Pumpkin Chocolate Chip Spice Cake
Pumpkin chocolate chip cake is one of my go to favorites. It's wonderfully moist, full of cozy spices, and studded with mini chocolate chips for just the right amount of richness.
Equipment
- 8X8 metal baking pan metal is best
- Parchment Paper
- Mixer or whisk
- Measuring cups or kitchen scale
- Measuring Spoons
- Mixing bowls
Ingredients
- 1 cup (127 grams) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup plus 6 tablespoons (175 grams) dark brown sugar packed
- ¾ cup (173 grams) pumpkin puree 100% pure pumpkin
- ¼ cup (53 grams) vegetable oil
- ¼ cup (55 grams) sour cream full fat, room temperature (you can also use plain yogurt)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (120 grams) semi sweet mini chocolate chips more for top later- (¼ cup (40 grams)
Instructions
- Preheat your oven to 350°F. Line an 8X8 inch square pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, beat the eggs until well combined. Add the sour cream, oil, pumpkin puree, brown sugar, and vanilla. Mix until smooth and incorporated.
- Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined.
- Fold in the mini chocolate chips. Do not over mix.
- Pour into the parchment lined pan, spread it out evenly.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 27-32 minutes or until a toothpick comes out clean.
- Right after the cake comes out of the oven, sprinkle with an extra ¼ cup mini chocolate chips evenly over the top, the residual heat will melt them. Let cool for 10 minutes in the pan and remove to cool on a wire rack.
Notes
Storage
Room Temperature
Store the chocolate chip pumpkin cake in an airtight container on the counter for up to 5 days.
Refrigerator
I don't recommend storing the pumpkin and chocolate chip cake in the refrigerator, it will dry it out!
Freezer
Place the chocolate and pumpkin cake in an airtight container, you can wrap slices in plastic wrap as well. Store in the freezer for up to 2 months.
Don’t over mix the batter: Once you’ve added your dry ingredients, gently fold them in just until combined. Over mixing can lead to a dense, tough cake, and you want to keep it light and moist.
Follow the spice levels in the recipe, and don’t hold back: The spices are key to that warm, cozy fall flavor, so be sure to use the full amounts listed in the recipe. Don’t be shy with the cinnamon, nutmeg, and cloves—they bring out the best in the pumpkin.
Line your pan with parchment paper: Not only will this prevent the cake from sticking, but it also makes removing the cake from the pan super easy. Just lift it out by the edges of the paper for a clean release.
Use room temperature ingredients: Allow your eggs, and other refrigerated items to come to room temperature before mixing. This helps them blend more evenly, leading to a smoother batter and a cake that bakes more evenly.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.