8 tablespoons (1 stick) unsalted butter; melted and cooled
1-1/4 cups sugar
3 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1-3/4 cups all-purpose flour
1/3 cup milk
1 cup miniature chocolate chips
1 cup chopped walnuts
1. Preheat oven to 350 degrees F. Mist an 8-inch square baking pan with cooking spray; line with parchment.
2. Whisk together butter; sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.
3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.
[NOTE: I make this recipe using mini loaf pans. You will get 10 roughly; bake for 25-30 minutes.]
Amount per serving square
Calories: 555 Fat: 29 g Protein: 9 g Carbohydrate: 67 g Fiber: 3 g Cholesterol: 105 mg Sodium: 359 mg
Source: Pumpkin-Chocolate Chip Cake, my recipes. https://www.myrecipes.com/recipe/pumpkin-chocolate-chip-cake