This Pumpkin Chocolate Chip Cake stands out for its moist texture and balanced sweetness. The combination of pumpkin puree and chocolate chips creates a delightful contrast, while the warm spices enhance the flavors, making it an ideal choice for fall baking ideas.
Ingredients
Scale:
1 cup pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with non-stick spray or butter.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
Add the eggs one at a time, mixing thoroughly after each addition, until the batter is smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
Fold in the chocolate chips gently to distribute them evenly throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
