Whole Grain Pumpkin Chocolate Chip Snack Cake

For 9 Servings, Whole Grain Pumpkin Chocolate Chip Snack Cake keeps the list centered on canned pumpkin puree, granulated sugar and light brown sugar. Set aside about 50 minutes.

• Yield 9 Servings
• Ready in 50 minutes
• Prep 20 minutes
• Cook 30 minutes

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1 1/4 cups whole wheat flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon allspice or cloves
• 1/2 cup miniature chocolate chips

Instructions

1. Preheat the oven to 350 degrees. Lightly grease an 8X8- or 9X9-inch square baking pan (I prefer metal; if using glass, decrease oven temperature to 325 degrees).
2. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, applesauce and eggs until well combined.
3. Add the flour, cinnamon, baking powder, ginger, nutmeg, baking soda, salt, allspice (or cloves), and chocolate chips. Stir until no dry streaks remain (don't overmix or the cake may be tough and dry instead of soft and moist).
4. Spread the batter evenly in the prepared pan. Bake for 25-30 minutes (40-45 minutes for a glass pan) until a toothpick inserted in the center comes out clean and the top of the batter springs back lightly to the touch.
5. Let the cake cool before cutting into squares.

Cool the pan before you lift the squares.