Pumpkin Chocolate Snacking Cake Recipe

Name: Pumpkin Chocolate Snacking Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Pureed Pumpkin (no Spices); 1 whole Egg; 2 Egg Whites; 1 Tablespoon Vegetable Or Canola Oil; 1 cup Flour; 1 teaspoon Baking Powder; 1 teaspoon Cocoa Powder; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Allspice; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Salt; 2/3 cups Brown Sugar, Packed; 1/3 cups Chocolate Chips

Servings: persons

1/2 cups Pureed Pumpkin (no Spices)
1 whole Egg
2 Egg Whites
1 Tablespoon Vegetable Or Canola Oil
1 cup Flour
1 teaspoon Baking Powder
1 teaspoon Cocoa Powder
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Allspice
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Salt
2/3 cups Brown Sugar, Packed
1/3 cups Chocolate Chips

1
1. Preheat oven to 350 F.
2
2. Spray a 9x13 pan with cooking spray and set it aside.
3
3. In a large bowl, combine pumpkin puree, eggs, egg whites and oil and mix until smooth. Set aside.
4
4. In another bowl, mix together the flour, baking powder, cocoa powder, spices, salt and brown sugar.
5
5. Add dry ingredients into the wet ingredients and mix thouroughly, but try not to overmix. Stir in the chocolate chips.
6
6. Pour into prepared pan and spread evenly. Bake for 15-25 minutes. You want a toothpick to come out clean when you poke into it. Then you know it's done.
7
7. Cool completely and then devour!
8
Recipe adapted from Pennies on a Platter.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Pureed Pumpkin (no Spices), 1 whole Egg, 2 Egg Whites, 1 Tablespoon Vegetable Or Canola Oil, and more.

Yes, Pumpkin Chocolate Snacking Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Chocolate Snacking Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions