Pumpkin Chocolate Chip Cake With A Cinnamon Cream Cheese Drizzle

We have had exactly 3 days of Fall here in Utah.  We are now expecting snow this weekend.  So sad… I love Fall and it comes and goes so quickly here it is a little depressing.  But to make up for the cold, I love to make Fall inspired sweets.  One of which is this delicious pumpkin cake. Make sure you serve this with a cold glass of milk, because it is rich, but oh so good! I’ll be back next week with some more Fall inspired dishes that are sure to make your mouth water. Cross your fingers for me that I’ll get my camera back soon!!!!   

Pumpkin Chocolate Chip Cake with a Cinnamon Cream Cheese Drizzle

recipe by Stephanie

For the cake:
1 cup whole wheat flour
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
dash nutmeg
1 cup butter, softened
1 cup granulated sugar
1 15 ounce can pureed pumpkin
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips

For the Drizzle:
2 ounces fat free cream cheese, softened
1 cup confectioners’ sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1. In a medium bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
2. Using a mixer, beat the butter and the sugar until fluffy.  Add the pumpkin and mix until well incorporated.  Add eggs one at a time.  Mix in vanilla.  Slowly add the dry ingredients until well incorporated.  Add chocolate chips.
3. Pour batter into a greased 9X13 baking pan. Bake at 375 degrees for about 35-40 minutes or until set.  Set aside to cool completely.
4. Mix all ingredients for the drizzle until smooth and creamy.  Drizzle over cooled cake.