You’ve gotta try this recipe for decadent pumpkin cake with chocolate chips and pecans. Super moist and perfect for fall entertaining!
It was Thanksgiving in Canada this past weekend, which meant 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. It was a big hit, so hope you enjoy it too!
Pumpkin Cake with Chocolate Chips & Pecans
(printable version below)
Ingredients:
2⅓ cups all-purpose flour (I used 2 cups nutriblend, ⅓ 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
1½ tsp. pure vanilla extract
15 oz. can pure pumpkin puree
1½ cups milk chocolate chips
¾ cup pecans, roughly chopped
Directions:
- Preheat oven to 350°F. 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!).
Pumpkin Cake with Chocolate Chips & Pecans
A super moist pumpkin cake that's perfect for fall entertaining.
Ingredients
- 2⅓ cups all-purpose flour (I used 2 cups nutriblend, ⅓ cup whole wheat)
- 1 tsp. cinnamon
- 1 TB. pumpkin pie spice
- 1 tsp. baking soda
- ¾ teaspoon salt
- ½ cup butter
- ½ cup unsweetened applesauce
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 large egg
- 1½ tsp. pure vanilla extract
- 15 oz. can pure pumpkin puree
- ½ cups milk chocolate chips
- ¾ cup pecans (roughly chopped)
Instructions
-
Preheat oven to 350°F. 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!).
Do you have any go-to recipes for the fall season? Other favourites around here are:
xo,
Tara @ Suburble says
Oh, Shauna! This looks beautiful! I am definitely going to pin this. I love all things pumpkin!
Shauna Oberg says
Thanks Tara. Just be careful not to be home alone with a pan. You could be in trouble- just saying!
Sheila @sZinteriors says
Happy belated Thanksgiving to you, Shauna!!! This recipe looks amazing – I’m adding it to my of list of ones to try. :-) We experimented this year with a few new recipes mixed in with ongoing traditional dishes, too – we did up a roasted veggie mix, and also a poached pear in a hazel nut & chocolate crumble mix – both recipes were Pinterest inspired! Loved the veggie one and would do it again in a heartbeat, but need to tweak the crumble a bit for the pear one! xo Sheila
Shauna Oberg says
Happy belated to you as well. Those roasted veges sound yummy (I can never get enough veges)! I also tried a new stuffing recipe out of November’s issue of Style at Home and it was good, but needs to be tweaked a bit for our liking. Thanks for stopping by!
Rambling Momma says
Yumm, i love anything pumpkin
Linda @ Calling it Home says
I am a pumpkin-aholic! This looks so good.
Inspire Me Heather says
Hmmm looks good Shauna! I do love pecans and pie too – Pinned!!
Dani @ lifeovereasy says
Believe it or not, I have never baked with pumpkin! Time to change that up, I think – delicious looking recipe!
Shauna Oberg says
That’s crazy! It keeps everything super moist and delicious, including this cake. You must give pumpkin a try!
Tiffany @ MyDirt says
Ok, minus the nuts (deathly allergy) this is an awesome recipe. Pinned it! Can’t wait to wow my next family dinner!
Jessi @ Practically Functional says
Yum, looks delicious! I featured this on my blog today! I’m just stopping by to pin it and say thanks again for sharing!
Shauna Oberg says
Thanks Jessi!