1 cup whole wheat flour (spooned and leveled)
1 cup all purpose flour (spooned and leveled)
1 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 cup butter (2 sticks), room temperature
1 1/4 cups sugar
1 large egg
2 tsp vanilla
1 15 oz can of pumpkin puree
1 cup dark chocolate chips
1/2 cup vanilla chips
Preheat oven to 350 degrees. Line bottom and sides of a 9x13 baking pan with foil, leaving an overhang on all sides. Spray lightly with cooking oil.
Combine dry ingredients and set aside.
Cream the butter and sugar together with an electric mixer until smooth, add egg and vanilla until combined. Beat in the pumpkin puree (mixture may look curdled but it's fine). Turn mixer to low speed and add the dry ingredients just until combined. Fold in chips.
Spread batter evenly in prepared baking dish. Bake for 35-40 minutes until edges begin to pull away from sides of pan and toothpick inserted into center comes out with just a few moist crumbs. Cool completely in pan.
Lift cake from pan. Peel off foil and cut into squares using a serrated knife.
