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Cozy Spiced Pumpkin Chocolate Chip Snack Cake

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A tender, lightly spiced pumpkin cake studded with semi-sweet chocolate chips, inspired by a childhood memory of a neighbor’s warm kitchen. Perfect for cozy fall afternoons or any day that needs a little comfort.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (120ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (175g) semi-sweet chocolate chips
  • 2 tablespoons turbinado sugar (for topping, optional)
  • Extra chocolate chips for topping (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment and exposed sides of the pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
  3. In a larger bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
  4. Add the pumpkin puree to the wet mixture and whisk until completely incorporated.
  5. Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula until just combined. Do not overmix.
  6. Fold in the chocolate chips with a few gentle strokes.
  7. Scrape the batter into the prepared pan and spread evenly. Sprinkle turbinado sugar over the top and press extra chocolate chips into the surface if desired.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a cooling rack to cool completely.

Notes

For best results, use room temperature ingredients and fresh baking soda. Do not overmix the batter to keep the cake tender. The cake can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months. For a gluten-free version, use a 1:1 gluten-free baking blend. For a dairy-free version, use dairy-free chocolate chips. For a vegan version, substitute eggs with flax eggs.

Nutrition

Keywords: pumpkin cake, chocolate chip cake, snack cake, fall dessert, pumpkin spice, easy cake recipe

Find it online: https://dinadinnertable.com/cozy-spiced-pumpkin-chocolate-chip-snack-cake/