Thursday, October 14, 2021

Toll House Pumpkin Cake


 So My Mom is seriously one of the best bakers I know...I never really took to baking...I love to cook but don't feel I am very good at baking...the struggle is real...anyhow...in recent years, every fall, she has whipped up this Toll House Pumpkin cake.  When I mentioned it on my Weekend Recap this week, I got some requests to share the recipe.  So that is exactly what I am doing.  Let me know if you give it a shot.  It is the perfect fall dessert with a delicious mix of spice and chocolate- the contrast is just perfect!



1 3/4 c. all-purpose flour
2 1/2 tsp. baking powder
1 1/4 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
1 c. firmly packed brown sugar
1/2 c. butter, softened
3 eggs
1 c. solid pack canned pumpkin
3/4 c. milk
1/2 of 12 oz. pkg. (1 c.) Nestle Toll House little bits semi-sweet chocolate
Powdered sugar for dusting

Preheat oven to 350 degrees
Mix the dry ingredients together
In a separate bowl, mix the wet ingredients together
Slowly add the wet ingredients to the dry and stir
Fold in the chocolate chips

 Bake at 350 degrees for 45-55 minutes


Once cooled, lightly dust with powdered sugar (if desired)




Maria Rineer said...

Thanks for the recipe! I want to try this and put the batter into muffin tins to make muffins (sounds a little healthier than cake and muffins/ cupcakes are so easy to take on the go for a breakfast or snack).

Joanne said...

Sounds delicious! I have made pumpkin chocolate chip muffins before but never a cake.

Jaclyn Coffee, Pancakes & Dreams said...

THANK YOU for sharing this recipe. YUMMM!

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