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Pumpkin Chocolate Chip Bundt Cake

This recipe yields the most perfect Pumpkin Chocolate Chip Bundt Cake with a sweet, soft, dense crumb. 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. It’s a must make for Fall!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 Slices
Calories 432kcal
Author Tawnie Graham of Kroll's Korner

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.
US Customary - Metric

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

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!

Nutrition

Serving: 1slice | Calories: 432kcal | Carbohydrates: 72g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Sodium: 392mg | Fiber: 3g | Sugar: 50g | Iron: 2mg