Pumpkin Cake With Chocolate Chips and Pecans
A super moist spiced pumpkin cake with dark chocolate chips and pecans. Perfect dessert for fall entertaining.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup whole wheat flour
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon 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, room temperature
- 1½ teaspoons pure vanilla extract
- 15 ounces pure pumpkin puree
- ½ cup dark 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, granulated sugar and brown sugar on medium-high speed until smooth. Gradually beat in applesauce, egg and vanilla until combined. Add pumpkin puree and mix until combined. (For best results, make sure ingredients are at room temperature to prevent butter from splitting).
- 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 30 to 35 minutes (do not over bake).
- Allow the cake to cool a bit and serve warm (with a scoop of vanilla ice cream or an ice cold glass of milk).
Notes
- Be sure to use pumpkin puree, not pumpkin pie filling.