Pumpkin Chocolate Chip Cake

Squares of pumpkin brownies with chocolate chips on a white cake stand.

5 from 1 vote

This pumpkin cake is easy to bake making a nice fall snack or dessert. Parchment in the bottom of the pan makes them easy to remove after baking for cooling. For a dessert garnish, serve with a dollop of vanilla whipped cream on the side. If you want big pieces, slice into 9 squares.

Prep Time15

Cook Time45

cooling10

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 291kcal

Author: Sally Cameron

Equipment

Ingredients

Dry Ingredients

2 ½ cups gluten-free flour blend 13 ounces, Bob’s Red Mill blue bag 1:1 GF blend
2 teaspoons baking powder aluminum free
2 teaspoons ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon allspice
⅛ teaspoon ground clove

Wet Ingredients

2 large eggs
15 ounces canned pumpkin puree not pumpkin pie filling
¾ cup real maple syrup
½ cup extra virgin coconut oil, melted or use a healthy neutral oil, see note at end
2 teaspoons vanilla extract

Chocolate Chips

⅔ cup chocolate chips

Instructions

Get Ready to Bake

Pre-heat oven to 325°F. Gather all ingredients and a 9″ square metal non-stick baking pan. Spray the pan and line bottom with piece of parchment paper that is long enough to go above the sides of the pans like wings. This make the cake easy to remove from the pan after baking.

Mix Ingredients

Combine flour, baking powder, baking soda, spices and salt in a medium bowl and whisk to combine well. In a large bowl, add eggs, pumpkin, maple syrup, oil and vanilla. Whisk until smooth.

Combine and Pour into Pan

Add wet ingredients into dry and whisk or stir until smooth. Stir in chocolate chips. Pour cake batter into baking pan and smooth the top with a flexible spatula. Bake approximately 45 minutes or until golden and a toothpick inserted in the center comes out clean with a few moist crumbs.
Cool cake in pan for 10 minutes. Remove cake to a wire cooling rack using the parchment "wings". Enjoy warm or cool.

Notes

Chocolate chip tips

I used Lily's Dark Chocolate Baking Chips. They are no-sugar-added and gluten-free. They are delicious and a great way to reduce overall sugar in the recipe and taste terrific. Compared to using regular chocolate chips such as Tollhouse, using Lily's reduces the overall sugar by 68 grams, about 8 grams per piece (that's 2 teaspoons).

Do what ever works best for your family when it comes to buying chocolate chips. There are many options on the market these days.

Oil

If you are allergic to coconut oil, I recommend this healthy neutral oil cultured from sugar can grass, called Zero Acre Farms. It's become an regular culinary oil in my kitchen. Way better for you than industrially produced vegetable oil. Another option is avocado oil which has a neutral taste.

Nutrition