Chocolate Chip Pumpkin Cake

1. Preheat oven and prepare baking pan

Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position. Grease an 8-inch square baking pan thoroughly and dust it lightly with flour.

2. Combine dry ingredients

In a large bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of table salt until well combined.

3. Mix wet ingredients

In a separate bowl, whisk together 1 cup of canned unsweetened pumpkin puree, 1 cup of sugar, 0.5 cup of vegetable oil, and 2 large eggs until smoothly blended.

4. Combine wet and dry ingredients

Pour the pumpkin mixture into the bowl with the dry ingredients. Using a rubber spatula, gently stir the mixtures together just until combined. Be careful not to overmix.

5. Fold in chocolate chips

Fold in 0.5 cup of mini semisweet chocolate chips, stirring just enough to distribute them evenly throughout the batter.

6. Transfer batter to pan and bake

Transfer the batter into the prepared baking pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for about 35 minutes, or until a paring knife inserted into the center comes out clean.

7. Cool the cake

Once baked, let the cake cool in the pan on a wire rack for about 20 minutes. After 20 minutes, remove the cake from the pan and let it cool completely on the rack for about an hour.