Chocolate Chip Pumpkin Cake with Cream Cheese Frosting
Servings 12
Moist and delicious with a cream cheese frosting, this extra moist pumpkin cake will easily become one of your favorite fall recipes!
Ingredients
Cake
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 ¾ cups white sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla
- 2 ½ cups canned pumpkin
- 4 eggs
- 1 cup mini chocolate chips
Frosting
- 8 ounces cream cheese softened
- ⅓ cup butter softened
- 3 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13 pan.
- In a large bowl combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- In a separate bowl combine sugar, oil, vanilla, pumpkin, and eggs.
- Add the pumpkin mixture to the flour mixture and gently stir until combined. Do not overmix. Fold in chocolate chips.
- Bake 30-35 minutes until a toothpick comes out clean.
Frosting
- Cream together cream cheese and butter. Add in powdered sugar a little at a time. Add in vanilla and turn mixer on medium high and mix until light and fluffy!
Notes
Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Information
Calories: 621, Carbohydrates: 94g, Protein: 6g, Fat: 26g, Saturated Fat: 17g, Cholesterol: 91mg, Sodium: 324mg, Potassium: 275mg, Fiber: 3g, Sugar: 73g, Vitamin A: 8468IU, Vitamin C: 2mg, Calcium: 108mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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