Pumpkin Chocolate Chip Cake

Sometimes my 3-year-old calls me Mom but most of the time I’m Mama to her.

However, lately, she’s been using an entirely new name for me.


3-year-old: Can I watch cartoons?

Me: No, you’ve watched enough cartoons today.

3-year-old: Butmom…

3-year-old: Can I have candy?

Me: No, you’ve already had dessert.

3-year-old: Butmom…

3-year-old: I don’t want to brush my teeth.

Me: Well, too bad. You have to brush them anyway.

3-year-old: Butmom…

No, my name is not butmom, thankyouverymuch.

Pumpkin Chocolate Chip Cake


  • 1 (29 oz.) can pumpkin puree (not pumpkin pie filling)
  • ¼ cup cocoa powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 3 eggs
  • 1 (12 oz.) can evaporated milk
  • 1 box butter or yellow cake mix
  • ¾ cup semi-sweet chocolate chips
  • 1 cup (2 sticks) unsalted butter, melted


  1. Preheat oven to 350?F.
  2. In a large mixing bowl, add pumpkin, cocoa powder, cinnamon, salt, cloves, nutmeg, brown sugar, granulated sugar, eggs, and evaporated milk. Whisk to combine.
  3. Pour mixture into a greased 9x13 inch baking pan. Sprinkle cake mix and chocolate chips over the pumpkin mixture. Drizzle butter over the cake and chocolate chips.
  4. Bake for 60 minutes. Let cool on a wire rack for 30 minutes to an hour. Refrigerate for 1-2 hours, or until pumpkin has solidified, before serving.

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