Pumpkin-Chocolate Chip Cake

Pumpkin-Chocolate Chip Cake Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
This simple sheet cake combines pumpkin and pumpkin pie spice with sweet chocolate chips and crunchy walnuts for a family-favorite fall dessert.

Yield:

9 squares

Recipe Time

Prep: 15 Minutes
Bake: 1 Hours
Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 555
Fat 29 g
Satfat 12 g
Protein 9 g
Carbohydrate 67 g
Fiber 3 g
Cholesterol 105 mg
Sodium 359 mg

Ingredients

8 tablespoons (1 stick) unsalted butter, melted and cooled
1 1/4 cups sugar
3 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1/3 cup milk
1 cup miniature chocolate chips
1 cup chopped walnuts

Preparation

1. Preheat oven to 350ºF. Mist an 8-inch square baking pan with cooking spray; line with parchment.

2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.

3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.

Note:

October 2014
Also featured in: All You, November 2011;
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