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Easy spiced pumpkin chocolate chip snack cake cut into moist squares with semi-sweet chocolate chips and warm fall spices.

Easy Spiced Pumpkin Chocolate Chip Snack Cake

A soft and moist pumpkin snack cake filled with warm fall spices and semi-sweet chocolate chips. An easy one-pan pumpkin dessert that requires no mixer.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon fine salt
  • 2 large eggs
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 cup pure pumpkin puree
  • ½ cup neutral oil
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips divided

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease and line an 8 × 8-inch baking pan with parchment.
  3. Whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  4. In a separate bowl, whisk eggs and both sugars.
  5. Add pumpkin puree, oil, and vanilla and whisk until smooth.
  6. Fold the dry ingredients into the wet mixture just until combined.
  7. Fold in ¾ cup chocolate chips.
  8. Transfer batter to the prepared pan.
  9. Scatter remaining ¼ cup chocolate chips over the top.
  10. Bake for 30–36 minutes, until the center is set and a toothpick shows a few moist crumbs.
  11. Cool in the pan for 15–20 minutes.
  12. Lift onto a cooling rack and continue cooling.
  13. Cut into 16 snack-size squares and serve.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Avoid overmixing after adding the flour. Begin checking the cake around 30 minutes because ovens vary. Let the cake cool before cutting for cleaner squares. Store covered at room temperature for about 2 days or refrigerate for up to 5 days.