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Pumpkin, warming spices, and chocolate chips collide in this gem of a fall cake. Essentially a pumpkin sheet cake topped with chocolate chips and a sprinkling of cinnamon-sugar, this is the kind of cake that will appeal to any and all pumpkin lovers (including my grandfather, who just turned 90 years young yesterday and always celebrates with pumpkin pie in lieu of birthday cake – now that’s a smart man!).

Pumpkin-Chocolate Chip Cake

Simple to make and even easier to eat (I’ve been slicing off just one more bite nearly every hour for the last two days!), the plush and pillowy bars are a must-make for your pumpkin-carving or Halloween party!

Pumpkin-Chocolate Chip Cake

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Pumpkin-Chocolate Chip Cake

  • Yield: 20 servings

Ingredients

Cake

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup pure pumpkin
  • 1/4 cup low-fat milk, at room temperature

Topping

  • 3/4 cup semisweet chocolate chips
  • 1 Tbsp sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350Β°F and spray a 13 x 9-inch baking dish with nonstick spray; dust lightly with flour. Whisk together flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Add egg and vanilla and beat well. Combine pumpkin and milk in a small bowl. Reduce speed to low and add flour mixture in 2 additions, alternating with pumpkin mixture.
  2. Scrape batter into prepared baking dish and smooth with an offset spatula; tap pan sharply to reduce air bubbles. Scatter chocolate chips evenly over batter; combine sugar and cinnamon in a small bowl, then sprinkle over the top. Bake, rotating pan halfway through, for 25 minutes or until cake springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs. Let cool completely in pan on a wire rack.
  3. Just before serving, place pan in the freezer for 10 minutes to set topping. Use a sharp knife to cut into squares. Store leftovers in an airtight container at room temperature.

Nutrition

  • Calories: 178
  • Carbohydrates: 27

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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17 comments

  1. Laura, these bars are so good, I shared them with several neighbors. Papa was loathe to see them leave the house but there were plenty left for him. The illustration of the bars with the colorful squash just begged for me to try them and Papa is so glad I did.

  2. Laura-
    I just made 2 batches of your bars. One to enjoy soon, and one to freeze for later. Your blog is so inspiring! I really love the new layout and your photography. Keep up the good work.

  3. I like the way your grandfather thinks! I always wanted pie for my birthday when I was growing up πŸ™‚ But for an afternoon snack, a slice of this pumpkin chocolate chip cake would be perfect!

  4. Good thing it makes such a big cake Laura and good thing I’m not at your house. I would have probably have been snitching a little piece every hour too. Then we would have met at the center and everyone else would have been sad!

  5. Aww, your grandpa sounds like the sweetest! Happy birthday to him – smart man! I am sure he would love this cake, I know I would be sneaking pieces, too!

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