Description
This Brown Butter Chocolate Chip Pumpkin Cake combines the rich, nutty flavor of browned butter with the warm spices of pumpkin and the sweet bursts of mini chocolate chips. Perfectly moist and tender, this cake is an ideal dessert for fall gatherings or cozy nights in, delivering a delightful balance of buttery, spicy, and chocolatey flavors.
Ingredients
Wet Ingredients
- 9 tablespoons unsalted butter
- 1/2 cup canola or vegetable oil
- 1 cup dark brown sugar (or light brown sugar)
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs (room temperature)
- 15 ounces Libby’s Pumpkin Puree (room temperature)
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Add-ins
- 1 cup mini chocolate chips
- 1/4 cup mini chocolate chips (for topping)
Instructions
- Prepare the pan and preheat oven: Line a metal 9×13 baking pan with parchment paper or grease it by buttering the bottom and sides, then set it aside. Preheat your oven to 350°F (180°C).
- Bake the brown butter: In a stainless steel pan over medium heat, cook the butter for 10-12 minutes until it turns brown and develops a nutty aroma. You’ll see foam on top and brown solids at the bottom. Immediately pour the browned butter into a mixing bowl and allow it to cool to room temperature.
- Combine sugars and fats: Whisk the oil, dark brown sugar, and granulated sugar into the cooled brown butter until the mixture is smooth and well combined.
- Add vanilla, eggs, and pumpkin: Whisk in the vanilla extract, followed by the eggs one at a time, then add the pumpkin puree, mixing until smooth.
- Mix dry ingredients and chocolate chips: Add the all-purpose flour, pumpkin spice, sea salt, baking powder, baking soda, and 1 cup of mini chocolate chips to the wet ingredients. Whisk gently until just combined to avoid overmixing.
- Transfer batter to pan and top: Pour the batter evenly into the prepared baking pan. Sprinkle the remaining 1/4 cup mini chocolate chips evenly over the top of the batter.
- Bake and cool: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Remove from the oven and let cool completely on a wire rack before slicing and serving.
- Storage: Store leftovers in an airtight container or wrapped tightly in plastic wrap at room temperature for 4-5 days, or refrigerate to extend freshness. For longer storage, wrap tightly and freeze in an airtight container or freezer bag for up to 1 month.
Notes
- Measure flour correctly by spooning it into the measuring cup and leveling it off with a knife without packing.
- Using room temperature eggs and pumpkin puree helps the batter mix evenly.
- Brown butter adds a deep, nutty flavor that significantly enhances the cake.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Mini chocolate chips melt less during baking, providing pleasant chocolate bursts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
