Pumpkin Chocolate Chip Snack Cake
Experience the perfect blend of pumpkin and chocolate in this moist and flavorful pumpkin chocolate chip snack cake. A Fall favorite!
Ingredients
- 2 ¼ cups 252g white whole wheat flour, see note
- 2 teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup white sugar
- ¾ cup dark brown sugar, packed, or light brown
- 1 15-ounce can pumpkin puree
- ¾ cup neutral oil
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1 cup dark chocolate chips, see note
- ¼ cup cinnamon chips, optional, see note
Directions
- Preheat your oven to 350°F / 180°C and line a 13x9 baking pan with a foil or parchment sling and set aside.
- In a mixing bowl, add 2 ¼ cups white whole wheat flour, 2 teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, 1 ½ tablespoons pumpkin pie spice, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Whisk thoroughly and set aside.
- In a larger mixing bowl, add 1 cup white sugar, ¾ cup dark brown sugar, pumpkin puree from 1 15oz can, ¾ cup vegetable oil, ¼ cup melted and cooled butter, and 1 teaspoon vanilla extract. Whisk together until the sugar is dissolved.
- Now add the 4 eggs, one at a time, whisking until there’s no streaks of egg remaining.
- Add the dry ingredients into the wet ingredients and mix until just combined and there’s no obvious pockets of dry flour.
- Finally, add 1 cup dark chocolate chips and any optional chips and gently fold into the batter without overmixing.
- Pour the batter into the prepared baking pan and smooth out the top. Place it into the middle of the oven and bake for 35-45 minutes (start checking at 30 minutes), until a toothpick comes out clean. Remove it from the oven and let it rest in the pan about 10 minutes before lifting out and letting it cool on a cooling rack.
- Once cooled, slice the pumpkin chocolate chip snack cake into portions for serving and enjoy.
Equipment Used
Notes
1) Flour – I prefer white whole wheat flour here, but if you can’t find that, regular whole wheat flour is fine. You can also just use regular all-purpose flour if you like.
2) Chocolate Chips – I like the contrast between whole wheat and dark chocolate, but feel free to use anything you prefer. Semi-sweet, milk chocolate, chocolate chunks, or mini chips are all fine to use here.
3) Optional Chips – The small pops of flavor from the cinnamon chips are nice, but optional. You can also increase the amount to ½ cup if you like a bit more than a subtle flavor. Other good options include butterscotch, toffee, or caramel chips. During the Fall, Nestle also makes pumpkin pie spice chips.
4) Baking Sizes & Times – The baking time for these seems like a wide margin, and some of that comes down to the type of pan or dish you use. A metal baking pan should take the lower amount of time listed, while ceramic coated or glass dishes will take longer.
You can also halve this recipe and make it in an 8x8 or 9x9 pan instead. An 8x8 pan will make a taller cake, while the 9x9 will be slightly thinner. Start checking the baking time around 25 minutes in.
5) Serving Sizes – You can cut this recipe like bar cookies into 2x2” portions for 24 small snack cakes. You can also cut it into just under 3” squares for 12 generous portions if serving less people.
Nutrition
Serving: 1 squareCalories: 236kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 4gCholesterol: 36mgSodium: 147mgPotassium: 85mgFiber: 2gSugar: 19gCalcium: 64mgIron: 1mg
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