• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Cakes

    Pumpkin Chocolate Chip Snack Cake

    Published: Sep 27, 2017 · Modified: Nov 10, 2022 · by Jess Smith · Jump to Recipe · 8 Comments · This post may contain affiliate links.

    Pumpkin Chocolate Chip Snack Cake
    Pumpkin Chocolate Chip Snack Cake with a fork
    Pumpkin Chocolate Chip Snack Cake on a white plate
    Pumpkin Chocolate Chip Snack Cake on a wooden table
    pumpkin chocolate chip snack cake on a wire rack
    pumpkin chocolate chip snack cake on a wire rack
    Pumpkin Chocolate Chip Snack Cake

    a fork in a piece of Pumpkin Chocolate Chip Snack Cake

    This super soft pumpkin snack cake has a hint of pumpkin pie spice with chocolate chips in every bite. We call it snack cake because it's not super sweet - just sweet enough (and only 160 calories per square) to justify a slice with a late afternoon cup of tea. It's a great afternoon pick-me-up! (But we like it for dessert too!) It can also be used as the base cake for my Pumpkin Spice Trifle if you are looking for a special dessert to take to a fall event or just want to make your family a delicious treat.

    a piece of Pumpkin Chocolate Chip Snack Cake on a white plate

    Yup. All the pumpkin. It's here, and I can't get enough.

    chocolate chips and pumpkin on a white table

    We've been testing these pumpkin squares for a few weeks, looking for just the right balance of super flavorful, moist and light. Anyone and everyone we know has taste tested these, and this version was the solid winner.

    unbaked Pumpkin Chocolate Chip Snack Cake in a white baking dish

    Sliced into little squares, this pumpkin chocolate chip snack cake is a super handy thing to have on hand. It keeps great for three to four days at room temperature and is perfect for grabbing on the go or for a little something sweet after dinner. It's the sort of thing that should be in the cake equivalent of a cookie jar.

    Pumpkin Chocolate Chip Snack Cake on a cooling rack

    Lighter than a blondie, more moist than most cakes, snack cake is just the right name for this 8 x 8 beauty.

    I was so excited to share the finished recipe that I quickly whipped it up for some friends we had over on Sunday. However, between the toddlers underfoot and the certainty that I knew this recipe in and out, I spooned an entire can of pumpkin puree into the bars (the recipe calls for ¾ cup). When I realized my mistake, I slid the pan in the oven and crossed my fingers. And they came out great! Dense and creamy - almost like fudge. No photos of that version, but the lesson is: even if you get distracted and add a whole can of pumpkin - carry on. You won't be sorry.

    Pumpkin Chocolate Chip Snack Cake on a brown table

    More Easy Cake Recipes

    • Chocolate Chip Ricotta Cake
    • Semolina Yogurt Cake
    • Applesauce Cake
    • One-Bowl Chocolate Cake
    • Easy Vanilla Snack Cake

    Favorite Tools

    • 8x8 Baking Dish Emile Henry
    • Anchor 3-Piece Glass Mixing Bowls 
    • Whisk 
    • Standing Mixer or Hand Mixer
    Pumpkin Chocolate Chip Snack Cake with a fork
    Print Recipe
    4.63 from 16 votes

    Pumpkin Chocolate Chip Snack Cake

    This super soft pumpkin snack cake has a hint of pumpkin pie spice with chocolate chips in every bite. We call it snack cake because it's not super sweet - just sweet enough to justify a slice with a late afternoon cup of tea. (But we like it for dessert too!)
    Prep Time45 mins
    Cook Time30 mins
    Total Time1 hr 15 mins
    Course: Dessert
    Keyword: chocolate chip recipe, easy cake, pumpkin, snack cake
    Servings: 16 servings
    Calories: 119kcal
    Author: Jess Smith via Inquiring Chef

    Equipment

    • Mixing Bowls
    • Stand or Handheld Mixer
    • 8x8 baking dish

    Ingredients

    • 1 Egg + 1 Egg yolk
    • 1 cup All-Purpose Flour
    • 1 teaspoon Pumpkin Pie Spice
    • ½ teaspoon Ground Cinnamon
    • ½ teaspoon Baking Soda
    • ½ teaspoon Salt
    • 1 stick (½ cup) Unsalted Butter, at room temp
    • ½ cup Granulated Sugar
    • ¼ cup Dark Brown Sugar (light brown sugar will work as well)
    • 1 teaspoon Pure Vanilla Extract
    • ¾ cup Pumpkin Puree (not pumpkin pie filling)
    • ⅔ cup Semi-Sweet Chocolate Chips (plus a few for sprinkling on top)

    Instructions

    • Preheat oven to 350 degrees F.
    • Line an 8 x 8 baking dish with parchment paper and / or spray it with nonstick cooking spray.
    • Whisk together egg and egg yolk. Set them near the oven as it's heating up (the eggs should be about room temperature when you add them to the batter).
    • In a small bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda and salt.
    • In the bowl of a standing mixer or with a hand mixer, beat butter until creamy. Add granulated sugar and brown sugar and beat on high until light and fluffy, ~2 minutes.
    • Add egg, egg yolk and vanilla and mix until combined.
    • Add pumpkin puree and mix on medium until combined (the mixture will look lumpy and slightly broken).
    • Add dry ingredients in two increments, mixing on low between each addition. Add ⅔ cup chocolate chips and stir to combine.
    • Pour batter into prepared pan and smooth the surface out with a spatula (it will be quite thick). Sprinkle a few chocolate chips over top.
    • Bake until the cake is just set in the middle, 30-35 minutes (see note).
    • Let cool completely in the pan before slicing into squares.

    Notes

    This cake is even better (and more moist) after a day or two. Store it in a sealed container at room temperature.
    In my thin metal baking dish, these cook in exactly 30 minutes. In my thick ceramic baking dish (shown in the photos above), the cake takes about 35 minutes.

    Nutrition

    Serving: 1g | Calories: 119kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 119mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1806IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

    Molly and Clara loved making this snack cake as well as the many other baked goods we have coming for you this fall! Their only change would be to double the chocolate chips. And add sprinkles. And maybe frosting...

    Baking with Molly and Clara

    *This post contains affiliate links*

    SaveSaveSaveSave

    SaveSave

    Related

    « Honey Lime Salmon Tacos
    How to Make a Piñata Cake »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Ushmana Rai

      October 06, 2017 at 8:13 am

      5 stars
      Pumpkin spice cake is the perfect epitome for October! So glad that I found this recipe. I was just thinking of baking a chocolate cake for my nephew's birthday this coming weekend, but I think he's going to love this way more! Thak you for sharing, keep posting more, all the love from Nepal! xx

      Reply
      • Jess

        October 09, 2017 at 8:26 pm

        Thanks so much for reading Ushmana! Especially from the other side of the globe. Enjoy!

        Reply
    2. kelly smith https://kitchentuts.com/

      October 10, 2017 at 4:17 am

      5 stars
      I love choco chip.whenever my mom makes the cake, I am eaten all choco chip and for this fighting with my brother. I loved it. I am excited to make it and mix lots of choco chip.yummyyyyyyyyyy.........

      Reply
    3. Joy

      September 13, 2019 at 12:37 am

      This looks delicious. I don’t know how overlooked this post a couple years ago. What a cute picture of your little helpers! I want to make this snack cake to share for fellowship time at church soon. (Otherwise I’d eat it all myself.)

      Reply
    4. Mary Nichols

      February 28, 2021 at 9:54 pm

      I made this and it is delicious. I used two whole eggs and changed the butter to canola oil. It was sweet and super moist! Added a drizzle of frosting and it was devoured. Thanks for the recipe!

      Reply
      • Jess Smith

        March 01, 2021 at 9:12 am

        So glad you liked it!

        Reply
    5. Susan T-O

      December 24, 2021 at 10:40 am

      5 stars
      Well, you were right about the flavor improving over time. Day one, I thought "Meh, I'll eat it, but I won't be making it again." Day three, "This is actually pretty good..." Today is day four and it is delicious! I put a note on my print-out to make it a couple days before I plan to serve it. Really glad I took a chance and doubled the recipe (using three whole eggs rather than two whole and two yolks; and baked for 50 minutes in a 13 x 9 glass baking dish).

      Reply
      • Jess Smith

        December 26, 2021 at 5:59 pm

        Yes! Some recipes just end up working out that way - I can never predict it, but it's always good to know if they work best a couple days ahead. So glad to hear it worked in the 9x13 too!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • miso vegetable soup in a grey bowl
      Miso Vegetable Soup
    • lemongrass chicken and rice on a white tray
      Lemongrass Chicken
    • cauliflower baked ziti in a white oval baking dish
      Vegetarian Baked Ziti with Cauliflower
    • a round One-Bowl Chocolate Guinness Cake on a wooden tray
      Chocolate Irish Guinness Cake

    Trending Recipes

    • hand holding a chocolate chip cookie with a bite out of it
      Crispy and Chewy Chocolate Chip Cookie Recipe
    • stir fry over rice in a white bowl with chopsticks
      Honey Ginger Chicken Stir-Fry
    • square image overnight oats in mason jars with berries on top
      Mason Jar Overnight Oats
    • beef and broccoli stir fry on a white plate with chopsticks
      Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef