Pumpkin Chocolate Chip Cake

I'm not sure why pumpkin seems to be most popular during fall when you can buy canned pumpkin year-round, but I'll admit in the last couple of months I've gone through quite a few cans and I'm still not sick of pumpkin. This is one recipe you'll definitely want to try!

Pumpkin Chocolate Chip Cake with a Cinnamon Cream Cheese Drizzle

(recipe from Stephanie's Kitchen)

For the cake:
1 cup whole wheat flour
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
dash nutmeg
1 cup butter, softened
1 cup granulated sugar
1 15 ounce can pureed pumpkin
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips

For the Drizzle:
2 ounces fat free cream cheese, softened
1 cup confectioners’ sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

1. In a medium bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
2. Using a mixer, beat the butter and the sugar until fluffy. Add the pumpkin and mix until well incorporated. Add eggs one at a time. Mix in vanilla. Slowly add the dry ingredients until well incorporated. Add chocolate chips.
3. Pour batter into a greased 9X13 baking pan. Bake at 375 degrees for about 35-40 minutes or until set. Set aside to cool completely.
4. Mix all ingredients for the drizzle until smooth and creamy. Drizzle over cooled cake.