Pumpkin Chip Cake Recipes

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PUMPKIN CHIP CAKE WITH WALNUTS



Pumpkin Chip Cake with Walnuts image

My grandmother gave me this family recipe. After a few changes, I made the treat even healthier and tastier. Holidays wouldn't be the same without it!-Amy Bridgewater, Aztec, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 16

3 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
4 large eggs, room temperature
1 can (15 ounces) pumpkin
1 cup unsweetened applesauce
1/4 cup canola oil
1/4 teaspoon maple flavoring, optional
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts, toasted
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, applesauce, oil and, if desired, flavoring until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips and walnuts. , Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 261 calories, Fat 9g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 260mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN CHIP CAKE



Pumpkin Chip Cake image

"Moist and delicious, this is a great cake for fall," says Barbara Lindberg in Portland, Oregon. "But my kids loved it so much, it quickly became a year-round favorite. It also keeps well...and never lasts long enough to get stale!"

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 15

1 cup egg substitute
1 can (15 ounces) solid-pack pumpkin
1/3 cup unsweetened applesauce
1 cup All-Bran
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup chopped pecans
1 cup miniature semisweet chocolate chips
2 teaspoons confectioners' sugar

Steps:

  • In a bowl, beat egg substitute until frothy. Add the pumpkin, applesauce and bran; mix well. Combine the flour, sugar, baking powder, baking soda, salt and spices; gradually add to pumpkin mixture and mix well. Stir in pecans and chocolate chips. , Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 287 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 4g fiber), Protein 5g protein.

PUMPKIN CHOCOLATE CHIP CAKE



Pumpkin Chocolate Chip Cake image

Seasonal favorite great for dessert OR even breakfast! Use canned pumpkin or better yet, bake a halved pumpkin, scoop out the meat and mash well. Mmmmm!

Provided by Debber

Categories     Dessert

Time 1h25m

Yield 1 13x9 pan, 16 serving(s)

Number Of Ingredients 10

1 cup oil
4 eggs
2 cups canned pumpkin
3 cups flour
2 cups sugar
3 tablespoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups mini chocolate chips

Steps:

  • Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
  • Mix wet ingredients in large mixing bowl.
  • In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
  • Pour batter into prepared pan.
  • Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.

Nutrition Facts : Calories 438.5, Fat 21.7, SaturatedFat 6.1, Cholesterol 52.9, Sodium 442.5, Carbohydrate 60.3, Fiber 3.5, Sugar 38, Protein 5.3

PUMPKIN-SPICE CAKE WITH CHOCOLATE CHIPS



Pumpkin-Spice Cake with Chocolate Chips image

This pumpkin cake recipe from pastry chef Katherine Thompson satisfies both seasonal and cocoa cravings, thanks to a combination of ground cinnamon, cloves, ginger, and nutmeg, plus canned pumpkin purée.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

Nonstick cooking spray with flour
3 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
2 cups canned pumpkin puree
2 1/2 cups sugar
4 large eggs
1 cup vegetable oil
1 1/4 cups chocolate chips
3 tablespoons creme fraiche
3/4 to 1 cup confectioners' sugar, sifted

Steps:

  • Make the cake: Preheat oven to 350 degrees. Spray an 8-to 10-cup Bundt pan with cooking spray; set aside.
  • Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. With the mixer running, slowly add oil. Add flour mixture and chocolate chips; mix on low speed until just combined.
  • Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.
  • Make the creme fraiche glaze: Meanwhile, in a small bowl, mix together creme fraiche and 3/4 cup confectioners' sugar until smooth. Add more confectioners' sugar as necessary to reach desired thickness. Drizzle glaze over cake and serve.

PUMPKIN-CHOCOLATE CHIP LOAF CAKE



Pumpkin-Chocolate Chip Loaf Cake image

Categories     Cake     Chocolate     Dessert     Bake     Walnut     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
  • Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)

CHOCOLATE-PUMPKIN SPICE CAKE



Chocolate-Pumpkin Spice Cake image

My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting.

Provided by STARFLOWER

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 24

Number Of Ingredients 12

cooking spray
2 cups white sugar
1 cup canola oil
4 large eggs
2 cups canned pumpkin
2 cups all-purpose flour
¼ cup baking cocoa
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
  • Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
  • Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 31.5 g, Cholesterol 31 mg, Fat 12.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 203.7 mg, Sugar 21.3 g

CHOCOLATE CHIP-PUMPKIN SPICE CAKE



Chocolate Chip-Pumpkin Spice Cake image

A yummy cake for fall or any time of year.

Provided by Ariel A

Time 1h10m

Yield 12

Number Of Ingredients 13

2 cups white sugar
2 cups pumpkin puree
¾ cup vegetable oil
4 large eggs
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 ½ cups bran flakes cereal
1 cup chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix sugar, pumpkin, oil, and eggs together in a bowl. Add flour, baking powder, cinnamon, baking soda, cloves, and ginger and mix well. Add bran flakes, chocolate chips, and walnuts; gently mix. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 510 calories, Carbohydrate 66.2 g, Cholesterol 62 mg, Fat 26.6 g, Fiber 4.7 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 240.2 mg, Sugar 43.5 g

WHITE CHIP PUMPKIN SPICE CAKE



White Chip Pumpkin Spice Cake image

Make and share this White Chip Pumpkin Spice Cake recipe from Food.com.

Provided by KelBel

Categories     Dessert

Time 1h20m

Yield 18 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package spice cake mix
3 eggs
1 cup canned pumpkin
2/3 cup evaporated milk
1/3 cup oil
1 cup vanilla chip
1/2 cup crystallized ginger, chopped (optional)
3 tablespoons evaporated milk
1 cup vanilla chip
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350. Grease 12 cup bundt pan.
  • Combine cake mix, eggs, pumpkin, evaporated milk, and oil in large bowl. Beat at low speed until moist, beat at medium speed for 2 minutes.
  • Fold in vanilla chips and crystallized ginger. Pour into bundt pan.
  • Bake 45 minutes. Cool 25 minutes, invert on serving dish and drizzle with half of cinnamon glaze. Serve with additional glaze.
  • Cinnamon Glaze:.
  • Heat evaporated milk just to a boil. Remove from heat and add vanilla chips. Stir until smooth. Add cinnamon.

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Top Asked Questions

How to make the perfect pumpkin cake?
Directions. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. Divide batter in half.
What is the best recipe to make a pumpkin bread?
Preheat the oven to 350°F. Grease and flour a 10" tube or Bundt pan. In a large bowl, beat eggs until foamy. Stir in pumpkin, vegetable oil and bran cereal; combine well. In another bowl, sift together flour, baking soda, baking powder, salt, sugar, and spices.
How do you make the perfect pumpkin pie?
—Laurene Hunsicker, Canton, Pennsylvania In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition.
How do you make a pumpkin cheesecake?
Cheesecake : In a mixing bowl using an electric hand mixer, or use a stand mixer if wanted, beat the cream cheese, sugar, and brown sugar together until it's combined well and fluffy looking. Pumpkin : Add in the pure pumpkin, cinnamon, ginger, nutmeg, and allspice. Continue mixing until combined and smooth.

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