Moist Chocolate Chip Pumpkin Sheet Cake Recipe
1465 reads
About Moist Chocolate Chip Pumpkin Sheet Cake Recipe
Indulge in the cozy flavors of fall with this irresistible chocolate chip pumpkin sheet cake! This recipe combines the comforting warmth of pumpkin spice with the delightful crunch of chocolate chips, walnuts, and cranberries for a truly unforgettable treat. Perfect for holiday gatherings or a simple weeknight dessert.The tender crumb is unbelievably moist, thanks to a clever combination of wet ingredients, and the mix of textures and flavors will win over even the pickiest eaters. I promise your kids (and you!) will be asking for seconds.Get ready to fill your kitchen with the irresistible aroma of warm spices and create a dessert that's as delicious as it is beautiful.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep10 minutes
Cook45 minutes
Ingredients
Dry Ingredients
- 1 1/2 cup All-Purpose Flour
- 1/2 cup Whole Wheat Flour whole
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 tsp Cinnamon adjust to taste, ground
- 1/4 tsp Cloves ground
- 1/4 tsp Cardamom ground
Mix-ins
- 1 cup Chocolate Chips dark or semi-sweet
- 1/2 cup Walnuts chopped
- 1/2 cup Cranberries dried
Wet Ingredients
- 2 tbsp Yogurt
- 1 cup Sugar brown
- 1/2 cup Vegetable Oil
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1 cup Pumpkin Puree store-bought or homemade
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Alternatively, line the pan with parchment paper for easy removal.
Combine Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, cloves, and cardamom.
Add Mix-ins
- Reserve 1/4 cup of chocolate chips. Add the remaining chocolate chips, walnuts, and cranberries to the dry ingredients and gently mix.
Combine Wet Ingredients
- In a separate bowl, whisk together the yogurt and brown sugar until combined. Add the oil and whisk again until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Wet and Dry
- Gradually pour the wet ingredients into the dry ingredients, mixing with a spatula until just combined. Do not overmix.
Bake the Cake
- Pour the batter into the prepared pan and sprinkle the reserved chocolate chips over the top. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Serve
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once completely cool, slice and serve. Enjoy!
Recipe Notes
Expert Tips for the Perfect Pumpkin Sheet Cake:
- For an even richer flavor, use a combination of brown and white sugar.
- Don't overmix the batter! Overmixing can lead to a tough cake.
- Check the cake for doneness around the 30-minute mark; ovens vary.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Related Posts You May Like
Recipe Nutrition
Calories: 429kcalCarbohydrates: 58gProtein: 5gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 1mgSodium: 317mgPotassium: 195mgFiber: 3gSugar: 33gVitamin A: 3822IUVitamin C: 2mgCalcium: 62mgIron: 2mg
Taruna Deepak
Articles: 34
3 Comments
Leave a Reply
You must be logged in to post a comment.
Such a perfect dish! Thank you.
Such a scrumptious dish! Thank you.
This looks so good! Appreciate the share.