Pumpkin Chocolate Chip Cake

Hi Everyone!

We have been very busy baking and baking this holiday season. First Halloween, then Thanksgiving and now Christmas is fast on the way! This Fall we tried some new recipes and also some of the old recipes from Grandma too.

This particular cake is an old fashioned cake recipe from Grandma that we enjoyed so much when the pumpkins were ready for picking! We adapted the recipe since many of us now don’t use fresh pumpkin as much and prefer to buy it already made for baking.

You can also alternate the glaze that you put on the top too for extra scrumptiousness!

Here is the recipe and we hope you enjoy it! Luv Buttons, hee hee!


1/2 cup salted butter at room temperature
1 cup white granulated sugar
2 eggs room temperature
1 1/4 cups canned pumpkin puree
2 cups all purpose white flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup of chocolate chips
1/4 cup of nuts – we used walnuts, but you can use pecans or almonds whatever you have

1 tablespoon heavy cream
1/2 cup confectionery sugar or less depending on your taste

you can also add flavoring to the glaze – orange, chocolate, vanilla


Cream together the butter and sugar which you add gradually. Next add your 2 eggs and pumpkin puree. Sift together your dry ingredients into a large bowl separate from you wet ingredients and then blend the dry ingredients together ( the sifting should take care of that blending)

Add the dry ingredients to the wet ingredients mixing together but don’t over mix! Then fold in your chocolate chips and nuts.

Pour the batter into a greased and floured 9-in X 5-in loaf pan. Bake at 350 degrees until done which is usually 40 – 45 minutes.

Make the glaze by mixing the glaze ingredients together and then drizzle the glaze over top of the cooled cake.

In our pictures we did not use glaze as we just ate it right out of the oven warm. It was delicious!!