Easy Pumpkin Chocolate Chip Snack Cake Recipe

This simple pumpkin chocolate chip snack cake is incredibly moist and packed with flavor, making it a perfect treat for any occasion.

It’s the kind of dessert that feels special but comes together with minimal effort, ideal for busy weeknights or impromptu gatherings.

With just a few ingredients, you can whip up this delightful dessert in no time. Whether you’re a seasoned baker or just starting out, this recipe offers a straightforward path to a delicious, comforting treat that everyone will love.

Easy Pumpkin Chocolate Chip Snack Cake

---

• Total Time: 30-35 minutes
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Description

This simple pumpkin chocolate chip snack cake is incredibly moist and packed with flavor, making it a perfect treat for any occasion. It’s the kind of dessert that feels special but comes together with minimal effort, ideal for busy weeknights or impromptu gatherings. With just a few ingredients, you can whip up this delightful dessert in no time. Whether you’re a seasoned baker or just starting out, this recipe offers a straightforward path to a delicious, comforting treat that everyone will love.

---

Ingredients

Scale 1x2x3x

1 (15-ounce) can pumpkin puree (not pumpkin pie filling)

1 (15.25-ounce) box spice cake mix

1 cup semi-sweet chocolate chips

---

Instructions

1. Preheat your oven to 350 F (175 C). Lightly grease and flour a 9×13-inch baking dish, or spray it thoroughly with non-stick baking spray. This prevents sticking and ensures easy removal of the cake.

2. In a large mixing bowl, combine the entire can of pumpkin puree and the box of spice cake mix. Use a sturdy spoon or a rubber spatula to mix these two ingredients together. It will be a thick batter, so mix until just combined and no dry streaks of cake mix remain. Avoid overmixing.

3. Gently fold in the semi-sweet chocolate chips into the batter. Distribute them evenly throughout the mixture.

4. Pour the thick batter into your prepared 9×13-inch baking dish. Use your spatula to spread the batter evenly across the bottom of the dish. It might be a bit sticky, so take your time to ensure an even layer.

5. Place the baking dish in the preheated oven and bake for 25-30 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached, but no wet batter. The top should be lightly golden brown and spring back slightly when gently pressed.

6. Once baked, remove the cake from the oven and place it on a wire rack to cool. Allow it to cool for at least 15-20 minutes before slicing and serving. This helps the cake set and makes for cleaner slices.

• Prep Time: 5 minutes
• Cook Time: 25-30 minutes
• Category: dessert
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 slice

Keywords: pumpkin, chocolate chip, snack cake, easy dessert, moist cake, quick bake, fall dessert, comfort food, potluck, family friendly

What You’ll Love About This Quick And Easy Recipe

This easy pumpkin chocolate chip snack cake is a true winner for countless reasons. First and foremost, its simplicity is unmatched. You don’t need a pantry full of obscure ingredients or advanced baking skills to achieve a perfectly moist and flavorful cake. It’s designed for real life – for parents who need a quick dessert after dinner, for potlucks where you want to bring something homemade but don’t have hours, or for anyone craving a sweet treat without the fuss. The combination of pumpkin and chocolate chips creates a comforting flavor profile that’s universally appealing, making it a fantastic option for family desserts, casual entertaining, or even a delightful afternoon snack with coffee or tea. It’s incredibly forgiving and consistently delivers a tender crumb and rich taste, ensuring success every time you bake it.

Everything You Need To Make This Recipe Without Stress

The beauty of this pumpkin chocolate chip snack cake lies in its minimal ingredient list. You likely have most of these items in your pantry already, making it easy to decide to bake on a whim. We focus on common, accessible ingredients that deliver maximum flavor and moisture without any complicated steps.

INGREDIENTS:

• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (15.25-ounce) box spice cake mix
• 1 cup semi-sweet chocolate chips

For the pumpkin puree, it’s crucial to use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains spices and sweeteners, which would throw off the balance of this recipe. Any brand of spice cake mix will work wonderfully here; choose your favorite. When it comes to chocolate chips, semi-sweet is a classic choice that offers a nice contrast to the pumpkin, but milk chocolate or dark chocolate chips can also be used depending on your preference. If you don’t have chocolate chips, you could use chopped chocolate bars or even mini chocolate chips for a different texture.

Time Needed From Start To Finish

This recipe is designed for speed and convenience, making it perfect for those moments when you want a homemade treat without spending all day in the kitchen.

• Prep time: 5 minutes
• Cook time: 25-30 minutes
• Total time: 30-35 minutes

These times are realistic and account for gathering your ingredients, mixing, and baking. The minimal prep time means you can get this cake into the oven almost immediately after deciding to make it, and the baking time is short enough to fit into a busy schedule.

How To Make It Step By Step With Visual Cues

Making this easy pumpkin chocolate chip snack cake is incredibly straightforward. Follow these simple steps to achieve a perfectly moist and delicious dessert.

1. Prepare your baking dish: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking dish, or spray it thoroughly with non-stick baking spray. This prevents sticking and ensures easy removal of the cake.
2. Combine the main ingredients: In a large mixing bowl, combine the entire can of pumpkin puree and the box of spice cake mix. Use a sturdy spoon or a rubber spatula to mix these two ingredients together. It will be a thick batter, so mix until just combined and no dry streaks of cake mix remain. Avoid overmixing.
3. Fold in the chocolate chips: Gently fold in the semi-sweet chocolate chips into the batter. Distribute them evenly throughout the mixture.
4. Transfer to the baking dish: Pour the thick batter into your prepared 9×13-inch baking dish. Use your spatula to spread the batter evenly across the bottom of the dish. It might be a bit sticky, so take your time to ensure an even layer.
5. Bake until golden: Place the baking dish in the preheated oven and bake for 25-30 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached, but no wet batter. The top should be lightly golden brown and spring back slightly when gently pressed.
6. Cool before serving: Once baked, remove the cake from the oven and place it on a wire rack to cool. Allow it to cool for at least 15-20 minutes before slicing and serving. This helps the cake set and makes for cleaner slices.

Easy Variations And Serving Ideas That Fit Real Life

This pumpkin chocolate chip snack cake is fantastic on its own, but it’s also incredibly versatile. You can easily adapt it to suit different tastes or occasions.

For a richer chocolate experience, consider adding a mix of chocolate chips, like milk chocolate and dark chocolate, or even some white chocolate chips for a contrasting flavor. A sprinkle of chopped pecans or walnuts folded into the batter would add a lovely crunch and nutty flavor, complementing the pumpkin beautifully. If you want to make it extra festive, a light dusting of powdered sugar over the cooled cake adds a simple elegance. Alternatively, a dollop of whipped cream or a scoop of vanilla ice cream makes it a more indulgent dessert. For a quick glaze, you can whisk together powdered sugar with a tiny bit of milk or orange juice and drizzle it over the cooled cake. This cake is perfect for school lunchboxes, after-school snacks, or as a simple dessert for family dinners. It’s also sturdy enough to bring to potlucks or picnics.

Common Slip-Ups And How To Avoid Them

Even with a simple recipe, a few common mistakes can impact the final outcome. Being aware of these can help ensure your snack cake turns out perfectly every time.

One frequent mistake is using pumpkin pie filling instead of plain pumpkin puree. Pumpkin pie filling is pre-sweetened and spiced, which will make your cake overly sweet and alter the intended flavor profile. Always double-check the can label to ensure you’re using 100% pure pumpkin puree. Another common issue is overmixing the batter. Since this recipe uses a cake mix, overmixing can develop the gluten too much, leading to a tougher, less tender cake. Mix only until the dry ingredients are just incorporated and no streaks remain. Finally, baking the cake for too long can result in a dry texture. Keep an eye on the clock and start checking for doneness around the 25-minute mark. A toothpick test is your best friend here – it should come out clean or with moist crumbs, but not wet batter.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your pumpkin chocolate chip snack cake fresh and delicious. This cake holds up well, making it a great option for making ahead.

Once the cake has completely cooled, you can store it at room temperature in an airtight container for up to 3-4 days. Placing a paper towel on top of the cake before sealing the container can help absorb any excess moisture and prevent it from becoming soggy. If you need to store it for longer, you can refrigerate it in an airtight container for up to a week. For longer-term storage, this cake freezes beautifully. Wrap individual slices or the entire cooled cake tightly in plastic wrap, then an additional layer of aluminum foil, and freeze for up to 2-3 months. Thaw frozen cake slices at room temperature or in the refrigerator overnight before serving. Reheating is generally not necessary, but if you prefer a warm slice, a quick zap in the microwave for 15-30 seconds will do the trick.

Questions People Always Ask Before Making This Recipe

Here are some common questions people have when preparing this easy pumpkin chocolate chip snack cake:

Can I use a different flavor of cake mix? While spice cake mix complements the pumpkin perfectly, you could experiment with yellow cake mix or even a chocolate cake mix for a different flavor profile. Just be aware the taste will change.

Do I need to add eggs or oil to the cake mix? No, this recipe is designed to work with just the pumpkin puree and cake mix. The pumpkin provides all the moisture and binding needed, so no additional eggs or oil are required.

Can I use fresh pumpkin instead of canned? While technically possible, using fresh pumpkin puree would require extra steps of roasting and pureeing, which defeats the purpose of this quick and easy recipe. Canned pumpkin puree is highly recommended for convenience.

What if I don’t have a 9×13-inch baking dish? You can use an 8×8-inch square pan, but the baking time will likely be longer (closer to 35-40 minutes) as the cake will be thicker. Keep an eye on it and test for doneness.

Can I add other spices? The spice cake mix already contains a good blend of spices. However, if you want a stronger spice flavor, you could add an extra 1/2 teaspoon of pumpkin pie spice or cinnamon to the batter.

Is this cake very sweet? It has a

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.