Pumpkin Chocolate Chip Cake Recipe

Introduction

This Pumpkin Chocolate Chip Cake is a delightful blend of warm spices, moist pumpkin, and melty chocolate chips. Topped with a rich cream cheese frosting, it’s perfect for cozy gatherings or a special treat any time of year.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 ¾ cups granulated sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 2 ½ cups pumpkin puree
• 4 eggs
• 1 cup mini chocolate chips
• 8 ounces cream cheese, softened
• ⅓ cup butter, softened
• 3 ¼ cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and pumpkin pie spice until well combined.
3. Step 3: In a separate bowl, mix the granulated sugar, vegetable oil, vanilla extract, pumpkin puree, and eggs until smooth.
4. Step 4: Pour the wet pumpkin mixture into the dry ingredients. Gently stir until just combined—avoid overmixing. Fold in the mini chocolate chips carefully.
5. Step 5: Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
6. Step 6: To make the frosting, beat together the softened cream cheese and butter until creamy. Gradually add in the powdered sugar, mixing well after each addition.
7. Step 7: Stir in the vanilla extract and beat the frosting on medium-high speed until light and fluffy.
8. Step 8: Spread the cream cheese frosting evenly over the cooled cake. Slice and serve.

Tips & Variations

• For extra moisture, add ½ cup of sour cream or Greek yogurt to the batter.
• Use semi-sweet or dark chocolate chips if you prefer a deeper chocolate flavor.
• Sprinkle a handful of chopped walnuts or pecans into the batter for added crunch.
• If you don’t have pumpkin pie spice, combine cinnamon, nutmeg, ginger, and cloves as a substitute.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture. You can also freeze unfrosted cake layers for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Be sure to check the blend’s instructions for best results.

Pumpkin Chocolate Chip Cake Recipe

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★★★★★

4.5 from 596 reviews

This Pumpkin Chocolate Chip Cake is a moist and flavorful dessert perfect for autumn or any time you’re craving a sweet treat with seasonal spices. The cake features a tender crumb infused with pumpkin puree and warm spices, studded with mini chocolate chips for melty pockets of sweetness. It’s topped with a creamy, smooth cream cheese frosting that balances the spices and sweetness beautifully.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 ¾ cups granulated sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 2 ½ cups pumpkin puree
• 4 eggs
• 1 cup mini chocolate chips

Frosting

• 8 ounces cream cheese (softened)
• ⅓ cup butter (softened)
• 3 ¼ cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, and pumpkin pie spice. Whisk them together to ensure even distribution of the leavening agents and spices.
3. Combine Wet Ingredients: In a separate bowl, mix the granulated sugar, vegetable oil, vanilla extract, pumpkin puree, and eggs until fully blended.
4. Combine Wet and Dry Mixtures: Slowly add the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cake tender. Fold in the mini chocolate chips evenly.
5. Bake the Cake: Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely before frosting.
6. Prepare the Frosting: In a mixing bowl, cream together the softened cream cheese and butter until smooth. Gradually add the powdered sugar a little at a time to avoid lumps. Add vanilla extract and beat on medium-high speed until the frosting is light, fluffy, and well combined.
7. Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Slice and serve.

Notes

• Ensure the cake is completely cooled before applying the frosting to prevent melting.
• For a more intense chocolate flavor, use dark chocolate chips instead of mini semi-sweet.
• You can make the cake a day ahead and store it covered in the refrigerator.
• If pumpkin puree is not available, canned pumpkin works perfectly.
• To make the cake gluten-free, substitute all-purpose flour with a gluten-free baking blend.

Keywords: Pumpkin cake, chocolate chip cake, pumpkin dessert, cream cheese frosting, autumn dessert