Pumpkin Chocolate Chip Cake

09/23/2018
Serves 24 Big slices
Equipment
lasagna pan (12x16)
electric mixer
Prep time
15m
Cook Time
30m

This recipe calls for “Pumpkin Spice,” which is an actual spice blend, not just a flavored syrup and/or descriptor for coffee. Once you know what goes into “Pumpkin Spice,” you can mix up a batch and add it to whatever you want, if you’re in to that kind of thing.  Or just use it in this recipe and save the rest for Thanksgiving pies. You do you!

PUMPKIN SPICE:

4 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon cloves

1/2 teaspoon nutmeg

 

Ingredients

  • 4 Cups
    Flour
  • 2 Tablespoons
    Pumpkin Spice
  • 2 Teaspoons
    Baking Soda
  • 1 Teaspoon
    Salt
  • 2 Cups
    Unsalted Butter
  • 2 Cups
    Granulated sugar
  • 2
    Large eggs
  • 4 Teaspoons
    Vanilla
  • 3 Cups
    Pumpkin Purée
  • 3 Cups
    Chocolate Chips

Instructions

  1. Preheat oven to 350 degrees.

  2. Mix dry ingredients together: flour, spices, baking soda and salt.

  3. Cream butter and sugar together. Add eggs, one at a time, and add vanilla. Once well blended, add pumpkin, scraping down the sides of the bowl to be sure the ingrediens are uniformly blended.

  4. Add the wet to the dry ingredients and stir in chocolate chips. Pour into pan and bake until the cake springs back against your finger, about 30 minutes.

Nutrition: This is cake. Just be glad it contains a vegetable.

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