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To make the Chocolate Chip Pumpkin Snack Cake, you need these key ingredients: - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup semisweet chocolate chips - 1/2 cup chopped walnuts (optional) These ingredients work together to create a moist and flavorful cake that you will love! If you need to make some changes, consider these swaps: - Use light brown sugar instead of regular brown sugar. - Substitute applesauce for vegetable oil for a lighter version. - For a vegan option, use flax eggs instead of regular eggs. - You can swap out the all-purpose flour for a gluten-free blend. - Dark chocolate chips can replace semisweet chocolate chips. These substitutions keep your cake tasty while fitting your needs! Here’s a quick look at the nutrition facts per serving (based on 12 servings): - Calories: 250 - Total Fat: 12g - Saturated Fat: 1g - Cholesterol: 30mg - Sodium: 150mg - Total Carbohydrates: 35g - Dietary Fiber: 2g - Sugars: 15g - Protein: 3g This cake is a delightful treat with some nutritional benefits, thanks to pumpkin! Start by gathering your ingredients. You will need: - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup semisweet chocolate chips - 1/2 cup chopped walnuts (optional) Next, preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. You can also line it with parchment paper for easy removal. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Stir until everything is smooth. Then, add the eggs one by one, mixing well after each addition. Finally, stir in the vanilla extract. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This step helps to mix and aerate the dry ingredients. Gradually add this dry mix to the wet ingredients. Stir gently to combine. Do not overmix; lumps are okay. Next, fold in the chocolate chips and walnuts if you choose to use them. Pour the batter into your prepared baking pan. Spread it evenly with a spatula. Bake for 25-30 minutes. You can check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready! After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This will help keep the cake moist. For serving, dust with powdered sugar and cut into squares. A dollop of whipped cream or a scoop of vanilla ice cream adds a nice touch. Enjoy your delightful Chocolate Chip Pumpkin Snack Cake! To keep your Chocolate Chip Pumpkin Snack Cake fresh, store it in an airtight container. This helps keep it moist. It stays good at room temperature for up to three days. If you want to keep it longer, place it in the fridge for up to a week. You can also freeze slices for up to three months. Wrap each slice in plastic wrap, then place it in a freezer bag. Mixing is key to a great cake. Start by combining the wet ingredients well. Use a large bowl for the pumpkin, sugars, and oil. Mix until smooth. Add the eggs one at a time, mixing well after each. For dry ingredients, sift them together before adding. This helps avoid lumps. When you mix wet and dry, do it gently. Overmixing can make the cake tough. Stop mixing as soon as you see no dry flour. The best texture comes from careful measuring and mixing. Use the spoon-and-level method for flour. This means spooning flour into your measuring cup and leveling it off with a knife. Too much flour makes the cake dense. Also, don’t forget the spices! They add both flavor and moisture. Make sure you fold in the chocolate chips gently. This keeps them distributed without overworking the batter. The cake should be soft and moist but not gummy. {{image_2}} You can switch up the flavor of your Chocolate Chip Pumpkin Snack Cake. Try adding orange zest for a citrus kick. This brightens the taste and brings a fresh vibe. You can also mix in some cocoa powder for a chocolatey twist. A hint of espresso can deepen the flavors and add warmth. For a spiced version, toss in some allspice or cardamom to enhance the fall essence. Making this cake gluten-free is easy. Just swap all-purpose flour for a gluten-free blend. Make sure the blend contains xanthan gum for the right texture. If you need a vegan option, replace the eggs with flaxseed meal or applesauce. Use a plant-based oil and non-dairy chocolate chips. These simple swaps maintain the cake's moistness and flavor. You can have fun with toppings and mix-ins. Add a sprinkle of sea salt on top for a sweet-salty balance. Instead of walnuts, use pecans or almonds for crunch. For extra flavor, try adding dried cranberries or raisins. You can also top the cake with cream cheese frosting or a caramel drizzle. These choices let you customize your treat for any occasion. I love serving this cake with whipped cream. A dollop on top makes it special. It adds a light and creamy touch. You can also try vanilla ice cream. The cold ice cream pairs well with warm cake. Both choices bring extra joy to every bite. For a beautiful look, dust the top with powdered sugar. Cut the cake into neat squares. You can use a sharp knife for clean edges. Place each square on a colorful plate. For a fun twist, add a sprinkle of chocolate chips on top. This little touch impresses guests and family alike. This cake goes well with many drinks. A warm cup of coffee enhances the flavors. You might also enjoy it with spiced tea. If you prefer something fruity, serve it with apple cider. Each drink complements the pumpkin and spice notes in the cake. Pick your favorite, and enjoy this tasty treat! Chocolate Chip Pumpkin Snack Cake will stay fresh for about four days. Store it in an airtight container at room temperature. If you want it to last longer, keep it in the fridge. This will extend its life to about a week. The cake may lose some moisture but will still taste great. Yes, you can freeze Chocolate Chip Pumpkin Snack Cake. First, let it cool completely. Wrap it tightly in plastic wrap and then in foil. This will help prevent freezer burn. The cake will stay good for up to three months in the freezer. When you want to eat it, just let it thaw in the fridge overnight. If you need an egg replacement, here are some great options: - Flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for five minutes. - Applesauce: Use 1/4 cup of unsweetened applesauce for each egg. - Yogurt: Substitute with 1/4 cup of plain yogurt per egg. Each of these options works well and keeps the cake moist. You now have all the key ingredients, steps, and tips to bake a great Chocolate Chip Pumpkin Snack Cake. Remember to mix well for the best texture and consider delicious variations. This cake is perfect with whipped cream or a warm drink. Store it right, and it stays fresh longer. With a few easy changes, you can make it fit different diets. I hope these tips help you enjoy baking and sharing this treat!

Chocolate Chip Pumpkin Snack Cake

Indulge in the warmth of fall with this delicious Chocolate Chip Pumpkin Snack Cake. Made with creamy pumpkin puree and loaded with melty chocolate chips, this cake is perfect for any occasion. Discover how simple ingredients come together in just 45 minutes to create a moist, flavorful dessert that everyone will love. Click through for the full recipe and treat yourself to a slice of autumn bliss!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup semisweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.

    In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

      Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

        In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix.

            Fold in the chocolate chips and walnuts (if using) until evenly distributed.

              Pour the batter into the prepared baking pan, spreading it evenly.

                Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12

                      - Presentation Tips: Dust with powdered sugar before serving and slice into squares. Serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra special treat!