Ingredients

The following ingredients have 4 Servings
  • 3 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice*
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter (soften)
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 can (16 ounce pumpkin)
  • 1 1/2 cups chocolate chips

Instruction

  • Preheat the oven to 350°F. Grease and flour 2 half size or 1 full size Bundt pan. (I like to use the non-stick spray with flour.)
  • In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder.
  • In the bowl of a stand mixer, cream the butter and the sugar until fluffy, about two minutes. Add the eggs one at a time, mixing well after each addition. Add the pumpkin and mix until combined.
  • Add the dry ingredients to the stand mixing bowl, mixing just until combined. Stir in the chocolate chips.
  • Pour the mixture into the prepared pan(s). Bake the half Bundt pans for 35-40 minutes; bake the full size Bundt for 50-60 minutes or until a toothpick comes out clean.
  • Cool in the pans for 5 minutes on a wire rack. After 5 minutes, invert the cake(s) onto the wire rack. Cool completely before serving.