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Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps Photo by: Photo: Antonis Achilleos; Styling: Gerri Williams

Pumpkin-Chocolate Chip Cake

This simple sheet cake combines pumpkin and pumpkin pie spice with sweet chocolate chips and crunchy walnuts for a family-favorite fall dessert.

All You OCTOBER 2014

  • Yield: 9 squares
  • Prep time:15 Minutes
  • Bake:1 Hour
  • Total:1 Hour, 15 Minutes
  • Cost Per Serving:$.82

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.

Nutritional Information

Amount per serving
  • Calories: 555
  • Fat: 29g
  • Saturated fat: 12g
  • Protein: 9g
  • Carbohydrate: 67g
  • Fiber: 3g
  • Cholesterol: 105mg
  • Sodium: 359mg
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Pumpkin-Chocolate Chip Cake recipe

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