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–+ servings
3 stacks of pumpkin cake squares over each other on a plate.
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5 from 4 votes

Pumpkin Chocolate Chip Cake

Soft and moist pumpkin chocolate chip cake made with pumpkin puree, whole wheat flour, warm spices, and dark chocolate chips. It takes only 10 minutes to prepare and requires no mixer.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 9 servings
Author: Rena Awada

Ingredients

  • 2 large eggs
  • 1 ¼ cups brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil melted and slightly cooled
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine kosher salt
  • 2/3 cup dark chocolate chips
  • 1/4 cup raw pumpkin seeds

Instructions

  • Preheat the oven to 350ºF. Line a 9x9-inch pan with parchment paper.
  • In a large bowl, whisk the 2 large eggs and 1 ¼ cups brown sugar until fluffy and pale.
    Mixing eggs and sugar with an electric mixer.
  • Add the 1 cup pumpkin puree, 1/2 cup coconut oil, 2 teaspoons pumpkin pie spice, and 2 teaspoons vanilla extract, and whisk until combined.
    Adding pumpkin puree and oil into egg and sugar mixture in a white bowl.
  • In a separate bowl, stir the 1 cup whole wheat flour with 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine kosher salt.
  • Add the flour to the pumpkin mixture and stir with a spatula to incorporate.
    Stirring pumpkin cake batter in a white mixing bowl.
  • Fold in the 2/3 cup dark chocolate chips.
    Folding chocolate chips into pumpkin cake batter.
  • Transfer the batter to your prepared pan and level it with a spatula. Sprinkle with 1/4 cup raw pumpkin seeds, then bake for 25-35 minutes.
    Pumpkin seeds sprinkled over an unbaked pumpkin cake in a square pan.
  • Allow the cake to cool completely before slicing.
    Pumpkin cake cut into squares.

Video

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Measure the flour using the spoon-and-level method.
  • Whole wheat pastry flour will produce a slightly lighter texture.
  • Avoid overmixing the batter.
  • Start checking the cake after 25 minutes.
  • Store at room temperature for 2 days or refrigerate for up to 5 days.
  • Freeze individual squares for up to 3 months.

Nutrition

Serving: 1square | Calories: 374kcal | Carbohydrates: 50g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 278mg | Potassium: 264mg | Fiber: 3g | Sugar: 35g | Vitamin A: 4301IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg