Pumpkin Chocolate Chip Cake


Two images of Easy Pumpkin Chocolate Chip Cake with overlay text.Two images of Easy Pumpkin Chocolate Chip Cake with overlay text.

This Pumpkin Chocolate Chip Cake recipe is an easy cake to bake during the fall months. This super moist pumpkin cake is spiked with warm fall spices and has a heavenly pumpkin-chocolate flavor combination.

A slice of pumpkin chocolate chip cake on a white plate.A slice of pumpkin chocolate chip cake on a white plate.

I just love it when this time of year arrives and I get to start reaching for all my favorite fall recipes. This Pumpkin Chocolate Chip Cake is one of those seasonal recipes I only bake once or twice a year but it truly deserves to be made more frequently.

This is an indulgent and incredibly moist pumpkin cake with a lovely texture. The combination of warm fall spices is complemented in a delicious way with chocolate chips. Grab a slice when it’s still a little warm and the chocolate chips are still a little melty . . . oh my!

An over the top shot of a cake in a baking dish with two servings on plates next to it.An over the top shot of a cake in a baking dish with two servings on plates next to it.

It’s a substantial cake but trust me, it is SO easy to eat. I recently baked this cake for my family and I was astounded at how quickly it disappeared.

Ingredient Notes

The ingredients for Pumpkin Chocolate Chip Cake with overlay text.The ingredients for Pumpkin Chocolate Chip Cake with overlay text.
  • Eggs
  • Granulated sugar
  • Vegetable oil
  • Pure vanilla extract
  • All-purpose flour
  • Baking powder/Baking soda
  • Pumpkin pie spice – The ingredients in store-bought blends can vary slightly but most will contain cinnamon, ginger, allspice, nutmeg and cloves.
  • Cinnamon – Although there is cinnamon in the pumpkin pie spice, I add more to amp up this warm, fall flavor.
  • Salt
  • Canned pumpkin puree – Be sure to purchase “Pure Pumpkin” which is pumpkin puree without any added spices. The can of pumpkin pie filling looks strikingly similar and it’s easy to get them confused.
  • Semisweet chocolate chips – I’m not shy with my use of chocolate chips in this cake. I add them to the batter and also like to scatter a handful over the top before baking.
An eye level shot of a slice of pumpkin cake on a white plate.An eye level shot of a slice of pumpkin cake on a white plate.

How to Make Pumpkin Chocolate Chip Cake

Wet ingredients and dry ingredients are combined with pumpkin puree in a mixing bowl.Wet ingredients and dry ingredients are combined with pumpkin puree in a mixing bowl.
  1. In a large bowl beat the eggs with an electric mixer. Add the sugar and beat for a minute or two until well combined.
  2. Pour in the oil, with beaters running, and then add the vanilla, beating until well incorporated.
  3. In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Beat the dry mixture into the wet mixture, a little at a time alternating with the pumpkin puree.
  4. Continue until all of both have been added and the mixture is well combined.
Chocolate chips are added to pumpkin cake batter and the batter in a baking dish.Chocolate chips are added to pumpkin cake batter and the batter in a baking dish.
  1. Use a spoon to fold in the chocolate chips.
  2. Mix with the spoon just until the chocolate chips are well incorporated throughout the batter.
  3. Transfer the batter to a baking dish that has been coated with nonstick cooking spray and use the back of a spoon to smooth out the top. If desired, scatter a handful of chocolate chips over the top of the batter. This is an optional step that will ensure a chocolate-studded cake top.
  4. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 20 to 30 minutes before slicing and serving.
A spatula lifts a slice of cake from a baking dish.A spatula lifts a slice of cake from a baking dish.

Storage Tips

This Pumpkin Chocolate Chip Cake can be stored, covered, on your kitchen counter or in your pantry. For the best quality, the cake should be consumed within 4 to 5 days. Slices of cake can be frozen for longer storage.

FAQ and Valerie’s Tips

Can I halve this recipe?

If you are serving less people, this recipe can be cut in half and baked in a 9- x 9-inch baking dish. The cake may bake a bit quicker so check for doneness after 35 minutes.

Can I use mini chocolate chips?

This cake is wonderful with either regular or mini chocolate chips. You can substitute the same amount of mini chocolate chips, if desired.

How can I prevent chocolate chips from sinking to the bottom of my cake?

The texture of the batter for this pumpkin cake should be substantial enough to support the chocolate chips while baking. However, if you are baking in a hot kitchen or baking a cake with a thinner batter, you might have had this issue. You can try tossing the chocolate chips in a little flour before adding them to the batter or substitute mini chocolate chips which are lighter and tend not to sink as much as regular. I also like to add scatter a handful of chocolate chips over the top of the cake before baking for a nice effect.

An eye level shot of a slice of Pumpkin Chocolate Chip Cake on a white plate.An eye level shot of a slice of Pumpkin Chocolate Chip Cake on a white plate.

Although plenty sweet, sometimes I like to add a light sprinkle of powdered sugar on top.

A fork presses into a slice of Pumpkin Chocolate Chip Cake.A fork presses into a slice of Pumpkin Chocolate Chip Cake.

More Pumpkin Desserts

A slice of pumpkin chocolate chip cake on a white plate.A slice of pumpkin chocolate chip cake on a white plate.

Pumpkin Chocolate Chip Cake

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This Pumpkin Chocolate Chip Cake recipe is an easy cake to bake during the fall months. This super moist pumpkin cake is spiked with warm fall spices and has a heavenly pumpkin-chocolate flavor combination.

Course: Cake, Dessert

Cuisine: American

Keyword: pumpkin chocolate chip cake

Prep Time:15 minutes

Cook Time:45 minutes

Resting Time:20 minutes

Total Time:1 hour 20 minutes

Ingredients

  • 3 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 15 ounce can pumpkin puree (not pie filling)
  • 1 ½ cup semisweet chocolate chips plus optional ¼ cup for top

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Instructions

  • Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.

  • In a large bowl beat the eggs with an electric hand or stand mixer. Add the sugar and beat for a minute or two until well combined. Pour in the oil, with the beaters running, and then add the vanilla, beating until well incorporated.

  • In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

  • Beat the dry mixture into the wet mixture, a little at a time, alternating with the pumpkin puree, until all of both have been added and the mixture is well combined. Use a spoon to fold in the chocolate chips. Transfer the batter to the prepared baking dish and use the back of a spoon to smooth out the top. If desired, scatter ¼ chocolate chips over the top of the cake.

  • Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 20 to 30 minutes before slicing and serving.

Notes

Halving the Recipe
If you are serving less people, this recipe can be cut in half and baked in a 9- x 9-inch baking dish. The cake may bake a bit quicker so check for doneness after 35 minutes.
Chocolate Chip Tips
This cake is wonderful with either regular or mini chocolate chips. You can substitute the same amount of mini chocolate chips, if desired.
The texture of the batter for this pumpkin cake should be substantial enough to support the chocolate chips while baking. However, if you’ve had this issue, try tossing the chocolate chips in a little flour before adding them to the batter or substitute mini chocolate chips which are lighter and tend not to sink as much as regular. I also like to add scatter a handful of chocolate chips over the top of the cake before baking for a nice effect.
 

Nutrition

Calories: 315 kcal · Carbohydrates: 39 g · Protein: 3 g · Fat: 17 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 25 mg · Sodium: 126 mg · Potassium: 187 mg · Fiber: 2 g · Sugar: 26 g · Vitamin A: 3352 IU · Vitamin C: 1 mg · Calcium: 40 mg · Iron: 2 mg

Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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This post was originally published on October 27, 2013. It has been updated with new text and images.

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