Pumpkin-Chocolate Chip Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup pumpkin puree canned
• 1 cup chocolate chips miniature
• 3 large eggs 
• 1.8 cups flour all-purpose
• 0.3 cup milk 
• 1 teaspoon pumpkin pie spice 
• 0.5 teaspoon salt 
• 1.3 cups sugar 
• 8 tablespoons butter unsalted cooled melted (1 stick)
• 1 teaspoon vanilla extract 
• 1 cup walnuts chopped

Equipment

• frying pan
• oven
• whisk
• mixing bowl
• wire rack
• baking pan
• toothpicks
• spatula

Directions

1. Preheat oven to 350F. Mist an 8-inch square baking pan with cooking spray; line with parchment.
2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.
3. Scrape batter into pan and smooth top with a rubber spatula.
4. Bake until firm to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes.
5. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely.
6. Cut into 9 squares and serve.