Pumpkin Chocolate Chip Cake
This pumpkin chocolate chip cake is a moist pumpkin spice cake loaded with chocolate chips and topped with a light and fluffy cream cheese whipped cream. It's quick and easy to throw together, and perfect for a fall treat!
Ingredients
- ½ cupneutral oil (coconut, avocado, canola)
- ½ cupgranulated sugar
- ¼ cupbrown sugar
- 2 largeeggs (room temp)
- 1 cuppumpkin puree
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ¼ teaspoonsalt
- 1 ½ teaspoonspumpkin pie spice
- 1 cupsall-purpose flour (gluten free will work also)
- ½ cupchocolate chips (i used mini)
- 4 ouncescream cheese (room temp)
- ½ cuppowdered sugar
- ¾ cupheavy whipping cream
- 1 teaspoonvanilla paste or extract
- ⅓ cuppowdered 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.