Pumpkin Chocolate Chip Snack Cake

This simple pumpkin snack cake is loaded with chocolate chips for a fun fall treat you can whip up in no time all season long.

Prep Time 15

Cook Time 40

Total Time 55

Servings

Preheat oven to 350℉. Line bottom and sides of (1) 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
2 1/3 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, 3/4 teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. Don't worry if the mixture looks curdled; it will come together.
1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup dark brown sugar, 1 large egg, 2 teaspoons pure vanilla extract, 1 (15-ounce) can pure pumpkin puree
Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
2 cups dark chocolate chips, 3/4 cup pecans
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Dark chocolate chips can be swapped for semisweet chocolate chips or white chocolate chips.
If you would like to add frosting to the cooled cake, try adding my classic cream cheese frosting or the maple cream cheese frosting from my zucchini cake recipe.