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Pumpkin Chocolate Chip Snack Cake Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 16 servings

Description

This Pumpkin Chocolate Chip Snack Cake offers a moist and flavorful treat featuring rich pumpkin puree, warm spices, and melty dark chocolate chips. Perfectly spiced with pumpkin pie spice and cinnamon, this easy-to-make cake is studded with optional crunchy pecans for a delightful texture. Baked in a 9×13-inch pan, it’s a wonderful dessert or snack that serves a crowd and celebrates autumn flavors.

Ingredients

Dry Ingredients

  • 2 1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Wet Ingredients

  • 1 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 (15-ounce) can pure pumpkin puree

Add-ins

  • 2 cups dark chocolate chips
  • 3/4 cup pecans, roughly chopped (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350℉. Line the bottom and sides of a 9-by-13-inch baking pan with parchment paper, leaving an overhang on all sides to easily lift out the cake later. Grease the parchment with nonstick cooking spray.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, and kosher salt until fully combined. Set this mixture aside.
  3. Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter with the granulated sugar and dark brown sugar on medium-high speed until smooth and fluffy. Then, beat in the egg and vanilla extract until incorporated.
  4. Add pumpkin puree: Beat in the canned pumpkin puree. Don’t be alarmed if the batter looks slightly curdled; it will come together after mixing the dry ingredients.
  5. Combine wet and dry ingredients: Reduce the mixer speed to low and gradually mix in the dry ingredient mixture until just combined. Avoid overmixing to keep the cake tender.
  6. Fold in add-ins: Gently fold in the dark chocolate chips and the optional chopped pecans, distributing them evenly throughout the batter.
  7. Spread batter and bake: Evenly spread the batter in the prepared baking pan. Bake in the preheated oven for 35 to 40 minutes, or until the edges pull away slightly from the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached.
  8. Cool completely: Allow the cake to cool completely in the pan on a wire rack before slicing and serving.

Notes

  • Ensure butter is at room temperature to cream properly with sugars.
  • Do not overmix once dry ingredients are added to maintain a tender crumb.
  • Use parchment paper overhang for easy removal and cleanup.
  • Chopped pecans are optional but add a nice crunch and nutty flavor.
  • This cake keeps well covered at room temperature for 2-3 days or refrigerated for up to a week.
  • For even more pumpkin flavor, you can add a teaspoon of vanilla or increase pumpkin pie spice slightly.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Snack Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/pumpkin-chocolate-chip-snack-cake-recipe/