Every bite of my Pumpkin Chocolate Chip Cake delivers the perfect balance of seasonal spices and melty chocolate chips. The secret to its incredible moistness lies in the simple combination of butter and applesauce that keeps this cake fresh for days!
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
🍰Each spice complements the others perfectly, creating a complex flavor profile that tastes like autumn in every bite!
My 2 Best Tips For Making Pumpkin Chocolate Chip Cake
Pumpkin Quality: Use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners that will throw off the recipe balance. Check the can label carefully to ensure you're getting plain pumpkin puree. Room temperature pumpkin puree mixes more easily than cold, so let it sit out for 30 minutes before using if it's been refrigerated.
Chocolate Distribution: Reserve a quarter cup of chocolate chips to sprinkle on top before baking for beautiful presentation and extra chocolate in every bite. Toss the remaining chips in a light coating of flour before folding into the batter to prevent them from sinking to the bottom. This ensures even chocolate distribution throughout the cake rather than all chips settling at the base.
Using applesauce with butter cuts some fat but keeps the cake super moist. It adds sweetness naturally and makes the texture incredibly tender - plus the cake stays fresh for days instead of drying out.
This recipe is so forgiving you can swap almost anything. Different flour, less sugar, oil instead of butter - it all works. I've made it so many ways and it always turns out great.
I love that it's just one big 9x13 pan. You get tons of servings, cleanup is easy, and it's perfect for bringing to parties or having cake all week long. You can eat this cake straight from the pan as a delightful breakfast or afternoon treat!
🩷 Melissa
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Moist Pumpkin Chocolate Chip Cake
Ingredients
- ½ cup melted butter
- ½ cup applesauce
- 1 ½ cups brown sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 can pumpkin puree ((15 ounces))
- 1 ⅓ cups all-purpose flour
- 2 teaspoon cinnamon (ground)
- 1 teaspoon ginger (ground)
- ¼ teaspoon nutmeg (ground)
- pinch cloves (ground)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips ((we like milk chocolate chips in this recipe))
Instructions
- Preheat your oven to 350°F.
- Grease a 9x13 inch baking dish well with butter or cooking spray and set aside.
- In a large mixing bowl, add the butter, applesauce, and brown sugar. Stir to combine well, about 1 minute. Beat the full minute to help the sugar to start to dissolve and get worked into the butter.
- Add the egg, vanilla, and pumpkin puree and mix to combine.
- Add the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt to the bowl on top of the pumpkin mixture.
- Stir until the mixture comes together and there are no dry spots left.
- Add the chocolate chips and stir to combine (if you'd like, reserve ¼ cup of the chocolate chips to sprinkle on top of the batter after it's in the pan, highly recommend because it makes the cake prettier).
- Place the batter in the prepared pan.
- Bake in the hot oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake rest in the pan for at least 30 minutes before serving.
Notes
- Replace butter with light oil (avocado or canola) - oil works well, though butter has better flavor
- Swap butter for additional applesauce, or vice versa
- Use whole wheat flour instead of all-purpose flour
- Add oatmeal by replacing ⅓ cup flour with ½ cup rolled oats
- Reduce sugar to 1 cup for a less sweet treat
- Use any chocolate chip variety - milk chocolate, semi-sweet, or dark chocolate all work well
- Safe to overbake if unsure - this cake won't dry out easily
- Room temperature: Cover tightly, store up to 3 days
- Refrigerated: Store in airtight container up to 1 week
Nutrition
How To Make Pumpkin Chocolate Chip Cake
Step 1: Put the melted butter, applesauce, and brown sugar in a large bowl and beat it together for about a minute.
Step 2: Add in the egg, vanilla, and pumpkin puree and mix to combine.
Step 3: Stir in all of the dry ingredients making sure there are no dry spots left.
Step 4: Gently fold in the chocolate chips, reserving ¼ cup to sprinkle on the top.
Step 5: Spread the batter in a greased 9×13 pan and bake it at 350°F for 40 to 45 minutes.
Step 6: Let the cake rest in the pan for at least 30 minutes before cutting and serving.
Recipe FAQs
Yes, but you will need to cook and puree fresh pumpkin first, then drain excess moisture. Fresh pumpkin tends to be more watery than canned, so strain the puree through cheesecloth or paper towels to achieve the right consistency for baking.
Yes, this cake tastes even better the next day as the flavors meld together. Store covered at room temperature for up to 3 days or refrigerate for up to a week. The moisture content keeps it fresh longer than most cakes.
Overmixing the batter after adding flour can develop gluten and create a dense texture. Mix just until ingredients are combined and no dry spots remain. Also ensure your baking soda is fresh, as expired leavening agents won't provide proper rise.
More Favorites From Longbourn Farm
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Leave a Reply