Pumpkin Chocolate Chip Cake

About this time of year, when I stroll into the grocery store for whatever it is—without fail–in the bakery section, or at the checkout stand and sometimes even on display right as I walk in the store will be the most lovely, the most Halloweenish, the most tasty looking Pumpkin Chocolate Chip Cookies ever created. I believe it’s fair to say that I almost always resist the impulse to stack the silly things in my cart and grin my way home. Almost…always.

At any rate–this is a fabulous substitute for all the cookies I’ve bravely walked away from–but even better because it’s a cake instead, so way quicker to make and just as scrumptious to eat. You’ll love it to itty, bitty, bits. Seriously.

Make it…I dare you.

Pumpkin  Chocolate Chip Cake

Ingredients:

3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (15 ounces) solid-pack pumpkin
1 cup (6 ounces) semisweet chocolate chips

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips.
Spoon batter into a well-greased 10-in. fluted tube pan,
Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan. Dust with powdered sugar or top with whipped cream.

Eat it–the heck–up.