Pumpkin Chocolate Chip Cake

*Yields one 9 x13 and one 8 x8 cake pan or large roasting pan.

  • 6 eggs
  • 2 cups of sugar
  • 1/4 cup of dark molasses
  • 1 large, 3 cup can of pumpkin puree (NOT the pie mix can)
  • 1 1/2 t of vanilla extract
  • 1/2 cup of oil
  • 1 stick of butter, melted
  • 1 1/2 t kosher salt
  • 3 c cinnamon
  • 1 1/2 t ginger
  • 1/2 freshly grated nutmeg
  • 1 T baking soda
  • 12 oz. bag of mini semi-sweet chocolate chips

Preheat the oven to 350°. Grease and flour the two baking pans, or large roasting pan.

Beat the eggs and sugar together until light and fluffy, approximately 2 minutes on medium speed. Pour the molasses, pumpkin and vanilla into the egg mixture and mix until just incorporated. Add the canola oil, melted butter and salt into the wet ingredients and mix to combine.

In a separate mixing bowl, stir the flour, cinnamon, ginger, nutmeg, and baking soda together with a fork. Stir the dry ingredients into the wet and then add the chocolate chips. Stir to combine.

Bake for 35 minutes, or until toothpick inserted in center comes out clean.