Chocolate Pumpkin Cake Recipe

Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom of a 13×9-inch baking dish to prevent sticking, then set aside.

In a mixer, cream together the softened butter and sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating until fully combined. Blend in the pumpkin puree until smooth. Gradually incorporate the flour, baking powder, baking soda, and salt, mixing just until combined to make the pumpkin batter.

Spread half of the pumpkin batter evenly on the bottom of the greased baking dish. To the remaining batter, gently mix in the cocoa powder until fully incorporated, forming the chocolate batter.

Spoon the chocolate batter over the pumpkin batter in the dish. Use a knife or skewer to swirl the two batters slightly together to create a marbled effect.

Place the baking dish in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool slightly. Serve warm or at room temperature, optionally dusted with powdered sugar for an extra touch of sweetness.