Pumpkin Chocolate Chip Cake Recipe

5 1 1
Pumpkin Chocolate Chip Cake Recipe
Pumpkin Chocolate Chip Cake Recipe photo by Taste of Home
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Pumpkin Chocolate Chip Cake Recipe

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5 1 1
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I have been baking this cake for friends and neighbors for years. Thanks to its totable pan, it's easy to make and take. —Kellie Moore, Fort Collins, Colorado
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/4 cups canned pumpkin
  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup semisweet chocolate chips
  • FROSTING:
  • 6 tablespoons butter, softened
  • 3 tablespoons 2% milk
  • 1-1/2 teaspoons vanilla extract
  • Dash ground cloves, optional
  • 1/3 cup baking cocoa
  • 2-1/2 to 3 cups confectioners' sugar
  • Additional semisweet chocolate chips, optional

Directions

Preheat oven to 350°. Grease a 13x9-in. baking pan.
In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in chocolate chips.
Spread into prepared baking pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Meanwhile, in a large bowl, beat butter until creamy. Beat in milk, vanilla and, if desired, cloves. Gradually beat in cocoa and enough confectioners’ sugar to reach a spreading consistency. Spread over top of cake. If desired, sprinkle with additional chocolate chips. Yield: 15 servings.
Originally published as Pumpkin Chocolate Chip Cake in Holiday 13x9 2016, p92

  • 1-1/4 cups canned pumpkin
  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup semisweet chocolate chips
  • FROSTING:
  • 6 tablespoons butter, softened
  • 3 tablespoons 2% milk
  • 1-1/2 teaspoons vanilla extract
  • Dash ground cloves, optional
  • 1/3 cup baking cocoa
  • 2-1/2 to 3 cups confectioners' sugar
  • Additional semisweet chocolate chips, optional
  1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
  2. In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in chocolate chips.
  3. Spread into prepared baking pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  4. Meanwhile, in a large bowl, beat butter until creamy. Beat in milk, vanilla and, if desired, cloves. Gradually beat in cocoa and enough confectioners’ sugar to reach a spreading consistency. Spread over top of cake. If desired, sprinkle with additional chocolate chips. Yield: 15 servings.
Originally published as Pumpkin Chocolate Chip Cake in Holiday 13x9 2016, p92

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hokie3900 User ID: 8527163 255540
Reviewed Oct. 17, 2016

"This is a wonderful pumpkin recipe. I made cupcakes instead of the 9x13 cake. More useful for my young grandchildren. Yield was 18 cupcakes per recipe. Do not overbake. I followed the recipe and only eliminated the cloves spice and substituted vegetable oil instead of the canola. I put in just over a cup of chocolate chips into the batter and none on the top of the cupcake. i did not make the icing recipe. This recipe will probably freeze beautifully. Already have a dozen cupcakes in the freezer. Made this recipe twice. This will become a favorite fall season pumpkin dessert."

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