Pumpkin Chocolate Chip Cake
Ingredients
- ½ cneutral oil
coconut, avocado, canola
- ½ cgranulated sugar
- ¼ cbrown sugar
- 2 largeeggs
room temp
- 1 cpumpkin puree
- 1 tspbaking powder
- ½ tspbaking soda
- ¼ tspsalt
- 1 ½ tsppumpkin pie spice
- 1 call-purpose flour
gluten free will work also
- ½ cchocolate chips
i used mini
- 4 ozcream cheese
room temp
- ½ cpowdered sugar
- ¾ cheavy whipping cream
- 1 tspvanilla paste or extract
- ⅓ cpowdered sugar
Directions
- 1
Preheat oven to 325 F. Spray and line a 8x8 baking pan with cooking spray and parchment paper. Set aside.
- 2
In a large bowl whisk together oil and sugar until mixed. Add eggs and pumpkin and mix all together.
- 3
Whisk in baking powder, baking soda, salt, pumpkin pie spice and flour. Fold in chocolate chips.
- 4
Pour batter into prepared pan. Bake for 25-30 minutes, or until the edges are a golden brown and a toothpick inserted in the middle comes out clean. Set aside and allow to cool before frosting.
- 5
In a small bowl mix ½ cup powdered sugar with 4 oz of cream cheese until completely smooth.
- 6
In a medium size bowl, whip heavy cream, vanilla and ⅓ cup powdered sugar together on high until stiff peaks form. Fold the two mixtures together until well blended.
- 7
Frost over the top of the cooled cake. Sprinkle with chocolate chips, shavings or a sprinkle of cinnamon.
Pumpkin Chocolate Chip Cake
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About this Recipe
Looking for the ultimate fall treat that’s both easy and incredibly satisfying? This Pumpkin Chocolate Chip Cake delivers all the cozy flavors you crave, crowned with a dreamy cream cheese whipped cream. It’s the perfect dessert to welcome autumn or brighten any day.
What makes this pumpkin cake truly special is its perfect balance: a deeply moist pumpkin spice cake generously studded with sweet chocolate chips, all elevated by a light, fluffy cream cheese whipped cream. It’s a comforting dessert that comes together without fuss, offering complex, warm flavors in an approachable package.
Prepare yourself for a delightful sensory experience. You’ll bite into a tender, moist pumpkin cake, rich with warm pumpkin pie spice, perfectly complemented by pockets of sweet, melty chocolate. The light and airy cream cheese whipped cream adds a wonderful tangy counterpoint and delicate sweetness, preventing the cake from being overly rich. This cake isn't just a dessert; it’s a comforting hug in cake form, surprisingly easy to achieve.
Feeling adventurous? You can use various neutral oils like coconut, avocado, or canola, as specified. The recipe calls for mini chocolate chips, but feel free to use standard semi-sweet chips or even a mix of milk and dark for different flavor notes. And remember, the recipe explicitly states that gluten-free all-purpose flour works beautifully, making this a versatile treat for various dietary needs.
This Pumpkin Chocolate Chip Cake is your go-to for autumn gatherings, holiday potlucks, or simply a cozy evening dessert. It’s fantastic with a cup of hot coffee or tea, making any moment feel like a special occasion.