Wednesday, November 4, 2009

Chocolate Chip Pumpkin Cake

I had the day off yesterday so I took the day to get used to my new apartment, run errands, run, organize, read, cook and bake. I love being productive!

I wanted to make a pumpkin treat and while Spencer's pumpkin bread sounded amazing, I unfortunately don't have bread pans so I found a similar recipe that had the same type of flavor. I know I've said it before but I really love fall colors and flavors!

I found a Paula Dean recipe for pumpkin bars on that looked good but per usual, I modified it slightly. I also realized that I didn't have any measuring spoons so a lot of the measurements were "guess-timated."


  • 4 eggs
  • 1 cup granulated sugar
  • 2 Tablespoons agave nectar
  • 1 cup canola oil
  • 15-ounce can pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
I cut 2/3 cup sugar from the recipe and replaced it with a little agave nectar but after tasting the finished product, I think I would cut the amount of sugar even further to 3/4 cups. I added chocolate chips to the recipe, of course, so that gave it extra sweetness.


Preheat oven to 350 degrees.

Mix eggs, sugar, agave nectar, and canola oil together. The directions said I needed an electric mixer but I didn't have one and it didn't take much effort or time doing it manually.

I don't have mixing bowls yet so I had to use a pan :)

In a separate bowl, mix dry ingredients (flour, baking powder, cinnamon, salt, and baking soda) together and then slowly add to wet mixture.

Lastly, add in chocolate chips and pour into a greased 13 x 10 inch pan.

Bake for 20 minutes. Let cool completely before frosting and cut into squares.

The original recipe has a cream cheese frosting but I didn't want to taint the pumpkin flavor with more sugar and cream so I left it as is.

Delicious!!! They were soft and moist.

I'm pretty sure I sampled at least three!

This is a REALLY simple recipe and uses ingredients that most have in the kitchen already. The only thing you really need to go out and buy is the pumpkin! I think I may actually make it again soon.

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