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Delicious Pumpkin Chocolate Chip Cookie Cake with chocolate chips and pumpkin spice.

Pumpkin Chocolate Chip Cookie Cake

A moist and chewy cookie cake that combines pumpkin and chocolate chips, perfect for autumn gatherings and family celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup pumpkin puree fresh or canned
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
For the Mix-Ins
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped nuts optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Wet Ingredients
  1. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
Dry Ingredients
  1. In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are just fine.
Add Mix-Ins
  1. Fold in the chocolate chips and nuts, if using, until evenly distributed.
Bake
  1. Pour the batter into the prepared baking pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool
  1. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

For better texture, let your pumpkin puree drain a little to avoid excess moisture if using fresh pumpkin. This cake stays fresh for up to a week when covered at room temperature. To make it gluten-free, substitute the all-purpose flour with a gluten-free blend, and use dairy-free chocolate chips for a dairy-free version. Add a dash of ginger or allspice for a flavor twist, or replace some chocolate chips with dried cranberries for a tart contrast.