It’s easy. It feeds an army. Freezes well for week-long snacking. And you can mix up the directions and it still works. Thanks to the forgiving quality of pumpkin. Seriously, has anyone ever screwed up a pumpkin dessert? Well, there was that one time I completely left out the sugar … but other than that, you can half or double the pumpkin or spices, add or subtract an egg or half a cup of flour … and it comes out exactly the same. Pumpkin: maybe the ultimate team player.
Chocolate Chip Pumpkin Bundt Cake
3 cups all-purpose flour
2 1/4 cups granulated sugar
3/4 cup packed brown sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 ounces bittersweet or semisweet
1 15-ounce can pumpkin
3/4 cup butter (melted)
6 eggs, slightly beaten
1/4 cup butter
1∕3 cup packed brown sugar
1/4 cup maple syrup or dark-color
2 tablespoons molasses
Heat oven to 350° F. With nonstick spray, generously coat a 10-inch Bundt pan and set aside.
Measure 1/2 cup of the flour into a small bowl, and add the chocolate chips. Toss to coat.
In a large bowl, combine the remaining flour, granulated sugar, brown sugar, spices (cinnamon, ginger, cloves), baking powder, baking soda, and salt.
In a medium bowl combine the pumpkin, melted butter, and eggs. Add the pumpkin mixture to the flour mixture, and stir until combined. Then add the chocolate / flour mixture and stir until combined. Pour the batter into the Bundt pan.
Bake for 60–70 minutes. It is ready when a wooden toothpick inserted near the center comes out clean, but you already knew that, didn’t you? Cool in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool for 30 minutes.
Prepare the molasses glaze by melting, in a small saucepan, the butter, brown sugar, maple syrup, and molasses. Bring to a simmer, then cook uncovered for three minutes or until slightly thickened. Cool for five minutes, then spoon over the cooled cake.