Chocolate Chip Pumpkin Cake – Taste of Home

Year round, my favorite food is chocolate, hands down. In the fall, pumpkin is a close second. Mixing the two together is like fall perfection! I know some people don’t like pumpkin and chocolate together but I’d have to encourage you to give this recipe from Taste of Home a try! This cake has the right amount of both. The pumpkin adds plenty of moisture and the chocolate adds flavor and richness.

This recipe is also easy to make allergy-friendly. Simply use dairy-free or vegan butter if needed and sub in gluten-free flour for the regular flour. I like using Bob’s Red Mill. I used Enjoy Life Chocolate Chips and Eating Evolved chocolate bars. You could easily omit the pecans or use a different nut. I had sliced almonds on hand so I used those and it added a great crunch.

This is the FINAL recipe review for the Taste of Home Great Pumpkin Event contest! Leave a comment with your favorite pumpkin recipe (bonus points if it comes from Taste of Home!) . Also, check out my friend AJ at The Lively Cook for a chance to win too!

Chocolate Chip Pumpkin Cake

Ingredients

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup semisweet chocolate chips
• 2 ounces unsweetened chocolate, melted and cooled
• 3/4 cup finely chopped pecans, divided

Buy IngredientsPowered by Chicory

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips.
• Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
• Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Nutrition Facts

1 slice: 494 calories, 25g fat (12g saturated fat), 65mg cholesterol, 239mg sodium, 68g carbohydrate (44g sugars, 5g fiber), 6g protein.