Chocolate Chip Pumpkin

Oh boy, oh boy, have I got something truly magical for you today! Let me introduce you to this Chocolate Chip Pumpkin masterpiece. It’s like all your fall dreams mashed into one gooey, chocolatey delight. Imagine pumpkin’s earthy sweetness mingling with melty chocolate chips in every bite — pure bliss. Why should you dive into this deliciousness? Well, it’s just one of those treats that whispers cozy vibes and cheers up any dreary day. Trust me, your tastebuds are in for a ride.

So picture this: my little family absolutely goes nuts for this recipe. Seriously, my husband raids the kitchen like it’s Black Friday whenever he knows I’m whipping this up. It’s become such a staple around our household, I’m pretty sure my kids think it’s secretly powering their superhero capes. I remember this one time, I added an extra handful of chocolate chips just ’cause I was feeling wild – and bam! They devoured it like cookie monsters. This recipe’s like a hug from the oven, and trust me, your family will be asking for more

Why You’ll Love This Chocolate Chip Pumpkin

Alright, let’s spell it out — because who doesn’t need chocolate chips and pumpkins having a party in their mouth? First off, it’s like the lovechild of a pumpkin pie and a chocolate chip cookie. Perfect for those who can’t decide between dessert genres. Plus, it’s the type of squishy-soft texture you’ll dream of after a long, hard day. And let’s not forget, it’s a brilliant excuse to have chocolate for breakfast… guilt-free!

How to Make It

Alright, friend, let’s do this. Start by preheating that oven like it’s the waiting room for dessert heaven – 350°F should do it. Now, grab a bowl and whisk together your dry buddies: flour, baking soda, cinnamon, whatever spices you dig. In another bowl – because hey, more dishes mean more fun, right? – mix the sugars, the glorious pumpkin purée (do a little happy dance while you’re at it), and oh yeah, those eggs. Whip them together till it’s all marriage and harmony, then invite the dry mix to join up at the party. Stir till it’s cozy but not overdone. Toss in a crazy amount of chocolate chips – to taste, obviously. Pour that gorgeous batter into a baking dish, shove it into the oven, and let the magic happen for around 30-ish minutes. Check it with a toothpick. Restrain yourself from diving in too soon!

Ingredient Notes

– Chocolate Chips: Need I say more? They melt, they’re magical, and if there’s a flaw, I haven’t found it yet.
– Pumpkin Purée: No, you can’t swap this with apple sauce. Trust me, I tried… weird.
– Spices: Cinnamon, nutmeg, or even pumpkin spice if you’re feeling extra. I tried cayenne once… not the worst!

Recipe Steps:

1. Preheat oven to 350°F.
2. Whisk flour, baking soda, cinnamon, and spices together.
3. Mix sugars, pumpkin purée, and eggs until blended.
4. Combine wet and dry ingredients gently.
5. Stir in chocolate chips.
6. Pour into baking dish.
7. Bake for 30-ish minutes. Check by poking with a toothpick.

What to Serve It With

Tips & Mistakes

Tried adding walnuts once — let’s just not talk about that. But topping a slice with vanilla ice cream is legit magic. Oh, and letting it cool? Yeah, no one in my fam waits that long either.

Storage Tips

So, let’s say there are actual leftovers (ha!), you can store them in the fridge in an airtight container. If you nibble it cold, zero shame here. It even works for breakfast — don’t knock it till you’ve tried it.

Variations and Substitutions

Got no brown sugar? Maple syrup is your best friend here, and heck, it gives it a taste twist that’s *chef’s kiss*. Honey works in a pinch, not as thick, but still good. I’ve also swapped chocolate chips for dried cranberries once. Good, but not world-changing.

Frequently Asked Questions

Chocolate Chip Pumpkin

This moist and flavorful Chocolate Chip Pumpkin Cake is a perfect blend of pumpkin richness with sweet chocolate chips, ideal for fall gatherings.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 0.25 teaspoon ground nutmeg
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup brown sugar packed
• ▢ 1 cup pumpkin puree
• ▢ 0.5 cup vegetable oil
• ▢ 2 units large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup semi-sweet chocolate chips

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
• In a large bowl, beat together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
• Fold in the semi-sweet chocolate chips.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before slicing and serving.

Notes

Store leftovers in an airtight container for up to 3 days. This cake also freezes well.