Pumpkin-Chocolate Chip Snack Cake (Low-fat)

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*Two for one blog post special today! Why? Because you need to make these this weekend! Your family, friends and your taste buds will love you. Trust me.

Have you ever combined pumpkin and chocolate in a sweet baked good? Well, if you haven't, may I introduce to you this recipe. WARNING--it is sheer EVIL! I think they call it a "snack cake" as a form of mind control to keep you from eating the whole pan in one sitting! Yes, it is that good. I mean, like, super-duper yummy pumpkin-chocolate chippy awesomeness!! The best part about this recipe, other than being incredibly easy to whisk up, is that I made it low-fat! That actually might be a bad thing because you'll want to eat more than one "snack".  I subbed half of the original amount of oil with plain yogurt.  I recommend just plain (fat-free or low-fat) and not Greek yogurt.  But if you like a little extra tang, then go ahead and use Greek.

Most of you probably have all of the ingredients in your kitchen this time of year, but in case you don't, no worries.  You can make your own pumpkin pie spice and homemade pumpkin purée. And as for the mini chocolate chips...you can use standard size.  I might even finely chop up some white chocolate next time because I know from experience that that is a winning combo😋. (See Spiced Pumpkin Rice Crispy Treats recipe.)

Back to the "snack" word.  Snack in the morning? Yes.  Snack in the afternoon? Absolutely! Snack after dinner with a scoop of vanilla frozen yogurt? You better believe it!! Happy Baking!

P.S. Need to serve a crowd some "snacks"? Just double the ingredients (use the whole (15-ounce) can of pumpkin purée if you use store bought) and bake in a 9 x 13-inch metal baking pan.

Pumpkin-Chocolate Chip Snack Cake
16 "snack-size"servings

1 cup unbleached all-purpose flour
1 Tablespoon pumpkin pie spice, store bought or homemade
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsweetened pumpkin purée, canned or homemade
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup vegetable oil
1/4 cup plain yogurt (fat-free or low fat)
2 extra large eggs
1/2 teaspoon pure vanilla extract
1/3-1/2 cup mini semi-sweet chocolate chips

Adjust oven rack to middle position and preheat oven to 350° F. Lightly spray an 8 x 8-inch metal baking pan with baking spray; set aside.

In a large bowl, whisk together, flour, pumpkin pie spice, baking powder, baking soda and salt.  In a separate medium bowl, whisk to gather the pumpkin purée, sugars, oil, yogurt, eggs and vanilla extract.

Stir pumpkin mixture into flour mixture and stir just until combined. Stir in chocolate chips just until incorporated. Transfer to prepared pan and smooth the top with a rubber spatula.  Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.

Let cake cool in the pan for 20 minutes. Remove cake from pan and let cool completely on a wire rack, about 1 hour. Snack away! (Cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.) Enjoy!

Source: Adapted from cookscountry.com


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