Pumpkin Cake with Mini Chocolate Chips

This pumpkin cake with mini chocolate chips is so good I just had to make it again for the second time this week under the guise of recipe testing. What I don’t do for this food blog! Due to extensive taste-testing, I can assure that this cake is pure snacking perfection. I followed this recipe to a T and it was amazing but you could easily leave out the chocolate chips if you aren’t a fan. Conversely, feel free to add some chopped and toasted pecans, if you like. Another bonus is that this cake comes together in just 45 minutes. 10 minutes preparation and 35 minutes of baking time results in a moist pumpkin cake studded with little pockets of semisweet chocolate morsels. No mixer is required; simply pour wet ingredients into dry ingredients, add chocolate chips, and pour in a baking pan. It is addictively good!

Pumpkin Cake with Mini Chocolate Chips

Recipe from America’s Test Kitchen’s 2021 Complete Autumn & Winter Cookbook

Ingredients:

  • 1 cup all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup canned pure pumpkin puree
  • 1 cup sugar (I used organic cane sugar)
  • ½ cup vegetable oil
  • 2 eggs
  • ½ cup mini semisweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees and butter and flour an 8-inch square baking pan. In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. In a separate bowl, whisk pumpkin, sugar, oil, and eggs until thoroughly combined. Pour liquid mixture into dry ingredients and fold together with a spoon until just combined. Don’t overmix. Stir in chocolate chips. 
  2. Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean. Let cake cool for about 30 minutes, until it is cool enough to cut with a serrated knife. 

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