Pumpkin Chocolate Chip Bundt Cake

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This recipe yields the most perfect Pumpkin Chocolate Chip Bundt Cake with a sweet, soft, dense crumb.

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It’s full of pumpkin flavors and studded with mini chocolate chips in every bite. The thick cream cheese frosting on top compliments the cake beautifully.

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To make, whisk together dry ingredients.

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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.

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Add pumpkin, oil, and vanilla and beat until combined.

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Gradually add the dry ingredients, alternately with the sour cream, beginning and ending with the flour mixture, beating until just combined after each addition.

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Fold in the chocolate chips (leaving that excess flour behind that you tossed them in).

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Pour into prepared pan, tap on the counter to release any bubbles.

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Bake 40-50 minutes, or until a toothpick inserted in the center comes out clean.

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Cool for 10-15 minutes and then loosen cake from the sides and invert the cake onto a wire rack. Let cool completely.

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Make the frosting: Using a hand mixer, beat all ingredients together until smooth.

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Leave cake as is or garnish with whatever you'd like. ENJOY!

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