Pumpkin Chocolate Chip Cake

chocolate chip pumpkin cake on small white plate.

Pumpkin Chocolate Chip Cake

This simple pumpkin cake is loaded with mini chocolate chips to add the perfect touch of sweetness. We skip the frosting and eat this is as it is, so all that pumpkin flavor can shine.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings pieces

Calories 430kcal

Author Karly Campbell

Ingredients

4 large eggs
1 2/3 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
15 ounces canned pumpkin
2 cups flour
1 tablespoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups mini chocolate chips

Instructions

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
Add the eggs, sugar, oil, and vanilla to a large mixing bowl and beat together on medium speed until smooth and creamy. Stir in the pumpkin.
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl and beat together until well combined.
Stir in the chocolate chips by hand, reserving a handful to sprinkle over the top.
Pour batter into prepared baking dish. Sprinkle with reserved chocolate chips and bake for 35-40 minutes or until a tester comes out clean.
Cool cake completely before slicing and serving.

Notes

Be sure to use pure pumpkin and not pumpkin pie filling. Pumpkin pie filling has the spices and liquids mixed into it to make a pie.

We like to use mini chocolate chips in this recipe for the best texture, but you can use regular sized chocolate chips if you prefer.

Nutrition