Go Back

Pumpkin Chocolate Chip Cake Recipe (Makes Two!)

Print Recipe
Ingredients Method

Ingredients
  

  • 1 cup butter softened
  • 2.5 cups white sugar
  • 6 eggs
  • 1 can pumpkin puree
  • 2 tsp. Vanilla extract
  • 2 tsp. Baking soda
  • 2 tsp. Baking powder
  • 2 tsp. cinnamon
  • 1 tsp. Salt
  • 3.5 cups flour
  • 2/3 cup milk
  • 1 bag mini chocolate chips

Method
 

  1. Preheat the oven to 350 degrees. Grease two 8x8 or 9x9 pans with cooking spray.
  2. Cream together the butter and the sugar with a mixer.
  3. Add the eggs, mixing in one at a time. 
  4. Add the vanilla and the pumpkin.
  5. Mix the baking soda, baking powder, cinnamon, salt, and flour in a separate bowl. Then gradually mix it into the wet ingredients.
  6. Stir in the milk, then stir in the chocolate chips.
  7. Divide the batter evenly between the two pans. Cook for about 50 minutes, or until a toothpick inserted in the center comes out clean.
  8. **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.