Chocolate Chip Pumpkin Cake
Biting into this cake signifies all of the things we love about the changing seasons. Warm notes of fall spices pleasantly mix with sweet chocolate and rich brown butter frosting. This recipe highlights pumpkin in a cake that can be served both after dinner or alongside your morning coffee.
Servings: 12 pieces
View Original PDFIngredients
- 4 eggs
- 1/2 cup white sugar
- 1 cup light brown sugar, packed
- 1 cup vegetable oil
- 1 can (15 oz) pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1 teaspoon ground allspice
- 1/2 teaspoon Kosher salt
- 1 1/4 cups dark chocolate chips
Brown Butter Frosting Ingredients
- 1/2 cup butter
- 8 oz cream cheese, softened
- 1 teaspoon vanilla
- 3 cups confectioners’ sugar
- 1/4 teaspoon cinnamon (for sprinkling)
Directions
- Preheat the oven to 350°F.
- In a stand mixer on medium-low speed, mix the eggs, white sugar, brown sugar, oil, and pumpkin puree until incorporated.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, clove, allspice, and salt.
- Slowly add the flour mixture to the pumpkin mixture and continue to mix until combined. Fold in the chocolate chips.
- Pour the batter into a 10” x 10” ungreased baking dish. Bake for 40–45 minutes or until a toothpick comes out clean. If the top or edges brown before the rest of the cake is done, tent with aluminum foil. Cool on a rack.
- Make the frosting: Melt the butter in a small saucepan. Continue cooking over medium heat, stirring often, until the butter turns golden brown, about 5 minutes. Let cool slightly.
- In a stand mixer, combine the cooled browned butter and softened cream cheese. Mix until fluffy. Add vanilla, then gradually add confectioners’ sugar until smooth.
- Once the cake is completely cool, frost generously and dust with cinnamon. Enjoy!