Pumpkin Chocolate Chip Cake
Experience the ultimate taste of fall with this incredibly moist and tender Pumpkin Chocolate Chip Cake. This Southern-style dessert perfectly marries the warmth of pumpkin spice (cinnamon, nutmeg, and cloves) with rich, melt-in-your-mouth chocolate chips. It’s simple enough to whip up for a cozy weeknight treat, yet elegant when finished with a simple vanilla glaze for any holiday table.
Welcome to Mary Katherine’s Table! Today, we’re baking up something a little magical—a Pumpkin Chocolate Chip Pound Cake that’ll warm your kitchen and fill your home with the sweetest scents of fall comfort. If you’ve always wondered whether pumpkin and chocolate could dance together, this recipe is about to prove it— beautifully moist cake, pumpkin spice, and chocolatey goodness in every bite. It’s quick enough for a weekday treat but dazzling enough to earn a spot on your Thanksgiving table—just how Southern desserts should be: simple, joyful, and made for sharing.
Pumpkin Chocolate Chip Pound Cake
There’s nothing complicated here, friends. You’ll start with real butter and sugar, fold in a whole can of pumpkin, and sprinkle in those cozy fall spices. Don’t forget the chocolate chips! Bake it in a bundt pan for that showy, swirled slice, and finish it with a drizzle of simple glaze if you’re feeling fancy. Whether you serve it as a Thanksgiving centerpiece or as a “just because” treat, this cake guarantees smiles and second helpings.
Can I use pumpkin pie filling instead of pure pumpkin?
Nope! Be sure to use pure pumpkin puree, not the spiced and sweetened pumpkin pie filling. The real stuff gives you that honest pumpkin flavor and lets you control the sweetness and spice.
What kind of chocolate chips are best?
Semi-sweet chocolate chips hit the perfect balance with pumpkin’s earthiness, but dark or even milk chocolate works just fine. Use what you love!
How do I keep my bundt cake from sticking?
Generously grease and flour your pan, or use a baking spray with flour. Pay extra attention to all the nooks and crannies—nothing sadder than a broken bundt!
Can I make this in a regular cake pan?
You can use two loaf pans or a 9×13, but adjust your baking time—start checking for doneness about 10–15 minutes sooner for thinner layers.
What’s the best way to glaze the cake?
Wait until your cake is completely cool. Drizzle over the simple glaze (powdered sugar, vanilla, and cream or milk) so it sets up perfectly over those beautiful bundt ridges.
How long will this cake keep?
It stays moist, wrapped tightly at room temperature, for about 3 days—or freeze individual slices for a quick taste of autumn anytime.
Can I add nuts?
Absolutely! Chopped pecans or walnuts are a classic addition for a little crunch in every bite—just fold them in with the chocolate chips.
This cake isn’t just dessert—it’s a new tradition, ready to be shared with the folks you love most. Bake a little kindness into your day, and don’t forget: the best recipes are the ones passed around the table, with stories and smiles to match.
Pumpkin Chocolate Chip Cake
Ingredients
For the Cake:
- 1 cup 2 sticks butter, softened
- 2 cups granulated sugar
- 3 large eggs or 4 small eggs
- 3 cups all-purpose flour measured lightly, not packed
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 can (16-ounce) pure pumpkin puree (not pumpkin pie filling)
- 1½ cups chocolate chips
For the Optional Glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk, as needed
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour a bundt pan, or use a baking spray that contains both.
- Cream Butter & Sugar: In a stand mixer, beat 1 cup softened butter with 2 cups sugar until light and fluffy.
- Mix Dry Ingredients: In a separate bowl, whisk together 3 cups flour, ½ tsp baking powder, 1 tsp baking soda, ½ tsp salt, 2 tsp cinnamon, ½ tsp nutmeg, and ⅛ tsp cloves.
- Add Eggs: Beat in 3 large eggs (or 4 small) to the butter mixture, one at a time, mixing well and scraping down the bowl as needed.
- Add Pumpkin: Add the full can of pumpkin puree to the wet mixture and blend until smooth.
- Combine: With mixer on low, gradually add dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
- Add Chocolate Chips: Fold in 1½ cups chocolate chips, or let the mixer combine them briefly.
- Bake: Spoon thick batter into prepared bundt pan. Spread evenly. Bake at 350°F for 50–60 minutes, or until a toothpick comes out clean (test around 50–55 minutes).
- Cool: Let cake cool in pan at least 5 minutes, then turn out onto a wire rack to finish cooling.
- Glaze (Optional): Whisk together 1 cup powdered sugar, ½ tsp vanilla, and enough cream (start with 1 tbsp and add more as needed) to create a pourable glaze. Drizzle over cooled cake.
Video
Notes
Tips from the Video
- Use pure pumpkin puree, not pumpkin pie filling.
- Don’t overmix your batter—the cake will stay lighter and more tender.
- The glaze is optional, but pretty for company.
- Adjust baking time based on your oven; check with a toothpick at the minimum time given.
