric mixer until pale and creamy. Add 1 cup sugar and 3/4 cup brown sugar and beat until fluffy. Mix in 2 eggs, 1 can pumpkin purée, and 1-2 Tablespoons vanilla. Slowly add the flour mixture and mix just until combined. Fold in the chocolate chips with a rubber spatula. Spread evenly into the prepared baking dish. Sprinkle additional chocolate chips over the top if desired.
  • Bake: Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil if the top is browning too quickly before the center is done.
  • Cool: Let cool for 20 minutes in the pan before transferring to a wire rack to cool completely. Cut into squares and enjoy!

Notes

These are similar to our pumpkin blondies but are a little lighter in texture. They have the consistency of a cake rather than a dense bar. 
Homemade Pumpkin Pie Spice:
  • 1½ teaspoons cinnamon
  • ¾ teaspoon nutmeg
  • ¾ teaspoon ground ginger
  • Dash of ground cloves (optional)
Freeze: Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
Storage: Let cool completely and store in an airtight container or bag for up to 3 days.

Nutrition

Calories: 291kcal, Carbohydrates: 44g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 37mg, Sodium: 173mg, Potassium: 63mg, Fiber: 1g, Sugar: 24g, Vitamin A: 299IU, Vitamin C: 0.1mg, Calcium: 36mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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