Chocolate Chip Pumpkin Cake

This simple Chocolate Chip Pumpkin Cake is studded with sweet chocolate chips and infused with lovely Fall flavors- a MUST make this season!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings bars

Calories 226

Author Kim

Ingredients

1 cup spelt flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground all spice
1/8 teaspoon sea salt
2 large eggs room temperature is best as not to harden the coconut oil
2 cups pumpkin puree NOT pumpkin filling
1/3 cup honey or maple syrup
1/4 cup coconut oil melted
1/3 cup mini chocolate chips I use Enjoy Life brand

Instructions

Preheat oven to 350F. Spray an 8x8 baking pan with cooking spray and set aside.
In a medium bowl stir the spelt, baking powder, baking soda, cinnamon, ginger and all spice together.
In another medium bowl whisk the eggs; then stir in pumpkin, maple syrup and coconut oil together.
Mix the wet ingredients with the dry. Fold in chocolate chips. Transfer to baking dish and spread evenly.
Bake about 25-28 minutes or until toothpick comes out clean.
Cool, cut into 9 bars and enjoy!

Notes

*Alternatively, using an electric mixer at medium speed, combine the eggs, maple syrup, oil and pumpkin until light and fluffy. Stir together the dry ingredients. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Fold in chocolate chips.
*To cut about 30 calories per bar, don't use the chocolate chips.

Nutrition