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Categories:
unsalted butter sugar eggs pumpkin puree vanilla baking soda baking powder pumpkin pie spice salt flour milk chocolate chips walnuts
Viewed: 27 - Published at: 6 years agoIngredients
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1 1/4 cups sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1/3 cup milk
- 1 cup miniature chocolate chips
- 1 cup chopped walnuts
Method
- Preheat oven to 350°F. Mist an 8-inch square baking pan with cooking spray; line with parchment.
- Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.
- Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.
