Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light or dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 3 large eggs
- 1 (15-ounce) can pumpkin purée
- 3/4 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips, divided
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray.
- In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until well combined and lump-free.
- Beat in the eggs, pumpkin purée, oil, and vanilla extract until the batter is smooth.
- Stir in 3/4 cup of the mini chocolate chips.
- Pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for at least 45 minutes before slicing and serving.
Notes
- Double the pumpkin spice or add extra cinnamon for more flavor.
- Semi-sweet or dark chocolate chips can be used instead of mini chips.
- Can be baked in different pan sizes; adjust bake time accordingly.
- Delicious with cream cheese frosting or a brown sugar glaze.
- Store at room temperature or refrigerate for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
