The One-bowl Pumpkin Cake I’m Making All Autumn Long
  1. Grease a 9x13-inch baking pan or dish with nonstick cooking spray.

  2. 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 ¾ cup of the mini chocolate chips.

  3. 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. 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. Did you love the recipe? Leave us stars below!

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m

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