This chocolate chip pumpkin sheet cake is the perfect recipe for parties, potlucks, and get togethers over the holidays! Not only does it taste amazing, but it feeds a crowd and looks pretty too. The cake is super moist and the cream cheese frosting sets it over the top! Be sure to use the mini chocolate chips, they stay well distributed in the cake and give you a little chocolate in every bite. I made this for my Dad as a thank you for helping me out and he didn’t want to share it with anybody. :) Who can blame him, this stuff is so dang good!
Ingredients
- 15 oz. can pumpkin
- 2 c. sugar
- 1/2 c. vegetable oil
- 1/2 c. sour cream
- 4 eggs, beaten
- 2 c. flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- mini chocolate chips
- 1/4 c. butter, softened
- 8 oz. package of cream cheese, softened
- 1 tsp. vanilla
- 2 c. powdered sugar
Wet Ingredients:
Dry Ingredients:
Other Ingredients:
For the Cream Cheese Frosting:
Instructions
- Preheat oven to 350 degrees. Beat together the wet ingredients in a large bowl and stir together the dry ingredients in a medium size bowl. Add the dry mix to the wet mix and thoroughly mix together. Stir in chocolate chips.
- Spray a cookie sheet, the kind with sides, with cooking spray. Pour the batter in and bake for 25 to 30 min, or until a toothpick comes out clean.
- Beat together the cream cheese frosting ingredients. Pour the frosting into a large plastic bag and cut a small hole in the corner. When the cake is completely cooled, decorate it with the cream cheese frosting. (You can see how I decorated it in the picture below)
- Keep cake refrigerated.
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