Chocolate Pumpkin Cake is a rich, moist chocolate cake made with pumpkin and a hint of spice. Pumpkin replaces much of the fat in the cake that is made on the lighter side!
Lately I have been enjoying making chocolate desserts a bit healthier using various fruits and vegetables. The results have been fantastic, with each recipe far exceeding my expectations. This Chocolate Pumpkin Cake is no exception! This cake kind of reminds me of a chocolate covered pumpkin truffle, only in cake form…and a little healthier.
Chocolate Pumpkin Cake is made using an entire can of pumpkin, which replaces much of the fat in the recipe, adding moisture as well as making it lighter. Pumpkin pie spice adds a just a hint of spice to complement the pumpkin. It all goes so well with the chocolate (even more so than I expected!) I added some chocolate chips to the cake and omitted the glaze from the original recipe. I wanted this to be more like a snack cake. It was moist, chocolaty and fudgy enough, a simple dusting of powdered sugar on top was sufficient.
With the rich chocolate, tasty pumpkin, and warm spices, this Chocolate Pumpkin Cake is an excellent Fall dessert! Fun for Halloween, a great alternative at Thanksgiving and a wonderful addition to you Holiday spread!
- 1 cup all-purpose flour
- ¾ cup whole wheat pastry flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1 cup buttermilk
- 1 can (15 ounces) pure pumpkin puree
- ¾ cup dark brown sugar, packed
- 1 egg
- 1 egg white
- ¼ cup canola oil
- ¼ cup light corn syrup
- 1 tablespoon vanilla extract
- ¼ cup semi-sweet chocolate chips
- Powdered sugar, for serving
- Preheat oven to 350F degrees. Spray 12-cup Bundt pan (or 13×9 baking pan) with cooking spray and set aside.
- In a medium bowl, whisk flours, granulated sugar, cocoa, baking powder, baking soda, and pumpkin pie spice.
- Put buttermilk, pumpkin puree and brown sugar in a large bowl and beat with an electric mixer on low speed. Beat in egg and egg white. Add oil, corn syrup and vanilla and continue beating on low.
- Gradually add dry ingredients, stirring until just combined. Fold in chocolate chips.
- Pour batter into prepraed pan.
- Bake for 1 to 1¼ hours in Bundt pan (or 20 to 25 minutes in 13×9 pan), or until a toothpick inserted in the center comes out clean. Let cool on wire rack for 15 minutes and then remove from pan to cool completely on wire rack. Dust with powdered sugar before serving.
This is Week 2 of the 12 Weeks of Christmas Treats, hosted by Brenda of Meal Planning Magic! Each week, along with several blogger friends, I will be posting a sweet treat fit for your holiday treat table. Be sure to take a look at the thumbnails at the bottom of this post to see what everyone else is making. And make sure you’re following the 12 Weeks of Christmas Treats on Pinterest so you can keep track of all the recipes.
Are you a blogger who wants in on the fun? You can join us any time! Click here for more details and to sign up.