Easy Pumpkin Chocolate Chip Cake
This soft, cozy pumpkin cake is packed with warm spice and melty chocolate chips. It stirs together in minutes—no mixer needed.
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Servings:
Ingredients
Main Ingredients
- 2.25 cups all-purpose flour
- 1.25 tsp baking powder
- 1 tsp baking soda
- 0.75 tsp fine salt
- 1.5 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 0.75 cups granulated sugar
- 0.67 cups light brown sugar, packed
- 1.75 cups pumpkin puree not pumpkin pie filling
- 0.5 cups vegetable oil or other neutral oil
- 2 large eggs at room temperature if possible
- 2 tsp vanilla extract
- 1.25 cups mini chocolate chips divide and reserve a little for topping
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9x13-inch pan and line the bottom with parchment.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl.
- Whisk pumpkin, oil, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until smooth.
- Add dry ingredients to the pumpkin mixture. Stir gently just until no dry streaks remain.
- Fold in about 1 cup of the chocolate chips, saving the rest for the top.
- Spread batter into the pan, smooth the top, and sprinkle with remaining chips.
- Bake 28–34 minutes, until a toothpick in the center comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then cool completely on a rack. Slice and serve.
Notes
Try stirring in 1/2 cup chopped toasted pecans or walnuts, or swap half the mini chips for dark chocolate chunks. For a bakery finish, dust with powdered sugar or top with a quick cream cheese frosting after cooling.
Storage: Cover and keep at room temperature up to 2 days, or refrigerate up to 5 days. Freeze sliced pieces, well wrapped, for up to 2 months.
This recipe is an original creation inspired by classic Easy Pumpkin Chocolate Chip Cake flavors. All ingredient ratios and instructions are independently developed.