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Low Fat Pumpkin Cake

Chocolate chips are the secret ingredient.

Quick Facts

Prep Time: 15 minutes
Bake Time: 29 to 34 minutes
Serving Size: 1/16th
Yield: 16 servings


  • 1-2/3 cups flour
  • 1/4 cup nonfat dry milk
  • 1 teaspoon Argo® Baking Powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2/3 cup sugar
  • 1 egg
  • 1/4 cup Karo® Dark Corn Syrup
  • 1/4 cup orange juice
  • 2-1/2 tablespoons Mazola® Corn Oil
  • 1 cup canned pumpkin
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons semi-sweet chocolate chips


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  1. Preheat oven to 350°F.
  2. Combine flour, dry milk, baking powder, baking soda, salt and pumpkin pie spice in a large bowl. Whisk sugar, egg, corn syrup, orange juice, oil, pumpkin and vanilla in a medium bowl. Gradually stir into flour mixture until smooth.
  3. Pour batter into a greased 9-inch square pan. Top with chocolate chips.
  4. Bake 29 to 34 minutes or until toothpick inserted in center comes out clean.
  5. LOW FAT PUMPKIN RAISIN CAKE VARIATION: Stir 1/2 cup raisins into batter at the end of step 2. Omit chocolate chips. Bake as directed.