Pumpkin Chip Cake
A moist, flavorful pumpkin chip cake featuring chocolate and walnuts, perfect for fall gatherings or cozy family desserts with warm spices and sweet pumpkin flavor.
Ingredients
Instructions
- Mix flour, sugar, baking powder, salt, and cinnamon in a mixing bowl.
- Add oil and eggs; mix by hand until well combined.
- Stir in pumpkin, walnuts, and chocolate chips.
- Pour the batter into a greased and floured cake pan.
- Bake at 350°F for about 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the oil with unsweetened applesauce for a healthier option. If you don’t have walnuts on hand, pecans or hazelnuts work well too. Ensure the pumpkin is pureed and not pumpkin pie filling to maintain the flavor balance in this cake. This cake pairs beautifully with Delicious Dilly Dip for a unique twist.
Serving Suggestions
This pumpkin chip cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It also pairs nicely with a hot cup of coffee or spiced chai. For a festive touch, consider serving it alongside Brussels Sprouts And Peas In Brown Butter during holiday gatherings.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for about a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Chip Cake contains roughly 2912 calories, with 34g protein, 96g carbohydrates, and 278g fat. It is an excellent source of protein (67% of the Daily Value), iron (53% of the Daily Value), and dietary fiber (51% of the Daily Value). Note that it is relatively high in sodium, at 2422mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin purée. Make sure to cook and blend the pumpkin until smooth. One medium pumpkin should yield about 2 cups of purée, which is perfect for this recipe. Just ensure that it's well-drained to avoid excess moisture in the cake.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will maintain moisture in the cake while keeping it suitable for a vegan diet. Just note that the flavor may vary slightly.
How can I make this cake more flavorful?
To enhance the flavor, consider adding a teaspoon of vanilla extract or a touch of nutmeg along with the cinnamon. You can also experiment with adding dried fruits like cranberries or raisins for added texture and taste. This cake can easily become a seasonal favorite!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).