Easy Pumpkin Chocolate Chip Cake
This easy and moist Pumpkin Chocolate Chip Cake is such a treat! It's perfect for fall. Every bite is full of pumpkin, warm spices, and pockets of chocolate.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 1 1/2 tsp pumpkin spice*
- 2 tsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cups dark brown sugar
- 1/2 cup oil
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1 1/2 cups pumpkin puree
- 1 tsp orange zest optional
- 1/2 cup mini chocolate chips plus more for topping
Instructions
- Preheat the oven to 350℉/176℃ and line a 9x9 baking pan with parchment paper. Set aside.
- In a bowl, add the flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 1/4 tsp baking powder, 1 1/2 tsp pumpkin spice*, 2 tsp cornstarch, 1/2 tsp cinnamon, 1/4 tsp salt
- In a large bowl, add the brown sugar, oil, and orange zest (optional). Whisk together for 1-2 minutes.3/4 cups dark brown sugar, 1/2 cup oil, 1 tsp orange zest
- Add in the eggs and vanilla. Continue whisking until well combined. Then whisk in the pumpkin puree until smooth.2 large eggs, 1 tbsp vanilla, 1 1/2 cups pumpkin puree
- Combine the dry and wet ingredients until a soft pumpkin batter forms. Do not over-mix!
- Mix in the mini chocolate chips a few times just until well combined.1/2 cup mini chocolate chips
- Transfer into the prepared pan and spread evenly. Add extra mini chocolate chips on top (optional).
- Bake for 40-50 minutes. The cake is ready when a toothpick inserted in the middle comes out clean with no cake batter.
- Allow to cool, then slice and enjoy!
Notes
Pumpkin Spice: If you don't have pumpkin spice, use 1 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp allspice, and 1/8 tsp ginger.