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A close-up shot of a fork slicing into a thick, tender piece of the wholesome eggless pumpkin chocolate chip snack cake made with a twist of quick oats.

Healthy Eggless Pumpkin Chocolate Chip Snack Cake (8x8 Pan)

Savor Your Bite
A moist, warmly spiced, and incredibly easy single-layer fall cake made completely without eggs. Packed with pure pumpkin and dark chocolate chips, it’s a quick 10-minute prep treat!
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Seasonal
Servings 9 slices
Calories 317 kcal

Ingredients
  

Wet Ingredients

  • 1 cup Pure pumpkin puree 100% pure pumpkin, not pie filling
  • ½ cup Coconut sugar
  • 3 tbsp Unsalted butter melted
  • 3 tbsp Avocado oil
  • 3 tbsp Milk
  • 1 tsp Pure vanilla extract

Dry Ingredients

  • 1 cup All-purpose flour
  • ⅓ cup Quick oats
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • ½ tsp Ground ginger
  • ¼ tsp Fine salt

Topping

  • ⅓ cup Dark chocolate chips plus 2 extra tablespoons for sprinkling on top

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch square nonstick baking pan or line it with parchment paper.
  • In a large mixing bowl, vigorously whisk together the pumpkin puree, melted butter, avocado oil, milk, pure vanilla extract, and coconut sugar until the mixture is completely smooth and the sugar begins to dissolve.
  • Add the all-purpose flour, quick oats, baking soda, ground cinnamon, ground ginger, and salt directly into the same bowl. Stir with a sturdy spoon just until a smooth, thick cake batter forms, making sure not to overmix.
  • Gently fold the ⅓ cup of dark chocolate chips straight into the pumpkin batter until they are evenly distributed.
  • Scrape the batter into the prepared square pan, using a spatula to smooth the top completely flat. Evenly sprinkle the remaining 2 tablespoons of dark chocolate chips across the surface.
  • Bake at 350°F (175°C) for 28 to 32 minutes. A toothpick inserted into the very center should come out clean with no wet batter attached, ensuring the cake is well-done throughout.
  • Remove the pan from the oven and let it cool completely on a wire rack before slicing into squares.

Notes

  • Storage: Store leftover snack cake squares in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
  • Oil Substitutes: If you do not have avocado oil, you can substitute grapeseed oil or canola oil at a 1:1 ratio.
 
Keyword 8x8 pan cake, easy eggless baking, eggless pumpkin cake, healthy fall dessert, pumpkin chocolate chip cake, pumpkin snack cake