Pumpkin-Chocolate Chip Cake

All You December 2011 Magazine. Haven't tried it yet, but needed the coupon on the back of the recipe

• Ready In: 1 hr 15 mins
• Yields: 9 squares

Ingredients

• 8  tablespoons unsalted butter, melted and cooled
• 1 1⁄4 cups sugar
• 3  large eggs
• 1  cup canned pumpkin puree
• 1  teaspoon vanilla extract
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  teaspoon pumpkin pie spice
• 1⁄2 teaspoon salt
• 1 3⁄4 cups all-purpose flour
• 1⁄3 cup milk
• 1  cup  miniature chocolate chip
• 1  cup walnuts, chopped

Directions

1. Preheat oven to 350 degrees. Mist a 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 in 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. Bake until firm to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rach for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely, Cut into 9 squares and serve.