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Pumpkin Chocolate Chunk Cake in pie dish

Pumpkin Chocolate Chunk Cake

This Pumpkin Chocolate Chunk Cake is a moist, one-bowl treat made with oat and almond flour, pumpkin puree, warm spices, and rich chunks of dark chocolate. Perfect for fall baking!
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree moist base & fall flavor
  • 2 eggs adds structure & protein
  • 0.25 cup olive oil (or melted butter) keeps cake moist
  • 0.5 cup maple syrup (or honey) natural sweetener
  • 1 tsp vanilla extract enhances flavor
  • 1.75 cups oat flour adds fiber & whole grains
  • 1 cup almond flour protein & nutty texture
  • 0.5 tsp pumpkin pie spice seasonal warmth
  • 0.5 tsp cinnamon cozy spice
  • 1.5 tsp baking powder helps cake rise
  • 0.5 tsp baking soda light texture
  • 0.25 tsp salt balances flavor
  • 4 oz dark chocolate bar, chopped rich chunks of indulgence

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • 9-inch Pie Dish
  • Wire Rack

Method
 

  1. Preheat oven to 350℉ (175℃). Line a 9-inch pie dish with parchment paper.
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, oil, maple syrup, and vanilla until smooth.
  3. Add oat flour, almond flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir gently until just combined.
  4. Fold in two-thirds of the chopped chocolate.
  5. Transfer batter to prepared dish, spread evenly, and sprinkle remaining chocolate on top.
  6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean (no wet batter).
  7. Cool in dish for 10 minutes, then transfer to a wire rack for at least 20 minutes before slicing.

Notes

For extra indulgence, serve warm with a drizzle of almond butter or a scoop of vanilla ice cream.