Moist and delicious, this cake is super-easy to make and is a perfect dessert for fall and winter! I am totally craving a slice of this cake. Turn the batter into a greased 8×8-inch baking dish, then bake until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. Pumpkin Cake with Cream Cheese Frosting— Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. Thank you! Nothing fussy or complicated, just awesome tasting dishes everyone loves! This can also be done by hand with a wire whisk. Pumpkin Chocolate Chip Bundt Cake. The pumpkin flavor comes from 1 whole can (15 ounces) of pure pumpkin AKA pumpkin puree. baking pan. I am glad you love this recipe and I love your ‘title’ for it! In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. The first step to making any mug cake is to spray a microwavable mug or small ramekin with nonstick cooking spray. Tender and soft with a delicious pumpkin flavor and chocolate chips in every bite – this pumpkin chocolate chip cake is the perfect addition to your fall baking repertoire. The decks also need some cleaning up. Turn the batter into a greased 8×8-inch baking dish, then bake until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. Frosting Option 2: Pumpkin Spice Chocolate Drizzle Combine sugar, butter, and milk in a saucepan. It looks scrumptious! Because we’re adding in the chocolate chips and chocolate glaze, this recipe has more mild spices. It’s equally delicious left plain, or for a sweeter variation, you could frost the entire thing with chocolate frosting or cream cheese frosting. It’s designed so that the cupcakes will rise beautifully. In a large bowl, beat eggs until foamy. 13 Comments, Posted in: All Recipes, Cakes & Cupcakes, Dessert. TIP: Spray the pan, remove the ring, place a sheet of … This site uses Akismet to reduce spam. Made gluten and dairy free, it’s packed with pumpkin and pumpkin spice and cooks in your microwave in under 3 minutes! You’ll love the soft cake crumb, hint of chocolate, and how easy it comes together. However, I can’t have eggs. The sun is rising and turning the sky a beautiful pink hue. This can is very unlikely to dry out. 4 ounces chocolate chips is equal to 1/2 cup. In a bowl combine cake mix pumpkin, egg and oil. Recipes for Sweet Treats & Kitchen Feasts. Gently fold in the chocolate chips. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. It bakes right in the microwave, and takes only about five minutes, start to finish. Bake If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info. Pure pumpkin is not the same as canned pumpkin pie filling. This pumpkin cake is dense, moist, and full of lots of chocolate chips. Mix until smooth. Moist pumpkin cake that's dotted with chocolate chips and drizzled with chocolate ganache - pumpkin chocolate chip cake is fall favorite. Turn batter out into prepared pan, smoothing the top lightly with a spatula. If you’d like to make pumpkin chocolate chip cupcakes – then I recommend using this recipe. Preheat oven to 350 degrees and grease a 10 inch bundt pan. Packed with 2 cups of pumpkin pureé and 2 cups of chocolate chips, it’s moist and delicious every time and perfect for dessert or as a snacking cake. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside. This recipe will also work in a 9×13 inch pan with high sides. Spray 9x13 baking dish with cooking spray In a large bowl add the pumpkin, milk, brown sugar, eggs, pumpkin pie spice and cinnamon and mix well Pour the pumpkin mixture in baking dish Sprinkle the vanilla cake mix over the top Confession: I’ve made this pumpkin chocolate chip bundt cake three times in the past 2 weeks. Grease and flour a 12-cup bundt pan, or brush with pan release. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Soft and Chewy Pumpkin Chocolate Chip Cookies – No cakey cookies here! This pumpkin chocolate chip mug cake is ooey-gooey and so delicious! Preheat. Total Time: 1 hour 10 minutes. Everyone loves it because it’s super moist, filled with chocolate chips and topped with a chocolate glaze. In a large bowl combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice. Grease and flour a 6-cup bundt pan making sure to dust off excess flour. Made some adjustments, used 2 tsp homemade pumpkin spice, heated the pumpkin with one of those tsp of spice + pat of butter - to remove the 'metallic' taste canned pumpkin, added extra … I think I over cooked one once and never tried to make another one until I tried to make this pumpkin … Sinfully rich and decadent!! The cake is gone! In a separate very large bowl, beat together the oil, sugars, eggs, vanilla extract and pumpkin until there are no lumps. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients. I believe anyone can make tasty, homemade desserts and treats. I highly recommend using canned pumpkin puree (often labeled pure pumpkin). I’d be super grateful if you headed over to Amazon to check it out! This recipe is based on my favorite pumpkin bundt cake recipe. Everyone who tried it were amazed, because it´s really special. I topped my bundt cake with a drizzle of chocolate ganache. I almost didn’t post this today but I thought it was a good day to kickoff pumpkin season :). I used mini semi-sweet chocolate chips and recommend them rather than regular chocolate chips. I loved that cake … In medium bowl, whisk flour, pumpkin pie … I find using baking chocolate bars work best for chocolate ganache, but chocolate chips work too. I'm the baker behind Just So Tasty. Required fields are marked *. Fold in pumpkin pie spice and chocolate chips and/or chopped nuts gently. Chocolate Chip Pumpkin Cake, Pumpkin Chocolate Chip Bundt Cake, semi-sweet or dark, mini or regular sized. No mixer needed! 1 package 12 ounces chocolate chips How To Make Pumpkin Bundt Cake In Your Instant Pot: First, you will make your batter with just a few of these ingredients. Maybe I will get my garden cleaned up for its winter sleep. // I love it because it’s so easy to make because it uses cake mix. Add more or less spices as you see fit. Grease and flour a 9x13 pan. Sinfully rich and decadent!! Make pumpkin layers: Heat oven to 350°F. Then, add in the pumpkin puree, maple syrup, and the egg white. Don’t worry – there’s still lots of flavor. Pumpkin and chocolate are a match made in heaven. Which is a spinoff from a pumpkin cake recipe in my second cookbook, Cooking With Pumpkin. Cooking with pumpkin, Pumpkin Spice Cake With Cream Cheese Frosting, Cooking With Pumpkin: Recipes That Go Beyond the Pie, The Best Pumpkin Chocolate Chip Cake with Chocolate Ganache, Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies, Soft and Chewy Pumpkin Chocolate Chip Cookies, 3/4 to 1 cup mini semi-sweet chocolate chips (See NOTE below). If you love this recipe, please give it 5 stars! They disperse more evenly and don’t tend to sink to the bottom of the cake like regular chocolate chips so that you get bites that are perfectly studded with chocolate throughout. Instead, you end up with a delicious texture that’s soft, tender and dense without being heavy like a pound cake. Your new favorite pumpkin cookies! Pan release can be purchased at kitchen specialty stores or many craft stores. No harm done. Moist and dense, this pumpkin bundt cake delivers BIG. Instructions. I haven’t tried that myself, but I bet it would work out okay. It’s great on chilly fall mornings with a cup of coffee or tea, served at a casual brunch, or as an easy-breezy fall dessert to serve when you’re entertaining but don’t want to slave over dessert. An EASY one-bowl fall dessert that's perfect for impromptu entertaining or anytime a pumpkin craving strikes!! This mug cake comes together in just 5 minutes, and tastes like fall heaven. Chop the chocolate into very small pieces (if you're not using chocolate chips) and place in a heat-proof bowl. It is better to bake the cake for 5 minutes longer to ensure it is fully baked through the middle, instead of ending up with a doughy center. It’s moist and tender thanks to the oil, eggs and pumpkin. Simple, delicious, and seasonal, this is sure to be a new favorite for the whole family. Your email address will not be published. Carefully beat (or whisk) the flour mixture into the batter, about 1/2 at a time until combined. Pour the batter into the pan, smooth the top, and bake in the preheated oven for 60-70 minutes, or until an inserted toothpick comes out clean or with a few crumbs. It’s not quite as heavy as a pound cake or quite as light as my favorite pumpkin cake… Soft, fluffy, easy and tastes ahhhh-mazing! Grease and flour the pan, and bake in the preheated oven for 35-40 minutes, or until an inserted toothpick comes out clean. For the easy pumpkin cake recipe, you’ll need: In a large bowl, stir together the wet ingredients followed by the dry. How to make Pumpkin Chocolate Chip Cookies with a Cake Mix . Let sit for 2 minutes, then whisk until smooth. Adapted from Pumpkin Spice Cake With Cream Cheese Frosting. Loaded with chocolate and crazy good! It looks delicious and it’s putting me in the mood for fall! This cake can also be made in a metal 9x13 inch (23x33 cm) cake pan. (You could also make a smaller amount too using equal parts shortening, oil and flour). Next, add in the flour, baking powder, pumpkin pie spice (or cinnamon), chocolate chips, and … There’s no need for frosting – but a simple drizzle of chocolate ganache makes it a little extra special. I’ve never really been a fan of mug cakes in the past! Your email address will not be published. Fold in … I served this cake last night and it was fabulous! That’s a little shameful, but pumpkin-chocolate chip … Additional Baking Time: 15 minutes. In another bowl, sift together flour, baking soda, baking powder, salt, sugar, and … Yes, I think you could easily double this recipe and bake it in a 9×13-inch pan. Brush the pan with the mixture, and store the rest in an airtight container in the fridge. 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