This simple sheet cake combines pumpkin and pumpkin pie spice with sweet chocolate chips and crunchy walnuts for a family-favorite fall dessert.
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
How to Make It
Preheat oven to 350ºF. Mist an 8-inch square baking pan with cooking spray; line with parchment.
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.
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.
I just made this cake today - turned out well. Tasted a sample while it was still warm and it tastes great. I did a few things differently though - once I saw how much batter it made and after reading peoples reviews about the middle not being done and the outside being over done in a 8 x 8 pan I made this in a greased 9 x 13 pan without the parchment paper. Baked for exactly 40 minutes and It turned out perfect.
Made some adjustments, used 2 tsp homemade pumpkin spice, heated the pumpkin with one of those tsp of spice + pat of butter - to remove the 'metallic' taste canned pumpkin, added extra 1Tbsp milk and tbsp of sour cream. Baked in Pam-sprayed 8x8 Pyrex for 1 hr 5 min, 350F, parchment only on bottom. Moist and delicious!
I wanted a pumpkin recipe for years and this fits the bill. Perfect for family get togethers and will appeal to adults and children. Gotta love the chocolate chips.
I did modify it slightly and did not use pumpkin pie spice instead I used the seperate spices to make it a little bit more like spice cake.
As my kids said, "This is a keeper." I followed the directions, used white whole wheat flour and left out walnuts. In a glass IKEA pan (approx. 7x10x2), it came out perfectly after 60 mins. A great snack cake. I will definitely make this recipe again.
this sounded great but i didnt feel like breaking out all of those ingredients. So, I used a snack size chocolate cake mix, a snack size yellow cake mix and a can of pumpkin. I added about 6 oz of dark chocolate chips and baked according to the box directions. It was so moist and yummy!
I just made this tasty looking cake for my kids after school snack. I made it according to the directions and baked in a 8 inch sq glass pan. I checked it with a toothpick after 55 mins and it came out clean. Upon cutting it in the suggested 9 pieces after it cooled, the center was still gooey. It seemed that all the chocolate chips fell to the middle of it. However, the outside was fully cooked and very delicious! Will be trying a different pan and possible a different way to incorporate the chips.
We just finished making this...be aware of the cooking time..it cooked for me in about 40 minutes. Looks great although we will taste it after dinner tonight! I did cook this according to directions and used an 8 inch square glass pan.
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