Pumpkin Chocolate Chip Cake

About this time of year, when I stroll into the grocery store for whatever it is—without fail–in the bakery section, or at the checkout stand and sometimes even on display right as I walk in the store will be the most lovely, the most Halloweenish, the most tasty looking Pumpkin Chocolate Chip Cookies ever created. I believe it’s fair to say that I almost always resist the impulse to stack the silly things in my cart and grin my way home. Almost…always.

At any rate–this is a fabulous substitute for all the cookies I’ve bravely walked away from–but even better because it’s a cake instead, so way quicker to make and just as scrumptious to eat. You’ll love it to itty, bitty, bits. Seriously.

Make it…I dare you.

Pumpkin  Chocolate Chip Cake

Ingredients:

3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (15 ounces) solid-pack pumpkin
1 cup (6 ounces) semisweet chocolate chips

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips.
Spoon batter into a well-greased 10-in. fluted tube pan,
Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan. Dust with powdered sugar or top with whipped cream.

Eat it–the heck–up.

Pumpkin Chocolate Chip Cake

 

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Ingredients

• ¾ cup butter, softened
• 1-1/2 cups sugar
• ½ cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup (6 ounces) semisweet chocolate chips

Instructions

1. In a large bowl, cream butter and sugars until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin.
5. Fold in chocolate chips.
6. Spoon batter into a well-greased 10-in. fluted tube pan,
7. Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 15 minutes before removing from pan.
9. Dust with powdered sugar or top with whipped cream.

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