Moist, spiced, and loaded with melty chocolate chips—this Pumpkin Chocolate Chip Cake is the ultimate autumn dessert. Perfect for holidays, potlucks, or cozy nights in.
Why This Pumpkin Chocolate Chip Cake Stands Out
This recipe combines the earthy sweetness of pumpkin with pockets of rich chocolate, creating a balance of flavors and textures that define fall baking. Unlike dense pumpkin breads, this cake stays light and tender, thanks to a few key techniques. Let’s dive into the details to master this crowd-pleaser.
Key Ingredients for Success
Quality ingredients and precise measurements ensure a flawless Pumpkin Chocolate Chip Cake.
Wet Ingredients
- Pumpkin Puree : 1 (15 oz) can of 100% pure pumpkin (not pumpkin pie filling).
- Eggs : 3 large eggs at room temperature.
- Sugar : 2 cups granulated sugar (adjust to 1.5 cups for a less sweet version).
- Oil : 1 cup neutral oil (vegetable, canola, or avocado) for moisture.
- Vanilla Extract : 2 tsp for warmth.
Dry Ingredients
- Flour : 2 cups all-purpose flour (sifted to avoid lumps).
- Leavening Agents : 2 tsp baking powder + 1 tsp baking soda.
- Spices : 2 tsp pumpkin pie spice + 1 tsp cinnamon (or 1.5 tsp cinnamon + ½ tsp nutmeg/cloves).
- Salt : 1 tsp to enhance flavors.
Add-Ins
- Chocolate Chips : 1 cup semi-sweet or dark chocolate chips (plus extra for topping).
- Optional : ½ cup chopped nuts (walnuts, pecans) for crunch.
Step-by-Step Instructions
Follow these steps to bake a Pumpkin Chocolate Chip Cake that’s moist, fluffy, and packed with flavor.
1. Prep Your Tools
- Pan : Grease and flour a 9×13-inch baking pan or use parchment paper.
- Temperature : Preheat oven to 350°F (175°C) .
2. Mix Wet Ingredients
- In a large bowl, whisk eggs , sugar , oil , and vanilla until smooth.
- Stir in pumpkin puree until fully combined.
3. Combine Dry Ingredients
- In a separate bowl, sift flour , baking powder , baking soda , salt , and spices .
- Gradually add dry ingredients to the wet mix. Mix until just combined (do not overmix).
4. Add Chocolate Chips
- Fold in 1 cup chocolate chips gently to avoid deflating the batter.
5. Bake to Perfection
- Pour batter into the pan and sprinkle extra chocolate chips on top.
- Bake for 30–35 minutes (until a toothpick inserted comes out clean).
6. Cool and Serve
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Pro Tips for the Best Pumpkin Chocolate Chip Cake
1. Room Temperature Ingredients Are Key
Ensure eggs and oil are at room temperature to prevent curdling and ensure even mixing.
2. Prevent Sinking Chocolate Chips
Toss chocolate chips in 1 tbsp flour before folding them into the batter. This keeps them suspended in the cake.
3. Adjust Sweetness and Spice
- Reduce sugar to 1.5 cups if using sweetened chocolate chips.
- Add ¼ tsp ground ginger or cardamom for a unique twist.
4. Test for Doneness
If the toothpick comes out with wet batter, bake for 3–5 more minutes. Crumbs are okay; wet batter isn’t.
5. Storage Secrets
- Room Temperature : Keep in an airtight container for 2 days.
- Refrigerate : Wrap in plastic wrap for up to 5 days.
- Freeze : Unfrosted cake freezes well for 3 months.
Serving Suggestions
- Classic : Dust with powdered sugar or pair with a slice of Old-Fashioned Bread Pudding Bliss for a decadent fall dessert duo.
- Decadent : Serve warm with a scoop of vanilla ice cream.
- Festive : Top with caramel sauce and whipped cream for holidays.
Nutrition Information
Per Serving (1 slice, 100g) :
- Calories : 320
- Carbs : 45g
- Protein : 4g
- Fat : 15g
- Fiber : 2g
Note: Values may vary based on substitutions (e.g., dark chocolate lowers sugar content).
Variations to Try
- Vegan : Substitute eggs with flax eggs and use coconut oil.
- Gluten-Free : Use a 1:1 gluten-free flour blend.
- Chocoholic’s Dream : Add an extra ½ cup chocolate chips or drizzle with ganache from our Double Chocolate Chip Muffins Recipe .
Frequently Asked Questions (FAQs)
1. Can I use fresh pumpkin instead of canned?
Yes! Roast 1.5 cups of fresh pumpkin (drained thoroughly) to replace the canned version.
2. How do I keep the cake moist?
Avoid overmixing the batter, and don’t overbake. Use an oven thermometer for accuracy.
3. Can I make this into cupcakes?
Yes! Bake at 350°F for 18–20 minutes. Yield: 24 cupcakes.
4. What’s the best way to reheat leftovers?
Microwave individual slices for 10–15 seconds or warm in a 300°F oven for 5 minutes. For another freezer-friendly option, try our Crockpot Taco Casserole Recipe .
Conclusion
This Pumpkin Chocolate Chip Cake is a celebration of fall flavors, designed to become your go-to dessert for every autumn occasion. With its moist crumb, aromatic spices, and gooey chocolate chips, it’s a recipe that delights both kids and adults. Pin it, share it, or gift it—this cake is meant to be enjoyed!