As soon as September ends and we enter October with cooler, crisper weather and we find falling leaves on our front porch, our family begins to expect certain seasonal treats. The autumn season is the beginning of flavorful baking and dessert traditions. If those treats don’t start showing up, questions start to arise. ‘Tis the season for all our favorites!
Absolute favorites include apple pie and pumpkin chocolate chip cookies. My husband is a huge fan of these. If he had things his way, we would eat those two desserts every day from late summer to early spring. He’d be thrilled if I put myself on repeat and made dozens of pumpkin chocolate chip cookies every week. I wish I were joking! The man is obsessed.
I, however, like variety and I like to mix things up. In an attempt at something different but also trying to make a dessert my family would enjoy, a pumpkin flavor cake was born. Chocolate chip treats are always a hit, and when you add in pumpkin and spices, this will instantly become another fall favorite! I call this a cake, because it is fluffy and moist, yet still dense. The pumpkin contributes to a wonderful texture and the autumn flavor is spot on. Enjoy!
Pumpkin Chocolate Chip Cake
1 cup Butter, softened
1 can Pumpkin
1/2 cup Honey
1 cup Coconut Sugar
4 Extra Large Eggs, at room temperature (if using small or med sized eggs, increase to 5)
2 teaspoons Pure Vanilla Extract
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Sea Salt
1 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice
2 3/4 cups Spelt Flour
1 bag of Sugar Free Chocolate Chips or 1 1/2 cups chopped Sugar Free Chocolate
Pre-heat the oven to 350 degrees.
Cream together the butter, pumpkin, honey and coconut sugar in a large mixing bowl or an electric mixer fitted with a paddle attachment. Add the eggs and vanilla and mix to combine. Add all other ingredients and combine well. Pour batter evenly into a greased 9 by 13 baking dish. Cover the edges and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes before serving.