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–+ servings
Pumpkin Chocolate Chunk Cake square slice on parchment paper.
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5 from 1 vote

Pumpkin Chocolate Chunk Cake

This easy Pumpkin Chocolate Chunk Cake is moist, full of pumpkin spice flavor and the perfect amount of dark chocolate chunks in every piece.
Prep Time15 minutes
Cook Time45 minutes
Additional Time20 minutes
Total Time1 hour 20 minutes
Course: Cake + Cupcakes, Desserts
Cuisine: American
Keyword: pumpkin cake, pumpkin chocolate chip cake
Servings: 9 slices
Author: Danae Halliday

Ingredients

  • 1 cup white whole wheat flour
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup unsweetened canned pumpkin purée
  • 2/3 cup maple syrup
  • 1/4 cup olive oil
  • 1/4 cup plain Greek yogurt
  • 3 ounces dark chocolate chopped (or use 1/2 cup dark chocolate chips)

Instructions

  • Preheat oven to 350° F. Grease and flour an 8x8 baking pan.
  • In a large bowl whisk together the dry ingredients. In a second bowl whisk together the wet ingredients. Pour the wet ingredients in with the dry and stir together until just combined. Stir in the chocolate chunks.
  • Pour the batter into the prepared pan and smooth the top. Bake on the middle rack of the oven for 45-50 minutes or until a toothpick or knife inserted in the middle comes out clean. Let the cake cool in the pan on a wire rack for 15-20 minutes before removing it from the pan. Cool for about an hour total before serving.

Notes

  • 1 tablespoon of pumpkin pie spice may be used to replace the cinnamon, ginger and cloves.
  • The cake will keep for up to 2 days at room temperature in an airtight container.

Nutrition

Calories: 239kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 199mg | Fiber: 3g | Sugar: 21g