Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan or line it with parchment paper, leaving a little overhang for easy lifting.
- Add the cake mix, pumpkin purée, eggs, vegetable oil, water, and pumpkin pie spice to a large mixing bowl. Whisk just until the batter is smooth and combined; avoid prolonged mixing.
- Fold in the semisweet chocolate chips if using them. Use a spatula and make only a few gentle turns so the chips remain evenly distributed.
- Spread the batter evenly in the prepared pan. Smooth the surface with a spatula so the cake bakes to an even thickness.
- Bake for 30 to 35 minutes, checking near the end of the baking time. The center should spring back lightly, and a toothpick inserted near the center should come out with a few moist crumbs.
- Place the pan on a cooling rack and let the cake cool completely for at least 30 minutes before glazing or slicing. The pumpkin keeps the crumb moist, so cutting too soon can make the texture seem gummy.
- For the glaze, whisk the powdered sugar, milk or cream, and vanilla extract together until smooth. Drizzle it over the cooled cake, let it set briefly, and cut into 12 to 16 servings.
Notes
Use plain pumpkin purée, not pumpkin pie filling. Drain the purée only if it appears unusually watery. Store the cooled, glazed cake covered at room temperature for a short period or refrigerate it for longer storage.