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Pumpkin Cake With Chocolate Chips and Pecans

Pumpkin Cake with Milk Chocolate Chips and Pecans
A super moist pumpkin cake with chocolate chips and pecans. Perfect for fall entertaining.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serving Size 12

Ingredients

  • 2⅓ cups all-purpose flour (I used 2 cups nutriblend, ⅓ cup whole wheat)
  • 1 teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ¾   teaspoon salt
  • ½   cup butter
  • ½   cup unsweetened applesauce
  • ¾   cup granulated sugar
  • ¾   cup brown sugar
  • 1 large egg
  • 1½   teaspoons pure vanilla extract
  • 15 ounces 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!).