Pumpkin Cake with Chocolate Chips

5 from 6 votes

Pumpkin Cake with Chocolate Chips

This easy Pumpkin Cake is extra delicious, supremely moist and just bursting with pumpkin flavor! Wonderfully spiced and studded with chocolate chips, this easy cake is sure to be a favorite this holiday season!

Course Dessert

Cuisine American

Keyword pumpkin cake

Prep Time 10

Cook Time 35

Servings

Calories 241kcal

Author Trish - Mom On Timeout

Ingredients

2 cups all purpose flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter room temperature
1 1/4 cups sugar
1 egg room temperature
2 tsp vanilla extract
1 cup canned pumpkin puree
2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350F.
Line a 9 x 13 baking pan with parchment or foil. You want to leave enough of an overhang that you can easily remove the cake after it's done baking. Set aside.
In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
In a separate bowl, cream together butter and sugar until smooth, 3 to 4 minutes.
Add egg and vanilla and beat until thoroughly combined.
Add pumpkin to mixture and beat until combined.
Slowly add flour mixture, adding in thirds, mixing just until combined.
Stir in chocolate chips, reserving 1/4 cup to sprinkle on top.
Bake 35 to 40 minutes or until an inserted toothpick comes out with just a few moist crumbs.
Sprinkle reserved chocolate chips on top of the cake and let the cake cool completely in the baking pan.
Use the parchment paper or foil to lift the cake from the pan before cutting.
Store leftovers in an airtight container for up to 3 days.

Video

Notes

Tools Needed

9 x 13 Baking Pan | Hand Mixer or Stand Mixer | Mixing Bowls

Chip Options

Try different flavored chips instead of chocolate. Butterscotch, cinnamon, vanilla – all would be good options!

Want to Frost the Cake?

My brown butter cream cheese frosting would be an excellent choice.

Nutrition