Description
A rich and velvety dessert that combines chocolate and pumpkin for an indulgent treat, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour (or gluten-free blend)
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar (or coconut sugar)
- 1/2 cup brown sugar
- 3 large eggs (or chia/flax eggs for vegan option)
- 1/2 cup unsalted butter (or coconut oil)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (or almond extract)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, combine the pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla. Whisk until smooth.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Garnish with powdered sugar and whipped cream. Consider adding chocolate ganache or vanilla ice cream for serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg