It was Thanksgiving in Canada this past weekend, meaning that most of my free time was spent preparing to host dinner for our extended family members who live nearby. Needless to say, I didn’t get as much accomplished on my office makeover as I would’ve liked, so I’m pushing that update a little later in the week. Instead, I thought I’d share a recipe for a decadent pumpkin cake that’s super moist and perfect for fall entertaining.
2 1/3 cups all-purpose flour (I used 2 cups nutriblend, 1/3 cup whole wheat)
1 tsp. cinnamon
1 TB. pumpkin pie spice
1 tsp. baking soda
¾ teaspoon salt
½ cup butter, room temperature
½ cup unsweetened applesauce
¾ cup granulated sugar
¾ cup brown sugar
1 large egg
1 ½ tsp. pure vanilla extract
1 15 oz. can pure pumpkin puree
1 ½ cups milk chocolate chips
¾ cup pecans, roughly chopped
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.
In a medium bowl, whisk together flour, cinnamon, pumpkin pie spice, baking soda, and salt. Set aside.
In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined.
Mix in the dry ingredients a bit at a time, stirring just until combined. Fold in the chocolate chips and pecans.
Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan a bit and a toothpick inserted in the center comes out with just a few moist crumbs attached, around 35 to 40 minutes (do not over bake).
Allow the cake to cool a bit and serve warm (with a scoop of vanilla ice cream to up the yummy factor or an ice cold glass of milk!).