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Moist Pumpkin Chocolate Chip Snack Cake Easy Recipe with Cream Cheese Swirl

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A moist and flavorful pumpkin snack cake with melty chocolate chips and a luscious cream cheese swirl, perfect for fall snacking and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • ¾ cup (130g) semi-sweet chocolate chips
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your baking pan with butter or nonstick spray and lightly dust with flour.
  2. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, beat the granulated sugar, brown sugar, and eggs until pale and slightly fluffy, about 2-3 minutes. Add the pumpkin puree, oil, and vanilla extract, mixing just until combined.
  4. Gradually add the flour mixture to the pumpkin batter, folding gently with a spatula or wooden spoon. Stop as soon as no more streaks of flour remain.
  5. Reserve about ¼ cup (30g) of chocolate chips to sprinkle on top later. Gently fold the rest into the batter.
  6. In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract with an electric mixer until smooth and creamy, about 2 minutes.
  7. Pour half of the pumpkin batter into the prepared pan and smooth evenly. Dollop half of the cream cheese mixture over the batter in spoonfuls. Add the remaining pumpkin batter on top, then finish with the rest of the cream cheese mixture. Using a butter knife or skewer, gently swirl the cream cheese through the batter to create a marbled effect.
  8. Sprinkle reserved chocolate chips evenly over the top.
  9. Bake the cake for 40-45 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no wet batter.
  10. Cool in the pan for at least 20 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Use room temperature eggs and cream cheese for smooth blending. Sift flour and spices to avoid lumps. Fold ingredients gently to keep cake moist. Chill cream cheese mixture slightly before swirling for a more distinct pattern. Check baking powder freshness to avoid dense cake. Avoid overbaking to keep cake moist.

Nutrition

Keywords: pumpkin snack cake, pumpkin chocolate chip cake, cream cheese swirl cake, fall dessert, easy pumpkin recipe, moist pumpkin cake, chocolate chip snack cake

Find it online: https://twinkletaste.com/moist-pumpkin-chocolate-chip-snack-cake-easy-recipe-with-cream-cheese-swirl/