Posted by on Sep 28, 2012 in | 7 Comments

This moist Pumpkin Chocolate Chip Snack Cake is made with whole wheat flour, a whole can of pumpkin, sweet chocolate chips, and warm spices.  It is great on its own or topped with light cream cheese frosting.  Easy to make and perfect for fall, this cake is just the thing for pumpkin lovers that want to be healthy too.

The pumpkin adds moisture and structure without adding fat, which naturally makes this cake healthier than a traditional snack cake. One more reason to love pumpkin.

I like to try the organic brands of pumpkin but go back to Libby’s every time.  Maybe it is nostalgia, but it is what I grew up with and I think it tastes the best.

Since this cake is lower in fat than a regular cake, you can keep it simple and dust it with powdered sugar or make the lighter version of cream cheese frosting that is below. The recipe uses Neufchatel cheese, which is 33% lower in fat than regular cream cheese, only 2 tablespoons of butter, and 3/4 cup of sifted confectioner’s sugar.

Curl up with a good book and a hot cup of chai and welcome in the new season.

Pumpkin Chocolate Chip Snack Cake
Recipe adapted from Whole Foods Market Pumpkin Chocolate Cake

1 1/4 cups flour (all purpose, white whole wheat, or whole wheat pastry)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fresh grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 15 ounce can pumpkin
3/4 cup sugar
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chocolate chips

Preheat oven to 350°F. Grease an 8″ square baking pan with oil and set aside.

In a large bowl whisk together flour, spices, powder, soda and salt. In a separate bowl whisk together pumpkin, sugar, eggs, and oil. Stir pumpkin mixture into flour mixture until just combined. Add chocolate chips then pour into prepared pan.

Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool completely. Dust with powdered sugar or top with cream cheese frosting.

Neufchatel Cheese Frosting
Neufchatel is lower in fat than cream cheese and a perfect substitute in this creamy frosting.

1 8 ounce packages Neufchatel, softened to room temperature
2 tablespoons unsalted butter, softened to room temperature
3/4 cup sifted confectioners’ sugar
1 teaspoon vanilla extract
pinch salt

In a medium bowl, cream together the Neufchatel cheese and butter until creamy. Mix in the vanilla, then stir in the sifted confectioners’ sugar 1/4 cup at a time until smooth, and fluffy.   Use right away or store in the refrigerator until ready to use.

 

7 Comments

  1. Timm
    November 15, 2011

    Excellent recipe! Made it tonight for the family and it was a huge hit!
    (you'll need to include the 'add vanilla' in this recipe… it's missing!)

    Reply
    • Jessie
      September 30, 2012

      Glad your family enjoyed! Thanks for letting me know about vanilla, it has been updated. :)

      Reply
  2. MikeH
    November 29, 2011

    It looks great to me. I'm going to add some vanilla ice cream to mine while it is hot!

    Reply
    • Jessie
      September 30, 2012

      Vanilla ice cream is always a good idea! Hope you enjoy.

      Reply
  3. May I have that recipe
    October 26, 2012

    This cake looks awesome!! Can’t go wrong with pumpkin AND chocolate!! Your pictures are stunning.

    Reply
    • Jessie
      October 26, 2012

      Thanks! Pumpkin and chocolate is a fall fave!

      Reply
  4. Abbe
    October 27, 2012

    I was just wandering past when I spotted these – they really are shouting “EAT ME!”. I’ll have to give this recipe a go, they look so very temtping :)

    Reply

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