Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (1g) ground nutmeg
  • 1 cup (220g) vegetable oil
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs
  • 1 cup (245g) pumpkin purée
  • 2 tsp (10ml) vanilla extract
  • 1 1/2 cups (255g) semi-sweet mini chocolate chips
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg.
  3. In a separate bowl, beat the vegetable oil and granulated sugar until combined.
  4. Add eggs one at a time, then stir in the pumpkin purée and vanilla extract until the batter is smooth.
  5. Gently fold in the dry ingredients until just combined, taking care not to overmix.
  6. Fold in the semi-sweet mini chocolate chips.
  7. Divide the batter evenly between the two prepared cake pans.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached and the edges have slightly pulled away from the sides.
  9. Prepare frosting by beating softened cream cheese and unsalted butter together, then adding powdered sugar, vanilla extract, and heavy cream until smooth.