Pumpkin Chocolate Chip Snack Cake w/ Cream Cheese Frosting
Serves: 1 9x13" Cake, or about 16-20 slices
This cake is best served cold(in my opinion), so make it ahead of time(even a day is fine) and let it chill before serving.
  • 3 C. All-purpose Flour(spooned into measuring cup and leveled with knife)
  • 2 t, Baking Powder
  • 2 t. Baking Soda
  • ½ t. Salt
  • 1 T. Pumpkin Pie Spice
  • ½ C. Brown Sugar
  • 1½ C. Sugar
  • 1 C. Vegetable oil
  • ½ C Applesauce
  • 2 t. Vanilla
  • 2 C. Pumpkin Puree
  • 4 Eggs
  • 6 oz.(about a half bag) Mini Semi-sweet Chocolate Chips
  • 8 oz.(1 pkg) Cream Cheese, softened
  • 4 oz.(1/2 stick) Butter, softened
  • 2 C. Powdered Sugar
  • 1 t. Vanilla
  2. Grease and flour a 9x13" baking dish. Preheat the oven to 350 degrees.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  4. In another medium mixing bowl, whisk the brown sugar, sugar, and vegetable oil together until well combined. Add the applesauce, vanilla, and pumpkin puree and mix until smooth and fully combined. Add the eggs and whisk until combined.
  5. Pour the liquid ingredients into the bowl of dry ingredients and whisk until just combined. Add the mini chocolate chips and fold into the mixture with a rubber spatula, evenly distributing.
  6. Pour batter into prepared pan and bake in preheated oven for 40-45 minutes. Cake is done when the top center is firm and no longer jiggles when lightly nudged.
  7. Let cool on the counter for at least and hour, then cover and refrigerate. When cold, frost with cream cheese frosting.
  9. Place the softened cream cheese and butter in the bowl of a stand mixer and beat together until smooth with a paddle attachment.
  10. Add the powdered sugar and beat in on low speed until mixed in.
  11. Add vanilla and beat in until incorporated. Up the speed to medium and beat until the mixture is very smooth, scraping down the sides once through the mixing.
  12. Spread over cooled pumpkin cake.
  13. Keep refrigerated. Best served cold.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/10/27/pumpkin-chocolate-chip-snack-cake-w-cream-cheese-frosting/