Pumpkin Spice Cake

Every year during pumpkin season I always ask myself why I only make pumpkin recipes in the Fall. Pumpkin is so versatile, it can be used in savory or sweet recipes.

This cake is actually the first recipe I baked in our new house. When I saw this recipe over at One Crazy Cookie, two things caught my eye......the chocolate chips and the fact that one of the little boys at Tiffanee's preschool thought these were FANTASTIC! Besides the delicious pumpkin and spice flavors, this cake has a cream cheese icing! If you're looking for a deliciously moist pumpkin cake for the holidays, give this one a try!!!



Pumpkin Spice Cake
Recipe courtesy of One Crazy Cookie

1 16 oz. can pumpkin
4 eggs
3/4 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups flour
1 Tablespoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
3/4 cup chocolate chips

Preheat oven to 350 degrees.
Beat together pumpkin, eggs, oil and vanilla until smooth. Add the rest of the ingredients and beat again. Stir in chocolate chips. Pour into a greased 9 x 13 pan. Bake 30-35 minutes. Frost when still slightly warm.

Frosting:
8 oz. cream cheese
2 teaspoons vanilla
1/2 cup butter, softened
4 cups powdered sugar
pinch of salt
Beat cream cheese. butter, vanilla and salt together. Slowly add powdered sugar slowly until fluffy and frosting consistency. Spread over warm cake.

Store covered in the refrigerator.

I am linking this to Tasty Tuesday!!