You'll love how easy this one bowl pumpkin cake (with chocolate chips!) is to make. It's so moist, full of bright fall flavor, and the perfect treat to make right now.
INGREDIENTS:
½ cup melted butter
½ cup applesauce
1 ½ cups brown sugar
1 large egg
2 teaspoon vanilla extract
1 can pumpkin puree (15 ounces)
1 ⅓ cups Bob's Red Mill All-Purpose Flour
2 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
pinch cloves
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips (we like milk chocolate chips in this recipe)
INSTRUCTIONS:
Preheat your oven to 350 degrees F.
Grease a 9x13 inch baking dish well with butter or cooking spray and set aside.
In a large mixing bowl add the butter, applesauce, and brown sugar. Stir to combine well, about 1 minute.
Beat the full minute to help the sugar to start to dissolve and get worked into the butter.
Add the egg, vanilla, and pumpkin puree and mix to combine.
Add the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt to the bowl on top of the pumpkin mixture.
Stir until the mixture comes together and there are no dry spots left.
Add the chocolate chips and stir to combine (if you'd like, reserve ¼ cup of the chocolate chips to sprinkle on top of the batter after it's in the pan, highly recommend, it makes the cake pretty).
Place the batter in the prepared pan.
Bake in the hot oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake rest in the pan for at least 30 minutes before serving.
Enjoy!
