Go Back
+ servings
Pumpkin Chocolate Chip Snack Cake with a fork
Print Recipe
4.73 from 11 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


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


  • 1 Egg + 1 Egg yolk
  • 1 cup All-Purpose Flour
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 stick (1/2 cup) Unsalted Butter, at room temp
  • 1/2 cup Granulated Sugar
  • 1/4 cup Dark Brown Sugar (light brown sugar will work as well)
  • 1 tsp Pure Vanilla Extract
  • 3/4 cup Pumpkin Puree (not pumpkin pie filling)
  • 2/3 cup Semi-Sweet Chocolate Chips (plus a few for sprinkling on top)


  • 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 2/3 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.


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.


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