Dessert

Coffee Chocolate Chip Pumpkin Bread

Categories Recipes2 Comments on Coffee Chocolate Chip Pumpkin Bread

The smell of this Coffee Chocolate Chip Pumpkin Bread in the oven will have you leaping out of bed for breakfast this fall!  The coffee flavor paired with the chocolate, cinnamon, and butter makes this decadent loaf the perfect dessert for breakfast.

The secret is the extra fine coffee grounds!  You’ll want to grind your coffee beans to a flour-like consistency so that they seamlessly blend in with the flour and don’t cause a gritty texture.  I used the finest possible setting on our coffee grinder!  (If you’re aware of the texture of the grounds while eating, they are too coarse.)

I used decaf beans, linked within the ingredient list below, which for all my fellow caffeine-sensitive folks I would definitely recommend!

This Coffee Chocolate Chip Pumpkin Bread recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A Coffee Grinder
  • Parchment Paper
  • A Loaf Pan (approx. 10” x 5”)
  • 1 Medium + 1 Large Bowl
  • A Hand Mixer
  • Toothpicks

Servings: 1 Loaf / 8 Slices

Ingredients:

  • 1.5 Cups All-Purpose Flour
  • 1 Tsp Saigon Cinnamon
  • 1/2 Tsp Baking Soda
  • 1 Tsp Sea Salt
  • 2 Tbsp + 2 Tsp Coffee Grounds, extra finely ground, the consistency of flour, to avoid grittiness
  • 1 Cup Unsalted Butter, melted and cooled
  • 1 Cup Pumpkin Puree
  • 1 Cup Cane Sugar
  • 2 Eggs, room temperature
  • 3/4 Cup Mini Semi-Sweet Chocolate Chips, + 2 Heaped Extra Tbsp To Sprinkle On Top

Directions:

PREP

Let the eggs come to room temperature

Grind the coffee on an extra fine setting and set it aside

Line a loaf pan (approx. 10” x 5”) with parchment paper for easy cleanup as well as for even baking

Preheat the oven to 350º

BAKE

In a medium bowl, mix the flour, cinnamon, baking soda, sea salt, and coffee grounds together with a fork

In a large, microwave-safe bowl, melt the butter in the microwave, then let it cool for 15 minutes

Add the pumpkin, then sugar, then eggs into the large bowl with the butter, then beat them together with a hand-mixer on low until combined

Stir the dry ingredients into the wet ingredients, then finish combining them with the mixer to remove the lumps

Stir in the 3/4 cup of mini chocolate chips

Add the batter into the prepared pan

Sprinkle with the extra mini chocolate chips

Bake for 55 minutes, or until a toothpick comes out clean

Place the pan on a cooling rack and let the bread cool in the pan

Serve and enjoy!

[Leftovers can be stored airtight at room temperature.]

Whole Wheat Oatmeal Chocolate Chip Cookies

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Soft, chewy, and chocolatey, these Whole Wheat Oatmeal Chocolate Chip Cookies are a warm and comforting addition to any dessert spread.  Delicious eaten straight from the oven, used for ice cream sandwiches, or enjoyed as an after-lunch treat, they’re a go-to at any time of day!

The addition of cinnamon and nutmeg adds a lovely depth of flavor, and the sprinkle of sea salt on top is A MUST for anyone who loves the combination of sweet and salty!  The White Whole Wheat flour doesn’t taste “wheat-y” at all, but adds a nice subtle complexity.

(If you don’t have White Whole Wheat flour on hand, I would recommend substituting All-Purpose Flour over a full, non-white, Whole Wheat Flour for a more similar result.)

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • 1 Large + 1 Medium Bowl
  • A Hand Mixer
  • Plastic Wrap (or equivalent)
  • Parchment Paper
  • Cookie Sheet(s)
  • A Cooling Rack (or Aluminum Foil)

Servings: 4 Dozen Small Cookies

Ingredients:

COOKIES

TOPPING

  • Sea Salt, to taste

Directions:

PREP

In a large bowl, cream together the butter, cane sugar, and brown sugar with a hand mixer

Beat in the eggs one at a time

Stir in the vanilla extract

In a second medium bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg

Add the dry ingredient into the wet ingredients a little bit at a time, combining with the hand mixer on low

Stir in the oats

Fold in the chocolate chips

Cover the dough with plastic wrap and chill in the refrigerator for 1 hour

BAKE

Preheat the oven to 375º

Add a layer of parchment paper onto a cookie sheet (repeating on a second cookie sheet if available)

Roll the dough into 12 small balls per cookie sheet

Between batches, keep the remaining cookie dough bowl in the refrigerator

Bake the cookies for 8-10 minutes

Transfer the baked cookies to a cooling rack (or aluminum foil) and repeat until all of the dough has been used up

Top with a sprinkle of sea salt to taste

Enjoy!

[Store cooled leftover cookies in an airtight container at room temperature.]

Double Chocolate Chunk Muffins With Pumpkin

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If you’re a chocolate lover, these Double Chocolate Chunk Muffins With Pumpkin are going to become a new year-round staple!

You absolutely do not need to be a pumpkin fan to love these muffins, as the pumpkin acts purely as a background flavor to enhance the chocolate.  It’s extremely subtle.  The texture is reminiscent of devil’s food cake, with a few melty chocolate chunks sprinkled in for the perfect amount of sweetness.

They’re unbelievably soft and delicate, making them truly melt in your mouth!  Whether you enjoy them as a decadent breakfast alongside a cup of coffee, or when the afternoon and evening sweet tooth hits, I can’t recommend these muffins enough!

Main Supplies Needed:

  • A Muffin Pan + Liners
  • Toothpicks
  • A Cooling Rack

Servings: 12 Muffins

Ingredients:

  • 1/4 Cup Unsalted Butter, melted
  • 1/4 Cup Melted Virgin Coconut Oil
  • 1.5 Cups Pumpkin Puree
  • 3/4 Cup Light Brown Sugar, lightly packed
  • 1 Egg, room temperature
  • 1 Tsp Dark Maple Syrup
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Unsweetened Dutch-process Cocoa Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1 Cup + 1/3 Cup Semi-Sweet Chocolate Chunks, divided

INGREDIENT NOTES:

Dutch-process cocoa powder is a must!  It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!

Virgin coconut oil provides a specific flavor profile that’s essential to round out the flavors in this recipe, and will not be found in refined coconut oil.

Be sure to grab plain pumpkin puree with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a can of “pumpkin pie mix” by mistake.)

LINKS TO INGREDIENT RECOMMENDATIONS:

All-Purpose Flour | Dutch-process Cocoa Powder | Pumpkin Puree | Virgin Coconut Oil | Semi-Sweet Chocolate Chunks

Directions:

Let an egg come to room temperature

Preheat the oven to 350º

Line a muffin tray with 12 liners

Melt the butter in a large, microwave-safe bowl in the microwave then let it cool for 10 minutes

Add the melted coconut oil into the melted butter, then stir in the pumpkin puree

Add in the brown sugar, egg, and maple syrup, and stir again

In a second medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt with a fork

Gently stir the dry ingredients into the wet ingredients until thoroughly combined

Add in the 1 cup of chocolate chunks and stir them in (saving the other divided portion for sprinkling on top later)

Add the batter into the 12 muffin liners and place the remaining 1/3 cup of chocolate chunks on top (a few per muffin)

Bake for 25 minutes, or just until a toothpick in the center comes out clean

(Avoid hitting a chocolate chunk while testing for doneness as those will remain gooey throughout!)

Place the pan onto a cooling rack, letting the muffins cool in the pan

Serve and enjoy!

[Store the cooled leftover muffins airtight at room temperature!]

In the mood for more chocolate? Try my Coconut Oil Brownies!

Coffee Strawberry Shortcake Bites

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These Coffee Strawberry Shortcake Bites are such a fun summer BBQ dessert!  No utensils required to eat them!

The deep coffee flavor in the shortcake and glaze combined with the freshness of the strawberries on top is a flavor match that will keep you coming back again and again for one more bite!

This Coffee Strawberry Shortcake Bites recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!

Main Supplies Needed:

  • A 9 Inch Square Pan
  • Parchment Paper
  • A Hand Mixer
  • A Cooling Rack
  • Toothpicks
  • A Baking Sheet

Servings: 36 Bites

Ingredients:

CAKE

  • 5 Tbsp Unsalted Butter, melted
  • 1/2 Cup Cane Sugar
  • 1 Egg, room temperature
  • 1.5 Cups All-Purpose Flour
  • 1.5 Tbsp Coffee Grounds
  • 2 Tsp Baking Powder
  • 1/4 Tsp Sea Salt
  • 1/2 Cup Milk, low fat

GLAZE

(If you like things sweeter, feel free to make a bit more!)

FRUIT

  • 18 Fresh Strawberries, halved

Directions:

CAKE

Preheat the oven to 350º and line a 9 inch square pan with parchment paper

Melt the butter in the microwave in a large, microwave-safe bowl, then stir in the sugar with a fork

Stir in the egg with a fork

In a second medium bowl, also with a fork, combine the flour, coffee grounds, baking powder, and sea salt

Pour the dry ingredients into the wet ingredients, and beat with a mixer on low (the mixture will be clumpy)

Add in the milk and beat again until fully smooth, but not overly mixed (the dough will be wet and slightly sticky)

Spread out the batter in the pan, stopping a little ways before the edges (it will expand) and bake for 20-21 minutes

The cake will be slightly bouncy yet dense

Pull the cake out of the pan using the parchment paper, and transfer it onto a cooling rack

While letting the cake fully cool, create the glaze 

GLAZE

Stir together the powdered sugar and brewed coffee and set aside

ASSEMBLY

Chop the cake into bite-sized pieces (about 36)

Wash and halve the strawberries

Top each cake bite with a berry, attaching them with a toothpick, placing them on a flat surface like a baking sheet

Drizzle with the glaze

Let the glaze solidify (30 minutes – 1 hour)

Serve and enjoy!

[These bites are best served fresh for texture, but can be stored airtight in the fridge if needed!]

Ingredient recommendations linked!

Olive Oil Cake With Citrus Glaze

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When the weather is warm, nothing beats a citrusy dessert!  This Olive Oil Cake With Citrus Glaze will be a hit on any spring or summer table!

The cake is super moist and fluffy, and has just the right amount of olive oil flavor.  The glaze adds a light lemon touch, and the hefty quantity of orange zest in the cake subtly brings it all together!

The glaze is incredibly easy with only 3 ingredients.  It’s the same 3 that I use on my Iced Lemon Cake!

Main Supplies Needed:

  • A 10 Inch Springform Pan
  • Parchment Paper
  • A Baking Sheet
  • Aluminum Foil
  • A Zester Or Cheese Grater
  • A Whisk
  • Toothpicks
  • A Cooling Rack

Servings: 8 Large Slices, Or 12 Small Slices

Ingredients:

CAKE

  • 1.5 Cups Extra Virgin Olive Oil (+ enough to grease the pan)
  • 3 Eggs, room temperature
  • 1 1/4 Cup Cane Sugar
  • 1/4 Cup Light Brown Sugar, packed
  • 3 Tbsp + 1 Tsp Lemon Juice
  • 3 Tsp Lemon Zest, lightly packed
  • 1/3 Cup Orange Zest, lightly packed
  • 1 + 1/4 Cup + 1 Tbsp Whole Milk
  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Sea Salt
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder

GLAZE

  • 1 Cup Powdered Sugar
  • 2 Tsp Lemon Zest
  • 2 Tbsp Fresh Lemon Juice
  • This makes a generous amount of glaze – I prefer to use the majority, but add as much or as little as you like!
  • To thicken: add more powdered sugar / To thin: add more lemon juice

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Flour

Directions:

CAKE

Grease a 10 inch springform pan with olive oil, add a layer of parchment paper across the bottom, then lightly grease again

Take a baking sheet, add a layer of aluminum foil (in case of any slight leakage), and place the springform pan on top of it

Set the baking sheet with the pan on it aside

Preheat the oven to 325º

In a large bowl, use a fork to gently whisk together the olive oil and the eggs

Add the sugars, lemon juice, lemon zest, orange zest, and milk, and gently stir with fork until combined

In a second smaller bowl, combine the flour, salt, baking soda and baking powder with a fork until evenly mixed

Add the dry ingredients into the wet ingredients, and mix gently until well combined – Start with a spoon, then gently use a whisk until batter is smooth

Add the batter to the pan, and bake for 60 min – A toothpick will come out clean, and the cake will have risen

Carefully transfer the springform pan off of the baking sheet and onto a cooling rack

Let cool completely before removing from the pan

GLAZE

While the cake is cooling, mix up the glaze:

Stir together the powdered sugar, lemon juice, and lemon zest in a small bowl

Once the cake has cooled, spread the glaze evenly across the top

To let the glaze solidify, it’s best to let it sit and harden for a few hours

Enjoy!

[Leftovers should be stored in an airtight container, and in the refrigerator after the first day.  Slices can be brought back to room temperature if desired before eating, or can also be enjoyed cold!]

Coffee Peach Crisp

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Perfect for summer, this Coffee Peach Crisp is the ultimate light cookout treat!  Covered with vanilla or coffee ice cream: a must!  The topping is buttery with a rich coffee undertone, and the warm peach filling adds a fruity freshness.

If feeding a crowd and using a larger baking dish, the ingredients could easily be doubled!

This Coffee Peach Crisp recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!

Servings: 6

Ingredients:

FILLING

  • 3 15-oz Cans Peaches
  • 3 Tbsp Sugar
  • 2 Tsps Saigon Cinnamon
  • 1/4 Tsp Nutmeg
  • 1 Tsp Lemon Juice
  • 1 Tsp Brewed Coffee

TOPPING

  • 1 Cup Old Fashioned Oats
  • 1/2 Cup All-Purpose Flour
  • 1 Cup Light Brown Sugar, lightly/loosely packed
  • 1 Tbsp Coffee Grounds
  • 1/4 Tsp Sea Salt
  • 10 Tbsp Unsalted Butter, room temperature, cubed

TO SERVE

  • Vanilla Or Coffee Ice Cream
  • Optional – Decorative Coffee Bean Garnish

Directions:

Preheat the oven to 375º and grease a 9-inch baking dish with butter

Drain the peaches and add them into a large bowl, making sure to remove excess liquid to avoid a soggy filling

Add in the sugar, cinnamon, nutmeg, lemon juice, and brewed coffee, and toss until evenly coated

Add the filling to the baking dish, again making sure not to transfer excess liquid, and set aside

In a second large bowl, mix the oats, flour, brown sugar, coffee grounds, and salt together

Mix in the cubed butter until thoroughly mixed and crumbly, then add it on top of the filling

Bake for 43 min – The top will be golden and the fruit will be bubbling along the edges

Serve warm with ice cream on top

Enjoy!

Ingredient recommendations linked!

Interested in more warm weather treats? Try my Lime Cupcakes + Vanilla Lime Frosting!

Coconut Oil Brownies

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DAIRY-FREE + ONLY 7 SIMPLE INGREDIENTS!

Perfectly fudgy and moist in the center balanced with soft and cakey edges, these super thick dairy-free Coconut Oil Brownies are out of this world!  The virgin coconut oil gives the rich chocolatey flavor a nice coconut undertone, and I wouldn’t have it any other way.

The delicate balance of fudginess and cakiness is achieved through the combination of using coconut oil along with a small bit of applesauce.  The oil creates the fudginess while the hint of applesauce adds the slightest amount of fluff without drying them out.

While I love a warm brownie straight out of the oven, these brownies truly reach their peak taste and texture a good 12 hours later.  (Yes, I did sample one the following morning at breakfast and it was a very good decision.)  Straight from the oven they have a cakier consistency, but after fully cooling they settle into decadent fudginess!

They are incredible all on their own, but would also taste fabulous with a scoop of ice cream on top.

They only require 7 ingredients and 1 single bowl for mixing, which keeps both baking and cleanup really quick and easy!

Servings: Approx. 9 Brownies

Ingredients:

  • 2/3 Cup Virgin Coconut Oil, melted
  • 2 Cups Cane Sugar
  • 1/3 Cup Unsweetened Applesauce
  • 1 Cup All-Purpose Flour
  • 1 Cup Unsweetened Dutch-process Cocoa Powder
  • 4 Eggs, room temperature
  • 1 + 1/3 Cup Semisweet Chocolate Chips

INGREDIENT NOTES:

Virgin coconut oil provides a stronger coconut taste which I strongly recommend for this recipe. (Refined coconut oil is more neutral.)

Dutch-process cocoa powder is a must!  It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!

LINKS TO INGREDIENT RECOMMENDATIONS:

Virgin Coconut Oil | Applesauce | All-Purpose Flour | Dutch-process Cocoa Powder

Directions:

Preheat the oven to 350º

Line a 9 x 9 baking pan with parchment paper and set aside

Add the coconut oil to a large microwave-safe bowl  (You can use this trick this speed things up:  How To Measure Cold Coconut Oil)

Microwave the coconut oil until just melted (In my microwave it took about 60 seconds)

Once the oil has cooled slightly, stir in the sugar and applesauce, then the flour, then the cocoa, then the eggs

Stir in the chocolate chips

Pour the batter into your baking pan and bake for 35 minutes

Let cool

Enjoy!

[Leftovers can be stored in an airtight container at room temperature for up to 5 days.]

VIDEO TUTORIAL:

Lime Cupcakes + Vanilla Lime Frosting

Categories Recipes3 Comments on Lime Cupcakes + Vanilla Lime Frosting

The perfect cupcakes for a warm spring day, these Lime Cupcakes with Vanilla Lime Buttercream Frosting are just the right combination of refreshing and decadent!

The cake portion is minimally sweet, letting the indulgent frosting really shine and create the perfect balance. 

You don’t need any expert skills or tools to make these cupcakes.  While using a piping bag for frosting will always look pretty, you can also use the ziplock bag method as I did!  A butter knife works as well.  Use whatever you have available to you!

Main Supplies Needed:

  • A Cupcake / Muffin Pan + Liners
  • A Hand Mixer
  • A Zester Or Cheese Grater
  • Toothpicks
  • A Cooling Rack

(If you don’t anticipate the entire batch being consumed at once, check out the storage recommendations at the bottom of the instructions.)

Servings: 12 Cupcakes

Ingredients:

CUPCAKES

  • 1.5 Cups All-Purpose Flour
  • 1/4 Tsp Baking Soda
  • 1.5 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 3/4 Cup + 1 Tbsp Cane Sugar
  • 2 Tbsp Lime Zest
  • 1/2 Cup Unsalted Butter, cubed, room temperature
  • 2 Eggs, room temperature
  • 1/3 Cup Fresh Lime Juice
  • 1/3 Cup + 1 Tbsp Half and Half, room temperature, or slightly cool is okay!

FROSTING

  • 1 Cup (2 Sticks) Unsalted Butter, room temperature/softened
  • 2 1/2 Cups Powdered Sugar
  • 1 Tbsp Fresh Lime Juice
  • 1 Tbsp + 1 Tsp Lime Zest
  • 1 Tsp Vanilla Extract

TOPPING

Optional: Lime Slice Garnishes To Serve

Directions:

PREP

Line a cupcake/muffin tray with 12 liners

Prepare the lime zest and set aside (including the extra reserved for the frosting)

Preheat the oven to 350º

CUPCAKES

In a medium-sized bowl, add the flour, baking soda, baking powder, and sea salt, and whisk together with a fork

Set the dry ingredients aside

In a large bowl, mix the sugar and lime zest together with a hand mixer

Beat in the cubed butter with a hand mixer, being careful not to overmix (A spoon can be briefly used to ease the mixing, then switch to a low/medium speed until combined and fluffy)

Next, beat in the eggs until just combined (on a low speed)

Mix in approximately half of the lime juice until just combined (on a low speed)

Then, mix in approximately half of the dry ingredients until just combined (on a low speed)

Mix in the other half of the lime juice as well as the half and half until just combined (on a low speed)

Mix in the other half of the dry ingredients until combined (on a low speed)

You can use a spoon to scrape the sides if needed and lightly finish stirring

The batter should now be smooth

Add the batter into the liners

Bake for 18 minutes, or just until a toothpick comes clean

Be careful not to overbake as they will dry out quickly

After 2 minutes, transfer them to a cooling rack to prevent overcooking (I use a pair of forks to lightly grab them out of the hot pan)

While they’re cooling, make the frosting

FROSTING

In a large bowl, beat the butter with a hand mixer until whipped

Loosely stir in the powdered sugar (to avoid mess) then finish combining it with the hand mixer

Mix in the lime juice

Then, mix in the lime zest

Finally, mix in the vanilla

DECORATION

Using your method of choice, frost the cupcakes

Garnish with lime slices before serving if you like

Enjoy!

[If the whole batch is not being consumed at once, the leftover cakes can be stored in an airtight container at room temperature, and the leftover frosting can be stored in an airtight container in the fridge!  The frosting can be brought back up to room temperature before using on the leftovers.  It will return to its original soft texture.]

Ingredient recommendations linked!

Interested in more citrus desserts? Try my Iced Lemon Cake!

Matcha Chocolate Chip Cookie Cake

Categories Recipes2 Comments on Matcha Chocolate Chip Cookie Cake

Heavy on the chocolate with subtle undertones of green tea, this Matcha Chocolate Chip Cookie Cake is guaranteed to become a new favorite! You don’t need to be a fan of drinking straight green tea to enjoy the background matcha flavor.  It provides an understated earthy backdrop to balance out the sweet chocolate.

A little goes a long way with this decadent dessert.  It tastes amazing on its own, but also with some vanilla ice cream on top! (An added bonus: the green color is super festive for holidays such as St. Patrick’s Day or Christmas.)

If you tried my Chocolate Chip Pumpkin Cookie Cake last fall, this cake is definitely in the same family; The dough is only lightly sweet, with the majority of the sweetness coming from the chocolate!

Servings: Approx. 8 Slices

Ingredients:

  • 3/4 Cup Unsalted Butter, softened
  • 3/4 Cup Light Brown Sugar
  • 3 Tbsp Cane Sugar
  • 1 Egg
  • 3 Tsp Vanilla Extract
  • 1 3/4 Cup All–Purpose Flour
  • 2 Tsp Cornstarch
  • 1 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1.5 Tbsp Matcha Powder
  • 1 Cup Semi Sweet Chocolate Chips (plus 1/6 cup extra for sprinkling on top)

Directions:

Preheat the oven to 350º

Grease a 9 inch pie dish with butter, then very lightly dust with a tiny sprinkle of flour, tapping the edges of the dish to evenly distribute

If the butter has not yet been softened to room temperature, warm up the butter in the microwave in a large microwave-safe bowl, until just softened (not melted)

Add the light brown sugar (not too tightly packed) and cane sugar to the bowl

Blend the butter and sugars with a hand mixer on low until evenly combined

Add in the egg and vanilla extract and blend again

In a second medium-sized bowl, add the flour, cornstarch, baking soda, and sea salt, and stir with a spoon until well mixed

Add in the matcha powder and thoroughly stir again

Add the dry ingredients into the wet ingredients, first beating together on low then finishing mixing with a large spoon

Stir in the chocolate chips

Press the cookie batter evenly into the prepared pan, then sprinkle the extra chocolate chips on top

Bake for approximately 28 minutes, or less if you prefer a gooey center.  (Keep an eye on it for your preferred doneness as every oven is different!)

Slices can be served straight up, or with a topping of vanilla ice cream

Leftovers should be stored in an airtight container

Enjoy!

Ingredient recommendations linked!

Chocolate Chip Pumpkin Cookie Cake

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If you were to meld a cookie cake with pumpkin bread, this Chocolate Chip Pumpkin Cookie Cake would be the outcome!  As I’m a chocolate lover coming from a family of chocolate lovers, it’s decadently heavy on the chocolate with a background of autumn flavor and spice.

I’m always on a mission to create a crowd-pleaser, and was absolutely delighted at our Thanksgiving table this year when even those who described themselves as “not dessert people” (and “not pumpkin people”) kept coming back for another piece! 

The ingredients are very simple, and many of them you likely already have in your pantry.  The baking process is also extremely easy.  The instructions contain one unconventional step: To let the partially baked dessert cool before placing it back in the oven.  This was how I achieved the perfect texture balance of soft on the inside while crisp and brown on the outside.

Notes:

-The White Whole Wheat Flour creates the perfect flavor profile for this chocolate-heavy treat!  It adds just the right amount of heartiness and body that keeps it from being overly sugary.

-Be sure to grab a plain pumpkin purée with the pumpkin as the only ingredient!  (I know how common it is to accidentally pick up a canned “pumpkin pie mix” by mistake.)

-Fresh out of the oven, the chocolate will be very melty.  While I love melty chocolate, I highly recommend letting it completely cool before consuming so that it can solidify.  Like many desserts, it reaches its “perfect consistency” by the following day!  It is best baked with a little time buffer before serving.  It’s worth the wait!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A 9 x 13 Baking Dish
  • 1 Medium + 1 Large Bowl

Servings: About 12 – 15

Ingredients:

  • 2 Cups White Whole Wheat Flour
  • 3/4 Teaspoon Ground Saigon Cinnamon
  • 1/8 Teaspoon Allspice
  • 1/8 Teaspoon Ground Cloves
  • 1/8 Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Ground Ginger
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Sea Salt
  • 2 Sticks Unsalted Butter (plus enough extra to grease the pan)
  • 1 Cup Sugar
  • 1 Egg
  • 2 1/8 Teaspoons Vanilla Extract
  • 1 Cup Pumpkin Purée
  • 2 1/4 Cups Semi Sweet Chocolate Chips (plus 1/4 Cup extra for the topping)

Directions:

Preheat the oven to 350°

Grease a 9 x 13 baking dish with butter

In a medium bowl, combine the flour, cinnamon, allspice, cloves, nutmeg, ginger, baking soda, and sea salt with a fork, then set aside

In a second larger microwave-safe bowl, briefly microwave the butter until just soft, then beat in the sugar on a low setting until evenly combined and creamy.  Add in the egg, vanilla extract, and pumpkin purée and blend again

Pour the bowl of the dry ingredients into the bowl of the wet ingredients and beat evenly until combined

Gently stir in the chocolate chips

Add the doughy batter into the prepared baking dish and smooth out the surface

Evenly sprinkle on the topping of extra chocolate chips

Bake on the middle rack of the oven for about 32 minutes, until the outer edges get slightly browned and firm

Remove it from the oven and let it cool down (for approximately 2 hours)

Add the baking dish back into the oven at the same temperature of 350° for an additional 36 minutes, or until the texture of the middle more closely resembles the texture of the edges, yet slightly squishier.  The whole tray should now appear lightly browned

Let it cool completely for the chocolate to solidify

Enjoy!

[Leftovers can be stored directly in the baking dish with an airtight cover such as cling wrap, or in another airtight container of choice.]

Ingredient recommendations linked!

Want more cookie cake? Try my Matcha Chocolate Chip Cookie Cake!