Pumpkin Orange Chocolate Chip Cake

Moist, fragrant, and irresistibly decadent, this Pumpkin Orange Chocolate Chip Cake brings together the cozy warmth of pumpkin spice with a bright citrus twist. Made with real pumpkin purée, Redstone Orange Olive Oil, and a blend of dark brown and granulated sugars, every bite is tender, aromatic, and full of fall flavor. Mini chocolate chips melt into the batter for a touch of sweetness that perfectly complements the zesty orange notes—creating a dessert that’s as comforting as it is unforgettable.

Ingredients:

• 2 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp pumpkin pie spice
• 1 tsp salt
• 3 large eggs
• 1 15 oz can pumpkin puree
• 3/4 cup Redstone Orange Olive Oil
• 1 tsp vanilla extract
• 1 cup mini chocolate chips

Instructions:

1. Spray 9 x 13 inch baking pan with nonstick cooking spray.  Preheat oven to 350 F.
2. In a large bowl, combine flour, sugar, brown sugar, baking powder, baking soda, pumpkin spice, and salt.  Mix until combined.
3. Beat in the eggs, pumpkin, olive oil, and vanilla extract on medium speed until combined.
4. Stir in chocolate chips.
5. Transfer the batter to the baking pan.
6. Bake until the tester inserted in the center comes out clean 35 - 40 minutes.
7. Cool at least 45 minutes. Store leftovers, covered, in fridge.