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Home » Recipes » Brownies/Bars » Pumpkin Chocolate Chip Snack Cake {3 Ingredients}

Published on October 8, 2015 | Updated on April 29, 2020 by The BakerMama

Pumpkin Chocolate Chip Snack Cake {3 Ingredients}

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Just 3 ingredients and a quick bake in the oven is all it takes to make this super moist and delicious pumpkin chocolate chip snack cake.

Pumpkin Chocolate Chip Snack Cake {3 Ingredients}

I very very rarely use a cake mix, but when I used one last year to quickly make the cake for my Pumpkin Spice Cake Balls with just a cake mix and a can of pumpkin, it turned out so great and was so darn easy that I just had to keep making the cake for a yummy snack that literally takes minutes to stir together.

Pumpkin Chocolate Chip Snack Cake {3 Ingredients}

I’m sure this method of baking a cake with just a cake mix and can of pumpkin is not new to most of you, but you’d be surprised how many people ask for the recipe for this simple snack cake and are absolutely amazed when I tell them that it just takes a cake mix, a can of pure pumpkin and a cup of chocolate chips. It tastes so delicious, it’s hard to believe it’s not made from scratch.

Pumpkin Chocolate Chip Snack Cake {3 Ingredients}

You could certainly leave out the chocolate chips, but why would you?! Pumpkin and chocolate go so great together. One of my favorite combos!

Sometimes I’ll bake this recipe into muffins or cupcakes by filling each cup in a 12-cup muffin pan almost full with batter and baking them for about 20 minutes. But most often, I’ll just bake it into this simple snack cake and we’ll just slice squares off as we want them. It doesn’t last long though. Yummy yum!

Pumpkin Chocolate Chip Snack Cake {3 Ingredients}

Enjoy!

xoxo,

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Pumpkin Chocolate Chip Snack Cake {3 Ingredients}

  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 18-24
  • Category: Dessert
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Description

Just 3 ingredients and a quick bake in the oven is all it takes to make this super moist and delicious pumpkin chocolate chip snack cake.


Ingredients

  • 1 box spiced or pumpkin spice cake mix
  • 1 (15 ounce) can pure pumpkin
  • 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper and spray with non-stick cooking spray.
  2. In a large bowl, stir together the cake mix and pumpkin until well combined. Fold in the mini chocolate chips until well distributed. Spread into prepared baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean, rotating baking dish halfway through baking time. Let cool for about 10 minutes before slicing and serving.

Notes

This recipe can also be baked into muffins. Line a 12-cup muffin pan with liners and fill each cup almost full. Bake for about 20 minutes.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

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Reader Interactions

Comments · 6

  1. alice Dessormeau says

    October 18, 2015 at 5:20 am

    Looking forward to making those chocolate chip pumpkin bars. Yummy They look so moist and delicious. Thank you for sharing.

    Reply
  2. Pumpkin Chocolate Chip Muffins – the next decade says

    February 22, 2016 at 8:38 pm

    […] the original recipe I followed. Spend a couple minutes browsing around on her site while you’re at it. I promise, […]

    Reply
  3. Brittney says

    November 26, 2019 at 7:22 pm

    Can white chocolate chips be used instead of regular?

    Reply
    • Maegan says

      November 27, 2019 at 9:48 am

      Absolutely! Enjoy!

      Reply
  4. DMB says

    December 1, 2019 at 7:21 pm

    Have you ever don’t this recipe as a Bundt cake?

    Reply
    • Maegan says

      January 3, 2020 at 7:37 am

      Hi DMB! I haven’t, but I think it would bake nicely as a bundt cake. Just be prepared for it to bake longer as the cake will be much thicker. Enjoy!

      Reply

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Ingredients:

1 (8 ounce) wheel soft-ripened brie cheese
3 fresh peaches
1 crusty baguette
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1/4 cup prepared pesto
2 tablespoons chopped fresh basil
Sea salt

Instructions:
1. Preheat the grill to medium heat and brush the grates with oil.
2. Slice the peaches in half and remove the pits.
3. Slice the baguette into ¼ inch thick slices.
4. Place baguette slices, peaches (cut side up) and brie wheel on a baking sheet and brush the tops of everything with olive oil.
5. Put everything on the grill with the olive oiled sides down. Brush the tops of the baguette slices and brie wheel with olive oil while the bottoms are grilling.
6. Grill until you have beautiful grill marks and then flip the brie and baguette slices.
7. Remove everything from the grill once the peaches are soft with good grill marks, the brie is melted (about 2-3 minutes per side) and the baguette slices are toasted on both sides.
8. Transfer the brie to a serving plate.
9. Dice four of the grilled peach halves. Slice the other two peach halves into thin slices.
10. Place the diced peaches on top of the grilled brie.
11. Drizzle with the pesto and garnish with the chopped fresh basil.
12. Sprinkle it with a little sea salt.
13. Serve with grilled baguette and peach slices. Enjoy!
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