Pumpkin chocolate chip cake is a wonderfully easy fall dessert. This recipe is dairy free and egg free.
If you use a gluten free flour blend, reduce the amount of pumpkin by 2 Tablespoons.
You can make this cake one day ahead of time.
Store leftovers in the refrigerator.
Leftovers could also be frozen - just wrap individual pieces in waxed paper and store in a freezer bag.