Description
This ultra moist Pumpkin Chocolate Chip Cake is infused with sweet, warm, pumpkin flavor and studded with chocolate chips. Then, it’s topped with a tangy cream cheese frosting and extra mini chocolate chips for good measure!
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup applesauce
- 1 – 15oz can pumpkin puree
- 1 cup dark brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- mini chocolate chips, for serving
Cream Cheese Frosting
- 8 oz cream cheese
- 1/4 cup unsalted butter
- 3 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 sheet cake pan with avocado oil or non-stick spray and then line with parchment paper.
- Add the flour, baking powder, baking soda, salt, and pumpkin pie spice to a large mixing bowl. Whisk together until well combined and set aside.
- To another large mixing bowl add the melted butter, apple sauce, pumpkin puree, dark brown sugar, eggs, and vanilla extract. Whisk together until well combined.
- Carefully fold the dry ingredients into the wet until just mixed. Then fold in the chocolate chips.
- Next, pour the batter into the prepared pan, using an offset spatula to spread the batter into an even layer in the pan.
- Bake the cake at 350 degrees for 30-35 minutes or until a tooth pick inserted in the center comes out clean.
- Make the Cream Cheese Frosting: Add the cream cheese and butter to a large mixing bowl. Cream the butter and cream cheese together on high until smooth and creamy. Next, add the confectioner’s sugar, vanilla extract, cinnamon, and salt. Beat the frosting on low speed for around 30 seconds to incorporate and then increase to high speed. Beat the frosting on high for around 2 minutes until fluffy.
- Once the cake has cooled completely, cover with the cream cheese frosting and top with mini chocolate chips. You can place it in the fridge to help the cream cheese frosting set up a bit. Top the cake with mini chocolate chips. Slice and serve.
