Pumpkin Chocolate Chip Bundt Cake
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If you need a show-stopper dessert for Fall, the holiday season, or just for a weekend baking activity, you need to make this Pumpkin Chocolate Chip Bundt Cake!
Pumpkin and chocolate may seem like an unusual pairing, but trust me—it’s a match made in heaven. There’s something about the earthy sweetness of the pumpkin that compliments the chocolate so well like in my Chocolate Chunk Pumpkin Cookies, Pumpkin Mug Cake, or my Pumpkin Brownies.
Not to mention the cream cheese frosting on top. This crowning glory is smooth and creamy, slightly tangy and sweet, and it complements the pumpkin flavor really well. I like to spoon the frosting on the tops and let it fall down the sides of the cake; it creates a stunning, eye-catching cake that everyone will be in love with!
Why this recipe works
- Moist and Tender Crumb: Thanks to using the entire can of pumpkin puree, this pumpkin chocolate chip bundt cake has a naturally moist and tender crumb. Plus, it’s always awesome using an entire can of pumpkin puree in a recipe!
- Visually Appealing: Bundt cakes always look impressive due to their beautifully shaped form, and when topped with a drizzle of cream cheese frosting, the cake becomes a show-stopping centerpiece for any occasion.
- A Fall Favorite: it has a cozy, autumnal flavor that is undeniably delicious.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Pumpkin puree: Be sure to use canned 100% pumpkin puree, and not pumpkin pie filling. Using the entire 15 oz. can adds moisture and flavor, giving the mug cake its signature fall taste.
- Brown sugar and granulated sugar: I like to use a mix of both, using more brown sugar in this recipe. Sugar adds sweetness to balance the earthy flavor of pumpkin. Brown sugar, in particular, adds a caramel-like richness that complements the pumpkin and spices.
- Pumpkin pie spice: I like to use this so I don’t have to grab a ton of different spices from my spice rack, but you can use any combination of nutmeg, cloves, cinnamon, allspice, ginger, black pepper, etc. that you like.
- Oil and sour cream: both helped to add richness and keep the bundt cake moist.
- Other ingredients needed: all purpose flour, baking soda, baking powder, salt, vanilla, cream cheese, powdered sugar, and whole milk.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix eggs & sugars
Beat the sugars and eggs for 3-4 minutes or until it’s light in color.
Wet ingredients
Add in the pumpkin, oil, and vanilla. Mix again.
Sour cream & dry ingredients
Alternate adding in a little sour cream and the dry ingredients until combined.
Fold in chocolate chips
Add in the mini chocolate chips, turn out into prepared bundt pan, and bake.
Add frosting and enjoy
YASSSS
Success Tips
- Use Pumpkin Puree, Not Pie Filling: Make sure to use pure pumpkin purée, as pumpkin pie filling contains added sugars and spices that will throw off the balance of flavors.
- Don’t Skimp on Greasing the Pan: Bundt cakes can be tricky to release because of all the nookes and crannies so be sure to properly grease the pan. You can also use a non-stick spray specifically designed for baking.
- Let It Cool: I know it’s tempting to want to dig in immediately, but you’ll want to allow the cake to cool for 10-15 minutes in the pan before turning it out onto a wire rack. This prevents the cake from sticking or breaking apart.
Storage
- This cake stores well at room temperature for 2-3 days, wrapped tightly in plastic wrap or stored in an airtight container. You can also refrigerate it for up to a week or freeze individual slices for a quick treat later!
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Pumpkin Chocolate Chip Bundt Cake
Ingredients
- 2 1/4 cups all purpose flour, spooned and leveled
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cups dark brown sugar, packed
- 1/2 cup granulated sugar
- 4 large eggs, room temperature
- 1, 15 oz. can 100% pure pumpkin puree (not pumpkin pie filing)
- 1/2 cup canola or vegetable oil
- 1 Tbsp. pure vanilla extract
- 1/3 cup sour cream, room temperature
- 1 cup mini chocolate chips (toss in a little flour)
For the frosting
- 2 2 1/2 cups powdered sugar
- 4 oz. full-fat cream cheese, softened
- 3-4 Tbsp. whole milk
- 1 tsp. vanilla
- pinch of salt
- for finishing: more mini chocolate chips, flaky sea salt, pumpkin pie spice, etc.
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Thoroughly grease a 10-12 cup bundt pan and set aside. (You can grease with melted shortening, baking spray, or softened butter + flour).
- Whisk together dry ingredients.2 1/4 cups all purpose flour, spooned and leveled, 2 tsp. pumpkin pie spice, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt
- Using the paddle attachment on a stand mixer, beat the sugars and eggs for 3 minutes on medium speed until light and fluffy in color.1 1/2 cups dark brown sugar, packed, 1/2 cup granulated sugar, 4 large eggs, room temperature
- Add pumpkin, oil, and vanilla and beat until combined.1, 15 oz. can 100% pure pumpkin puree, 1/2 cup canola or vegetable oil, 1 Tbsp. pure vanilla extract
- Gradually add the dry ingredients, alternately with the sour cream, beginning and ending with the flour mixture, beating until just combined after each addition. Turn off the machine.1/3 cup sour cream, room temperature
- Fold in the chocolate chips (leaving that excess flour behind that you tossed them in)1 cup mini chocolate chips (toss in a little flour)
- Pour into prepared pan, tap on the counter to release any bubbles.
- Bake 40-50 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are ok, but it shouldn’t be goopy).
- Cool for 10-15 minutes and then loosen cake from the sides and invert the cake onto a wire rack placed over a parchment paper lined rimmed baking sheet. Let cool completely.
- Make the frosting: Using a hand mixer, beat all ingredients together until smooth. Adjust consistency if needed, adding more milk for a thinner frosting, or more powdered sugar for a thicker frosting. I like a thicker frosting for this cake.2 2 1/2 cups powdered sugar, 4 oz. full-fat cream cheese, softened, 3-4 Tbsp. whole milk, 1 tsp. vanilla, pinch of salt
- Leave cake as is or garnish with whatever you'd like. ENJOY!for finishing: more mini chocolate chips, flaky sea salt, pumpkin pie spice, etc.
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Another easy to follow recipe. Made this for Sunday dinner dessert. Yummy fall dessert.
Looks fab! Thank you so much 🙂
Awesome yummy recipe! Cake comes out super moist and the chocolate plus cream cheese frosting are an amazing combo. I used full sized dark chocolate chips and a little flaky salt to finish. Definitely will add to my favorite pumpkin recipes.