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Every fall I have things I like to do, either alone or as a family. We like to roast marshmallows, find a place to go in a hay ride, and spend time outdoors enjoying the weather. Another favorite is to make this pumpkin chocolate chip cake.
I usually make it at least once every fall, and when I do, I always make two—one for now, and one for later. Or, if we’re going to a large event, I can take both of them. It’s the perfect blend of pumpkin and chocolate (one of my favorite flavor combos) but isn’t too strongly flavored, so even those who don’t love pumpkin will like it.
One of the best parts of the recipe, it uses a whole can of pumpkin puree instead of 1 cup. While I could always freeze whatever is left, I’d much rather just use up the whole can in one go and freeze whatever I make with it—which, in this case, is the extra pumpkin chocolate chip cake.
Note: This is modified from an old recipe I found more than 10 years ago, and that recipe actually called for you to put cream cheese icing on top. While I have nothing against cream cheese icing, I find this cake is delicious with no icing and no one has ever complained that it wasn’t sweet enough!
Pumpkin Chocolate Chip Cake (Makes Two!)
Preheat the oven to 350 degrees. Grease two 8×8 or 9×9 pans with cooking spray.
Cream together the butter and the sugar with a mixer.
Add the eggs, mixing in one at a time.
Add the vanilla and the pumpkin.
Mix the baking soda, baking powder, cinnamon, salt, and flour in a separate bowl.
Then gradually mix it into the wet ingredients.
Stir in the milk.
Pour in the whole bag of chocolate chips and stir!
Divide the batter evenly between the two pans. Cook for about 50 minutes, or until a toothpick inserted in the center comes out clean.
**To freeze one (or both) of the cakes, line one of the pans with foil or parchment paper before you pour in the batter. Once the cake has cooled, lift it out of the pan, wrap it in foil, and then wrap it in plastic wrap or put it in a freezer ziptop bag.