Moist pumpkin cake dotted with chocolate chips and finished with a chocolate ganache drizzle — this pumpkin chocolate chip cake is a fall favorite. You’ll love the tender crumb, subtle chocolate, and how easily it comes together.
Pumpkin recipes often bring to mind pumpkin pie or pumpkin bread, but pumpkin and chocolate are a wonderful pairing you should try. This pumpkin chocolate chip cake has a soft, moist texture and warm spices that complement the chocolate chips. It’s not overly sweet, yet full of flavor. Frosting isn’t necessary, but a simple chocolate ganache drizzle makes it extra special.
The Perfect Pumpkin Chocolate Chip Cake Recipe
This cake is adapted from a favorite pumpkin bundt cake, and remains moist and tender thanks to oil, eggs and pumpkin puree. You won’t taste the oil — the pumpkin and spices provide the character. The texture is soft and dense without the heaviness of a pound cake.
The recipe uses one 15-ounce can of pure pumpkin (pumpkin puree). I don’t recommend homemade pumpkin puree here because it’s time-consuming and moisture levels vary, which can change the cake’s texture and baking time.
Important: Use pure pumpkin puree, not canned pumpkin pie filling.
Browning sugar, vanilla and warm spices create the classic pumpkin-spice profile. Because chocolate chips and ganache are added, the spices are kept moderate so the chocolate can shine alongside the pumpkin.
Pan Sizes & Variations
This recipe is shown baked in a 12-cup bundt pan. When using a bundt pan, be sure to grease and flour it well (or use pan release) and get into all the grooves, even if the pan claims to be nonstick. Pan release can be purchased or made at home (recipe notes include a simple method).
You can also bake this cake in a 9×13-inch pan with higher sides: grease and flour the pan and bake at 350°F for about 35–40 minutes, until a toothpick inserted into the center comes out clean.
If you’d like pumpkin chocolate chip cupcakes instead, use a recipe designed for cupcakes so they rise properly.
The bundt cake looks lovely with a chocolate ganache drizzle, but it’s just as delicious plain. For a sweeter finish, frost with chocolate buttercream or cream cheese frosting.
Tender, moist, and studded with chocolate chips in every bite — this pumpkin chocolate chip cake is a welcome addition to your fall baking rotation.
Pumpkin Chocolate Chip Cake
Equipment
- 12-cup bundt pan (or 9×13-inch pan)
Ingredients
Pumpkin Chocolate Chip Cake
- 2 1/2 cups all-purpose flour, measured carefully
- 2 teaspoons cinnamon*
- 1/4 teaspoon ground ginger*
- 1/8 teaspoon ground nutmeg*
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup vegetable oil (canola works too)
- 1 cup white sugar
- 3/4 cup brown sugar (light or dark)
- 3 large eggs
- 2 teaspoons vanilla extract
- one 15 oz can pure pumpkin (pumpkin puree)
- 1 1/2 cups chocolate chips (semi-sweet or dark; mini or regular)
Chocolate Ganache*
- 4 oz dark chocolate, finely chopped
- 1/3 cup heavy cream
Instructions
Pumpkin Chocolate Chip Cake
- Preheat oven to 325°F. Grease and flour a 12-cup bundt pan or brush with pan release, making sure to coat all grooves.
- In a large bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
- In a separate very large bowl, beat together oil, white sugar, brown sugar, eggs, vanilla and pumpkin until smooth and lump-free. You can whisk by hand if needed.
- Carefully fold the flour mixture into the wet ingredients in two additions, mixing until just combined.
- Stir in the chocolate chips.
- Pour batter into the prepared pan, smooth the top, and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. If unsure, bake a few minutes longer to avoid a doughy center.
- Remove pan from oven and place on a wire rack. After 1 hour, carefully invert the cake onto a serving plate and let it finish cooling.
Chocolate Ganache
- Place chopped chocolate in a heatproof bowl.
- Heat the cream until just below boiling, then pour it over the chocolate.
- Let sit 2 minutes, then whisk until smooth. If the chocolate hasn’t fully melted, microwave 30–45 seconds on medium power and whisk until glossy.
- Once the bundt cake is completely cool, drizzle the ganache over the top.
Notes
- This cake can be made in a metal 9×13-inch pan. Grease and flour the pan and bake at 350°F for 35–40 minutes, or until a toothpick comes out clean.
- To make homemade pan release: whisk 1/4 cup shortening, 1/4 cup vegetable oil and 1/4 cup flour until smooth. Brush the pan with the mixture and store any leftover in an airtight container in the fridge.
- Instead of individual spices, substitute 2 1/2 teaspoons pumpkin pie spice.
- Use canned pumpkin puree (labeled pure pumpkin). Do not use pumpkin pie filling. Homemade puree varies in moisture and can affect results.
- For ganache, semi-sweet or 50–70% dark chocolate both work. Baking bars often give the best texture; chocolate chips are acceptable. 4 ounces of chocolate chips ≈ 1/2 cup.
- Make-ahead: Bake and cool the cake, wrap in foil, and store at room temperature or refrigerate. Drizzle with ganache the day you serve. The cooled cake can be frozen for up to 2 months; thaw in the fridge.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Nutrition estimates assume 14 equal slices.
Nutrition
Carbohydrates: 60 g,
Protein: 5 g,
Fat: 27 g,
Saturated Fat: 19 g,
Cholesterol: 51 mg,
Sodium: 114 mg,
Potassium: 138 mg,
Fiber: 2 g,
Sugar: 40 g,
Vitamin A: 184 IU,
Vitamin C: 1 mg,
Calcium: 63 mg,
Iron: 3 mg