Anns chocolate chip carrot cake pumpkins –Are you ready to bake something that not only satisfies your sweet tooth but also makes you feel like a culinary genius? Well, brace yourself for the glorious Pumpkin Chocolate Chip Snack Cake! It’s like fall wrapped up in a deliciously adorable cake that’ll have your friends begging for the recipe. Trust me, it’s as easy as pie, except, wait—it’s cake! Let’s jump right into it.
Behold the Marvel!
Take a look at this stunning Pumpkin Chocolate Chip Snack Cake that’s about to become your new favorite treat:
Ingredients
Gather the following ingredients to whip up this delightful dessert:
- 1 cup pumpkin puree (not pumpkin pie filling—let’s not confuse our cakes with pies)
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg (optional, but who doesn’t love a bit of nutmeg?!)
- 1/2 teaspoon salt
- 1 cup chocolate chips (because life is short and chocolate makes everything better)
Instructions
Now, let’s get our bake on with these simple steps:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. We want it to be a happy home for our cake!
- In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until well combined. It should look quite orangey and delicious at this point.
- In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Sift it together like you’re the cake-sifting wizard.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix—your cake needs some space to rise!
- Fold in those glorious chocolate chips as if they’re precious gems being added to your treasure trove of a cake.
- Pour the batter into the prepared baking pan, spreading it evenly. It’s like frosting but without the calories (just kidding, not really).
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell as heavenly as autumn itself.
- Once baked, allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Try not to eat it while it’s still warm; I know it’s tempting!
And there you have it—your magnificent Pumpkin Chocolate Chip Snack Cake! Cut it into squares, serve it at parties, or enjoy it solo with a hot drink. Either way, you’re about to become the popular one in your circle, and it’s all thanks to this delightful creation. Happy baking!