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Pumpkin Chocolate Chip Snack Cake (5 Ingredients)

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Pumpkin chocolate chip snack cake is so easy to make and is a must-have staple for the fall season! Only 5 ingredients are needed and it’s ready in under an hour! 

top view of pumpkin snack cake cut into squares

You really can’t think of the fall season without dreaming of all things pumpkin, cinnamon, and baking. If you think you have all the pumpkin recipes you’ve ever needed, think again. This easy snack cake hits it out of the park! 

Don’t forget that during baking season, pumpkin puree can look a little scarce when you are browsing your local grocery store. If you love making pumpkin bread, cookies, and cakes, be sure to stock up early. Also, I have a collection of low carb pumpkin recipes that you have to see!

You can also use fresh pumpkins and make your puree if you already have those on hand! 

This recipe is perfect when you want to bake something and don’t feel like running out and gathering extra ingredients. It’s also easy enough to make if you wanted to make bigger batches for neighbors, co-workers, and teachers. 

a square of pumpkin snack cake next to a bowl of chocolate chips

Ingredients Needed 

  • pumpkin puree
  • brown sugar
  • butter
  • self-rising flour
  • pumpkin pie spice
  • Optional: 1 cup chocolate chips
pumpkin chocolate chip snack cake cut into squares on parchment paper

How to Make Pumpkin Chocolate Chip Snack Cake 

Preheat the oven to 350 degrees and line an 8×8 baking pan with parchment paper. 

Combine the pumpkin puree and butter. Mix until incorporated. Add the dry ingredients. 

Fold in the chocolate chips. 

Pour the snack cake batter into the baking pan and sprinkle with the remaining chocolate chips. 

Bake for 30 minutes or until a toothpick comes out clean. 

homemade pumpkin snack cake next to a bowl of chocolate chips

Making Homemade Pumpkin Puree 

If you decide you want to make your own pumpkin puree, you can cut open a whole pumpkin. Clean out the stringy parts and the seeds. 

Place the flesh face down on a parchment lined baking sheet. 

Roast at 400 degrees for 30 minutes or until its fork tender. 

Scoop out the pumpkin and place it in a high-speed blender or food processor. Pulse until it’s pureed. 

Let the pumpkin cool before adding it to any of your baking recipes. 

Keep the leftovers in the fridge in an airtight container for up to 1 week. 

close up of pumpkin snack cake

Tips for Making and Storing 

  • Be careful you don’t over mix the batter. 
  • If you want to add in nuts, fold them in when you add the chocolate chips. 
  • Do not use pumpkin pie filling in place of pumpkin puree. 
  • Store the snack cake on the counter for 3 days or in the fridge for up to 1 week. 
  • To freeze, wait until the cake has cooled completely. Then wrap the cake in plastic wrap. Place it in a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight or heat in the microwave for a few seconds.
  • If you plan to eat in slices, you can freeze in single serve portions to make serving easier. 
  • Serve as a dessert, with a cup of coffee, or the next time you are hosting brunch! 
homemade healthy pumpkin snack cake with chocolate chips

More Recipes for Pumpkin Lovers:

top view of pumpkin snack cake cut into squares

Pumpkin Chocolate Chip Snack Cake (5 Ingredients!)

Pumpkin chocolate chip snack cake is so easy to make and is a must have staple for the fall season! Only 5 ingredients needed and it’s ready in under an hour! 
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Course Breakfast, Dessert
Cuisine American

Ingredients
  

  • 1 1/4 cup pumpkin puree
  • 1 cup brown sugar packed
  • ½ cup butter. room temperature
  • 1 ¾ cup self-rising flour
  • 1/2 tsp pumpkin pie spice
  • Optional: 1 cup chocolate chips

Instructions
 

  • Preheat your oven to 350F.
  • Line an 8×8 baking pan with parchment paper and spray with cooking spray. Add wet ingredients to a bowl.
  • Add dry ingredients (except chocolate chips) to a bowl.
  • Slowly add dry ingredients to wet ingredients.
  • Fold in 3/4 cup chocolate chips.
  • Pour batter into your lined baking pan and sprinkle with the remaining 1/4 cup chocolate chips.
  • Bake at 350 for 30 minutes or until a toothpick comes out clean.
  • Store on the counter for up to 3 days, in the fridge for up to one week, or freeze for up to 3 months.
Tried this recipe?Let us know how it was!

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