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A piece of pumpkin chocolate chip cake on a plate with a forkful of cake next to it.
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Pumpkin Chocolate Chip Cake

This cozy, soft, and moist chocolate chip pumpkin cake is so easy to make and perfect for snacking, or a simple fall dessert.
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 servings
Calories 326kcal
Author Ann Otis

Ingredients

  • 1 cup flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup brown sugar packed
  • ¼ cup vegetable or canola oil
  • ¼ cup applesauce
  • 1 cup canned pumpkin purée
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup chocolate chips divided
US Customary - Metric

Instructions

  • Preheat the oven to 350F. Grease and flour an 8x8 inch square baking pan. (Note: I normally serve this cake from the pan, but if you would like to un-mold it, line the pan with parchment with overhang instead, for easy removal)
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • In a large bowl, whisk together the brown sugar, oil, applesauce, pumpkin puree, eggs, and vanilla.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold in ¼ cup of the chocolate chips. Pour the batter into the prepared baking pan and sprinkle the top with the remaining chocolate chips.
  • Transfer to the preheated oven and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
  • Transfer the pan to a wire rack and let it cool completely before serving. OR, if you have lined the pan with parchment and plan to remove it from the pan, let it cool for 15 minutes in the pan before using the parchment overhang to lift it out of the pan and transfer to a cooling rack.

Video

Notes

Storage Instructions
This pumpkin chocolate chips cake stays fresh and moist for 2-3 days at room temperature when stored in an airtight container. I rarely recommend keeping baked goods in the refrigerator as this tends to dry them out.
If you’d like to keep it longer, you can freeze it! Simply wrap the cooled cake in plastic wrap and then in foil, or store it in an airtight container. It will last in the freezer for up to 3 months. When you're ready to enjoy, thaw it at room temperature and serve.

Nutrition

Calories: 326kcal | Carbohydrates: 52g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 223mg | Potassium: 191mg | Fiber: 2g | Sugar: 38g | Vitamin A: 4337IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg