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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/pumpkin-chocolate-chip-cake-recipe/