Description
This Pumpkin Chocolate Chip Snack Cake is a moist, spiced treat that's perfect for fall or any time you crave a sweet pumpkin dessert. Loaded with warm pumpkin pie spices, rich chocolate chips, and optional crunchy pecans, this cake is easy to prepare and bakes up beautifully in a single 9x13-inch pan, making it a great choice for gatherings or a cozy family dessert.
Ingredients
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 (15-ounce) can pure pumpkin puree
Add-ins
- 2 cups dark chocolate chips
- 3/4 cup pecans, roughly chopped (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350℉. Line the bottom and sides of a 9-by-13-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal. Lightly grease the parchment with nonstick cooking spray to ensure the cake does not stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, and kosher salt. Set this mixture aside for later.
- Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter, granulated sugar, and dark brown sugar on medium-high speed until the mixture is smooth and fluffy. Then, beat in the egg and vanilla extract until fully incorporated.
- Add pumpkin puree: Beat in the pumpkin puree to the wet mixture. The batter may look curdled, but don't worry—it will come together once the dry ingredients are added.
- Combine wet and dry ingredients: Lower the mixer speed to low and gradually mix in the dry ingredients until just combined. Avoid overmixing to keep the cake tender.
- Fold in chocolate chips and pecans: Gently fold in the dark chocolate chips and optional chopped pecans to evenly distribute them throughout the batter.
- Bake the cake: Spread the batter evenly into the prepared baking pan. Bake for 35 to 40 minutes or until the edges start to pull away from the pan sides and a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool completely: Allow the cake to cool completely in the pan on a wire rack before slicing and serving. Use the parchment overhang to lift the cake out easily if desired.
Notes
- For best texture, avoid overmixing the batter after adding dry ingredients to keep the cake moist and tender.
- Pecans are optional but add a nice crunch; feel free to omit if you have nut allergies or prefer a nut-free cake.
- Make sure the pumpkin puree is pure and not pumpkin pie filling, which contains additional sugars and spices.
- This cake stores well covered at room temperature for up to 3 days or refrigerated for up to a week.
- Leftovers can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.