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Kid-Approved Spiced Pumpkin Chocolate Chip Snack Cake

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A moist, tender pumpkin snack cake loaded with warm spices and semi-sweet chocolate chips. Ready in about 45 minutes with simple pantry ingredients, this easy fall dessert is a crowd-pleaser that kids and adults alike will fight over.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ½ cup vegetable oil (or any neutral oil like canola or avocado)
  • 2 large eggs, at room temperature
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan with butter or cooking spray. Optionally, line with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined, about 30 seconds.
  3. Add both granulated and brown sugars to the wet mixture. Whisk until the sugars are mostly dissolved and the mixture is slightly thinner and shinier, about 1 minute.
  4. In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  5. Gradually add the dry ingredients to the wet ingredients, about one-third at a time, stirring gently with a spatula or whisk after each addition. Mix just until the flour disappears; a few small lumps are fine. Do not overmix.
  6. Fold in the chocolate chips using a rubber spatula until evenly distributed. Reserve a handful to sprinkle on top if desired.
  7. Pour the batter into the prepared pan and spread evenly with a spatula. The batter will be thick.
  8. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 28 minutes.
  9. Let the cake cool in the pan for 10 minutes. If using parchment, lift it out and transfer to a cooling rack. Otherwise, let cool completely in the pan.
  10. Slice into 9 or 16 squares and serve warm, at room temperature, or cold.

Notes

For best results, use room temperature eggs and do not overmix the batter. The cake tastes even better the next day as flavors meld. To freeze, wrap individual slices tightly in plastic wrap and store in a freezer bag for up to 3 months. For a dairy-free version, use dairy-free chocolate chips and coconut oil to grease the pan. For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend.

Nutrition

Keywords: pumpkin cake, chocolate chip cake, fall dessert, snack cake, easy pumpkin recipe, kid-friendly dessert, spiced pumpkin cake

Find it online: https://evadinnerideas.com/kid-approved-spiced-pumpkin-chocolate-chip-snack-cake-easy-fall-dessert/