It all started with a can of pumpkin.

Isn’t that how most things start these days? Can’t you find canned pumpkin year round? I guess I’ve never checked, but I’m pretty sure it isn’t like the infamous and disgusting Starbucks Pumpkin Latte that only comes around once a year. Yet we only really feel compelled to use it during the fall/winter months. I’m totally okay with that, though. I love the warm-fuzzy feelings that come from hitting that point where you know it’s okay to eat it again. It keeps it special.

So why wouldn’t I want to turn a chocolate chip cake into a pumpkin chocolate chip cake? Clearly it’s going to make it better. This was definitely the densest cake I’ve ever made. It was definitely brownie-like in texture with only the faintest hint of pumpkin. As if the chocolate chips weren’t enough, I definitely melted some with some coconut oil and drizzled it on top. Feel free to laugh hysterically as I poured chocolate all over my counter. A smart person would have put the cake on a plate first. I, however, prefer to lick it off the counter. I’m sure I’m not the only one.

I really do have a tendency not to think things through all the way and make silly awesome mistakes like that. Those are stories that could go on for days.

Ingredients

1 1/2 cups all-purpose flour

1/2 cup whole wheat pastry flour

1/4 cup coconut oil

1/4 cup pumpkin puree

2/3 cup almond milk [or milk of choice, keep more around to get your consistency][

1 1/2 cup NuNaturals MoreFiber Stevia Baking Blend [or sugar]

1 pinch of salt

1/2 teaspoon vanilla extract

2 tablespoons espresso powder

1/3 cup dark chocolate chips

Preparation

Preheat oven to 375°. Prepare a 9″ cake pan [I used a springform]. In the bowl of a mixer, mix together the oil, pumpkin, vanilla, salt, and sugar until smooth. Add in the remaining ingredients, starting with 2/3 cup of milk. Mix until smooth. You want a thick, creamy batter–a little more runny than brownie batter. Add more milk if necessary. Mix in chocolate chips. Pour into your prepared pan and smooth with your finger a spatula. Bake for 35-40 minutes until the top is set and a toothpick comes out clean. Cool the cake completely before topping and/or eating.