Pumpkin Olive Oil Chocolate Chip Cake

Pumpkin Olive Oil Chocolate Chip Cake

This Pumpkin Chocolate Chip Cake is incredibly moist, warmly spiced, and loaded with melty chocolate chips in every bite. Made with pumpkin puree and olive oil, it's an easy one-bowl cake that's perfect for fall desserts, afternoon coffee, or holiday gatherings.

Course Dessert

Cuisine American

Keyword Pumpkin Olive Oil Chocolate Chip Cake

Prep Time 15

Cook Time 36

Total Time 51

Servings slices

Calories 478kcal

Author Erin Antoniak

Ingredients

1½ cups all-purpose flour
1 tablespoon cinnamon
2 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
¼ salt
2 eggs
¾ cup sugar
1 cup pumpkin puree
½ cup olive oil
1 teaspoon vanilla
1½ cups chocolate chips divided
powdered sugar for topping

Instructions

Preheat oven to 350°F and liberally grease a round 8-inch cake pan. Can also use 9-inch, just reduce cook time by a few minutes.
In a medium sized bowl, whisk together flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk eggs. Add in sugar and pumpkin and whisk until combined, then whisk in olive oil and vanilla.
Slowly add the dry ingredients to the wet until all combined. Switch over to a spatula when batter thickens, do not overmix.
Fold in 1 cup of chocolate chips, then pour into prepared pan. Top with remaining chocolate chips.
Bake for 32-36 minutes or until toothpick inserted comes out clean. Let cool at least 30 minutes before dusting with powdered sugar and slicing into!

Notes

Store leftover cake covered at room temperature for up to 3 days, or in the fridge for up to a week.
To freeze, wrap individual slices tightly in plastic wrap and freeze for up to 3 months; thaw at room temperature before serving.
For the best flavor, use a good quality extra-virgin olive oil, and be sure to grab plain pumpkin puree rather than pumpkin pie filling.

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