Mama's Kitchen
PUMPKIN CHOCOLATE CHIP CAKE:
Indulge your taste buds in the delightful fusion of rich chocolate and warm pumpkin with this scrumptious One Bowl Chocolate Chip Pumpkin Cake. Perfect for cozy gatherings or a simple afternoon treat, this easy-to-make cake brings together the comforting flavors of fall in a single bowl. The simplicity of the recipe allows you to enjoy the baking process without the hassle of a multitude of dishes, making it a go-to dessert for busy days or spontaneous sweet cravings. Get ready to savor the perfect blend of moist pumpkin goodness and the decadent sweetness of chocolate chips in every delicious bite.
PUMPKIN CHOCOLATE CHIP CAKE
Ingredients:
- 1 cup canned pumpkin puree
- 3/4 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
- Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to the wet ingredients. Stir until just combined, being careful not to overmix.
- Fold in the chocolate chips, ensuring an even distribution throughout the batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Baking Time:
Preparation: 15 minutes Baking: 30-35 minutes Cooling: 1 hour
Total Time: 1 hour 50 minutes
FAQs:
Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, you can substitute fresh pumpkin puree for canned. Make sure it is well-drained and has a similar consistency.
Q: Can I use a different type of oil in the recipe? A: Yes, you can use melted butter or another neutral oil of your choice.
Q: What can I substitute for chocolate chips? A: Feel free to use chopped nuts, raisins, or leave the cake plain if you prefer.
Q: Can I make this cake ahead of time? A: Yes, the cake can be made a day in advance and stored in an airtight container at room temperature.
Enjoy the delightful simplicity of this One Bowl Chocolate Chip Pumpkin Cake – a perfect treat for any occasion!