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Pumpkin-Chocolate Chip Cake

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep time 15 mins
Bake time 1 hr
Total time 1 hr, 15 mins
Yield 9 squares
This simple sheet cake combines pumpkin and pumpkin pie spice with sweet chocolate chips and crunchy walnuts for a family-favorite fall dessert.

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

Nutrition Information

  • calories 555
  • fat 29 g
  • satfat 12 g
  • protein 9 g
  • carbohydrate 67 g
  • fiber 3 g
  • cholesterol 105 mg
  • sodium 359 mg

How to Make It

  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.

Also appeared in: All You, November, 2011;