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This Pumpkin-Chocolate Chip Snack Cake features a tender, moist texture, infused with warm pumpkin pie spices and delightful bursts of melted chocolate. It’s a simple autumn treat, perfect for days when you crave a homemade cake without the fuss of layers, frosting, or a mixer.
The best part about this recipe, other than being incredibly easy to whisk up, is that I made it low-fat! That actually might be a bad thing because you’ll want to eat more than one “snack”. I replaced half the original oil with plain yogurt. I recommend plain or vanilla (fat-free or low-fat), not Greek yogurt. That said, if you like a little extra tang, then go ahead and use Greek.
Most of you probably have all the ingredients in your kitchen this time of year, but if you don’t, no worries. You can make your own Pumpkin Pie Spice and homemade Pumpkin Purée. And as for the mini chocolate chips, you can use standard size. I might even finely chop up some white chocolate next time because I know from experience that that is a winning combo😋. (See Spiced Pumpkin Rice Crispy Treats recipe.)
Back to the “snack” word. Snack in the morning? Yes. Snack in the afternoon? Absolutely! Snack after dinner with a scoop of Vanilla Frozen Yogurt? You better believe it! Happy baking!
*Need to serve a crowd some “snacks”? Just double the ingredients (use the whole (15-ounce) can of pumpkin purée if you use store-bought) and bake in a 9 x 13-inch metal baking pan.
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Pumpkin-Chocolate Chip Snack Cake (Low-fat)
Equipment
Ingredients
- 1 cup unbleached all-purpose flour
- 1 tablespoon pumpkin pie spice, store bought or homemade
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsweetened pumpkin purée, canned or homemade
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¼ cup vegetable oil
- ¼ cup plain or vanilla yogurt, fat-free or low fat
- 2 extra-large eggs
- ½ teaspoon pure vanilla extract
- ½ cup mini semi-sweet chocolate chips
Instructions
- Adjust oven rack to middle position and preheat oven to 350°F. Lightly spray an 8 x 8-inch metal baking pan with baking spray; set aside.
- In a large bowl, whisk together, flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a separate medium bowl, whisk together the pumpkin purée, sugars, oil, yogurt, eggs and vanilla extract.
- Stir pumpkin mixture into flour mixture and stir just until combined. Stir in chocolate chips just until incorporated. Transfer to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.
- Let cake cool in the pan for 20 minutes. Remove cake from pan and let cool completely on a wire rack, about 1 hour. Snack away! (Cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.) Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
