The One-Bowl Pumpkin Cake I'm Making All Autumn Long
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Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 3/4 cup (160g) light or dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 3 large eggs
- 1 (15-ounce) can pumpkin purée
- 3/4 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips, divided
Instructions
- 1
Preheat the oven to 350°F. Grease a 9x13-inch baking pan or dish with nonstick cooking spray.
- 2
Make the batter - In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin spice, and salt. Beat with a hand mixer on medium speed until well combined and free of clumps, about 1 minute. Beat in the eggs, pumpkin, oil, and vanilla extract on medium speed until well combined, about 1 minute. Stir in 3/4 cup of the mini chocolate chips.
- 3
Bake - Transfer the batter to the prepared baking pan. Sprinkle the remaining mini chocolate chips over the top. Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes.
- 4
Cool and serve - Let cool for at least 45 minutes before slicing and serving. Store leftover pumpkin chocolate chip cake, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days.
