Pumpkin Cake with Chocolate Chips
Ingredients:
- 2 cups all purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/4 cups sugar
- 1 egg, room temperature
- 2 tsp vanilla extract
- 1 cup canned pumpkin puree
- 2 cups semi-sweet chocolate chips
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the egg and vanilla extract, and mix well.
5. Stir in the pumpkin puree until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chocolate chips evenly throughout the batter.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 380 kcal | Servings: 12 servings
Tips:
Use room temperature ingredients to ensure the batter mixes smoothly.
For an extra moist cake, cover with foil halfway through baking to prevent over-browning.