Ok, this one is for all you pumpkin people out there. Pumpkin beer, pumpkin coffee, pumpkin candles, pumpkin muffins, oh my gosh. Some of the products made with pumpkin out there astonish me. Personally, pumpkin beer belongs in the trash, along with candy corn, and red candy apples. Just give me a warm pumpkin baked good and a latte: cue my happy place.
This recipe will fullfill some of those fall cravings. It is actually my mom’s recipe handed down. She has made this cake since I was a kid. When I would smell the aroma of the this cake baking in the oven, I knew it was that time of year. Helping dad rake the leaves, back to school, colder nights, and trick or treating. I’m holding onto the tradition for my family, and it’s now just one of those things I’m simply expected to make. So I’m passing it on to anyone who wants to try it out. It’s amazing how food brings family together.
When baking, I totally feel the type of pan and tool you use make all the difference. So for this cake, I do suggest a good quality bundt pan and a stand mixer or hand held mixer. I also like to bake this is smaller individual bundt pans to pass out to friends and co-workers. They’ll love you! Pampered Chef has the perfect one.
Pumpkin Chocolate Chip Cake
- 3 cups of flour (sifted)
- 2 cups of sugar
- 1 cup of oil
- 4 eggs
- 1 can of pumpkin puree
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 8 oz chocolate chips (I personally put an entire 12 oz bag in. I love it chocolately)
Preheat oven for 350 degrees. Beat eggs, sugar, and oil. Add pumpkin. Mix flour, baking powder, baking soda, cinnamon, salt. Add to the egg mixture. Stir in the chocolate chips. Grease and flour a bundt pan. Bake 50-50 minutes. Let cool for about half hour before removing from the pan.
Maybe I’m a little biased, but this cake is delicious. My family gets excited when I make it just as I used to when I was a kid.