Description
A rich, moist pumpkin cake studded with semi-sweet chocolate chips and topped with a sweet glaze. The perfect balance of autumn spices and decadent chocolate.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1.5 cups brown sugar
- 3 large eggs
- 15 oz pumpkin puree
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- 1.5 cups semi-sweet chocolate chips
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan thoroughly.
- Cream butter and brown sugar together until light and fluffy.
- Beat in eggs one at a time, then stir in pumpkin puree and vanilla.
- Sift together flour, cinnamon, and baking soda; gently fold into wet ingredients.
- Fold in the chocolate chips by hand until evenly distributed.
- Pour batter into pan and bake for 50-60 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- Mix powdered sugar and milk to create a glaze and drizzle over the cooled cake.