This Pumpkin Chocolate Chip Cake is the perfect fall treat, combining warm spices and rich pumpkin flavor with bursts of chocolate in every bite. Moist, tender, and easy to make, it’s a versatile dessert that works for any occasion. Plus, it comes together in one bowl without the need of a mixer!
This Pumpkin Chocolate Chip Cake is the perfect fall dessert. It’s soft, moist, and filled with warm fall spices and rich chocolate chips in every bite. Whether you’re enjoying it as a snack or dessert, this easy-to-make cake is a crowd-pleaser that’s perfect for any occasion. The best part? It comes together with just a few simple ingredients and no mixer needed!
For more pumpkin recipes try my pumpkin blondies, pumpkin bread or pumpkin oatmeal cookies
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Why You’ll Love This Recipe
- Fall flavors: The pumpkin and warm spices like cinnamon make this cake perfect for the autumn season.
- Easy to make: With just one bowl and no need for a mixer, this cake is a breeze to whip up.
- Perfect texture: It’s moist, tender, and dotted with melty chocolate chips for a delicious treat.
- Versatile: Serve it plain, dusted with powdered sugar, or top it with a simple cream cheese frosting for an extra indulgent treat.
Ingredient Notes
- Pumpkin Purée: Use 100% pure pumpkin puree for the best flavor and texture. Avoid pumpkin pie filling, which contains added sugar and spices.
- Semi-Sweet Chocolate Chips: Semi-sweet or dark chocolate chips work best, but you can use milk chocolate chips for a sweeter flavor.
- Neutral Oil: Vegetable or canola oil keeps the cake moist and tender. You can also use melted butter if preferred for a richer flavor.
- Eggs: I like to use room temperature large eggs.
- Sugars: This cake uses a combination of both granulated white sugar and light brown sugar.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves gives this cake warm, autumnal flavor. You can adjust the amount to your taste. I used a pre made pumpkin pie spice blend however you can easily make your own blend and use it here.
- Ground Cinnamon:
- Ground ginger: Although optional here it adds a wonderful spicy note to this cake.
- All-Purpose Flour: Provides structure to the cake. Be sure to measure it correctly by spooning it into the measuring cup and leveling it off.
- Mini Chocolate Chips: I used mini chocolate chips to decorate the top of the cake. You can use regular chocolate chips in case mini chips are not available.
- Vanilla Extract: Enhances the flavor of the cake.
Step-by-Step Instructions
Here is how to make and bake this easy pumpkin chocolate chip cake recipe.You can use a stand mixer or a hand mixer.Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan or an 8-inch square pan with parchment paper.
Step 1.Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, pumpkin pie spice and salt. Set aside.
Step 2.Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
Step 3.Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix to keep the cake light and fluffy.
Step 4.Fold in Chocolate Chips: Toss the chocolate chips with a tablespoon of flour (to prevent sinking), then gently fold them into the batter.
Step 5.Bake: Pour the batter into the prepared cake pan, smoothing the top. Sprinkle the top of the cake with mini chocolate chips.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6.Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Tricks
- Use Room Temperature Ingredients: Make sure the eggs and other ingredients are at room temperature for the best texture.
- Do Not Overmix: Stir the batter until just combined to avoid a dense cake. Overmixing can cause the cake to become tough.
- Chocolate Chips Tip: Toss the chocolate chips with a little flour before adding them to the batter. This prevents them from sinking to the bottom of the cake while baking.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze individual slices for up to 2 months.
FAQ’s
Ideally I would recommend using only canned pumpkin puree for consistent results. However, if you live somewhere where you don’t have access to canned pumpkin puree then you can use fresh roasted pumpkin puree. Keep in mind that fresh pumpkin puree has more moisture than canned so I would suggest wrapping the puree between several layers of paper towels or a cheesecloth to remove some of the excess moisture
Absolutely! Chopped walnuts or pecans would be a great addition for extra texture and flavor.
I have not tested this recipe with gluten free flour however you can try to substitute the all-purpose flour with a 1:1 gluten-free baking flour to make it gluten-free. Be sure to check that your other ingredients are gluten-free as well.
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake to keep the cake moist.
Definitely! This cake pairs wonderfully with a cream cheese frosting or chocolate ganache, but it’s delicious on its own as well.
Yes double the recipe and bake the cake layers for 25-30 minutes in two 8 inch round cake pans. Fill and decorate with your favorite frosting.
Storage & Freezing
- Storage: Store the pumpkin chocolate chip cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to 5 days.
- Freezing: This cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. To thaw, place the cake in the fridge overnight or let it sit at room temperature for a few hours before serving.
More Cake Recipes To Try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe
Pumpkin Chocolate Chip Cake
Equipment
- 1 8*8 Baking Pan
Ingredients
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon Optional
- ½ teaspoon ground ginger Optional
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, pumpkin pie spice and salt. Set aside.
- In a large bowl, whisk together the pumpkin purée, oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Toss the chocolate chips in a tablespoon of flour to prevent sinking, and gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.Sprinkle the mini chocolate chips over the top of the cake.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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