Pumpkin Chocolate Chip Cake is a warm, cozy, and irresistibly soft treat that brings together the rich flavors of pumpkin spice and melty chocolate chips. This cake is unbelievably moist, filled with comforting autumn spices, and incredibly easy to whip up with simple pantry ingredients. Whether served as a dessert, snack, or holiday treat, it never fails to impress.
In this guide, you’ll discover what makes this cake so special, how to bake it step-by-step, and helpful tips to make it perfect every time. With its tender crumb and sweet pockets of chocolate, this Pumpkin Chocolate Chip Cake will quickly become a seasonal favorite in your kitchen.
Why You’ll Love This Recipe
- Effortless Baking – Simple mix-and-bake recipe.
- Irresistible Taste – Pumpkin spice + chocolate = perfect match.
- Family-Friendly – Loved by kids and adults.
- Wholesome & Cozy – Warm spices and soft texture.
- Simple Ingredients – Pantry staples with fall flavor.
- Customizable – Add nuts, glaze, or extra spices.
Preparation and Cooking Time
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 55 minutes
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice
- ½ tsp salt
- 1 cup chocolate chips
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Prepare Ingredients:
Preheat oven to 350°F (175°C). Grease a cake pan or line with parchment.
2. Mix Wet Ingredients:
In a bowl, whisk pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
3. Combine Dry Ingredients:
In a separate bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
4. Build the Batter:
Stir dry ingredients into wet ingredients until just combined.
Fold in chocolate chips gently.
5. Bake:
Pour batter into the pan and bake 40–45 minutes or until a toothpick comes out clean.
6. Serve & Enjoy:
Let cool slightly. Slice warm or room temperature for the best flavor.
How to Serve
Plating Tips:
Dust with powdered sugar or drizzle with maple glaze for extra appeal.
Side Pairings:
- Hot coffee
- Chai tea
- Vanilla ice cream
- Whipped cream
Leftover Uses:
- Toast slices in a pan for breakfast
- Make pumpkin cake trifle
- Freeze portions for later
Beverage Pairing:
- Pumpkin spice latte
- Hot chocolate
- Cinnamon tea
Additional Tips
- Don’t overmix the batter,keeps the cake soft.
- Toss chocolate chips in a little flour to prevent sinking.
- Add walnuts or pecans for extra crunch.
- Extra pumpkin spice = deeper fall flavor.
Variations
- Spiced Nut Version: Add toasted pecans or walnuts.
- Chocolate Lovers: Add cocoa powder to the batter.
- Cream Cheese Swirl: Add dollops of sweetened cream cheese.
- Glazed Cake: Top with cinnamon-maple glaze.
Storage & Freezing
Refrigerate: up to 4 days.
Freeze: up to 2 months.
Reheat: microwave slices for 10–15 seconds.
Special Equipment
- Mixing bowls
- Whisk or electric mixer
- 8×8 or 9×9 cake pan
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, just cook and puree it until smooth.
Can I use milk chocolate chips?
Absolutely, any chocolate works well.
Is this cake gluten-free?
Use a 1:1 gluten-free baking blend.
Can I make this into cupcakes?
Yes, bake 18–20 minutes at the same temp.
Conclusion
Pumpkin Chocolate Chip Cake is the perfect blend of cozy fall flavors and chocolatey sweetness. Soft, moist, and incredibly easy to make, this cake is ideal for holidays, gatherings, or a warm treat at home. One bite and it’s sure to become a seasonal staple on your dessert menu.
