Pumpkin Chocolate Chip Cake

I love pumpkin! Here’s a simple pumpkin cake that is nice to eat with a mug of hot tea or apple cider. It’s easy to throw together, and it smells SO good.

To make this cake, preheat your oven to 350°F. Beat together 1 cup of room-temperature butter (2 sticks) and 1 cup of sugar. Then mix in 1 egg and 2 teaspoons of vanilla extract. 

Mix in 1 cup of pumpkin purée. 

Then, mix in 2 cups of flour, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of baking soda. Mix in a 12 ounce bag of chocolate chips. It really helps to have an electric mixer or a stand mixer to do all of this hard work!

Spread your mixture into a greased baking dish or cake pan. I used a 9×13 inch pyrex, pretty standard and boring. This cake doesn’t rise much, so you won’t have to worry about it spilling over.

Put your cake into the oven and let it bake for about 30 minutes or until the top is golden brown. I usually follow my nose when I’m cooking to tell when things are done. But this cake starts smelling delicious after only 5 minutes in the oven! Don’t let your nose fool you… the cake needs the time to get really nice and toasty. Toasty pumpkin cake…yummm!

Stella was so happy I made this cake that she gave me a big high five while licking her lips. That says it all.

This recipe is adapted from Two Peas and Their Pod.

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Pumpkin Chocolate Chip Cake — 1 Comment

  1. Pingback: Eggs in a Veggie Basket | Witty in the City

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