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Ingredients

3 cups all-purpose flour ⅓ cup candied ginger 2 ½ teaspoons apple pie spice 2 teaspoons baking soda ½ teaspoon salt 2 ¼ cups light brown sugar ⅔ cup vegetable oil 1 (15 ounce) can pumpkin puree ⅓ cup applesauce 3 eggs ½ (12 ounce) package miniature semisweet chocolate chips 1 ½ cups confectioners' sugar ¼ cup maple syrup 1 ½ teaspoons apple pie spice ¼ cup water, or as needed

Nutrition Info

484 calories carbohydrate: 85.5 g cholesterol: 35.1 mg fat: 15.3 g fiber: 2.7 g protein: 4.9 g saturatedFat: 4.2 g servingSize: - sodium: 363.4 mg sugar: 60.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Combine flour, ginger, apple pie spice, baking soda, and salt in a food processor. Pulse until finely ground and set aside.
Beat brown sugar and oil together in a mixing bowl using an electric mixer until creamy. Add pumpkin, applesauce, and eggs, one at a time, mixing well after each addition until well combined. Mix in flour mixture, followed by chocolate chips. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes.
Remove from the oven and let cool for about 10 minutes before inverting onto a wire rack to cool completely, about 90 minutes.
Combine confectioners' sugar, maple syrup, and apple pie spice in a bowl for glaze. Whisk until smooth, adding water 1 teaspoon at a time until desired consistency is reached. Drizzle glaze over cooled cake.

1 cake

This tender, moist, and gently spicy pumpkin Bundt® cake is a hit as a dessert or for brunch.