Pumpkin Chocolate Chip Cake — 🧡🤎🍁 This soft and moist pumpkin cake is loaded with chocolate in every bite! An EASY one-bowl fall dessert that’s perfect for impromptu entertaining or anytime a pumpkin craving strikes!
Table of Contents
This is a fast, easy, one-bowl, no mixer pumpkin cake recipe that everyone loves. When you’re sitting around the house craving a piece of Starbucks pumpkin bread, you need to make this cake instead. It has a ton more flavor and it’s so easy.
It’s a spinoff of this Pumpkin Spice Cake With Cream Cheese Frosting. Which is a spinoff from a pumpkin cake recipe in my second cookbook, Cooking With Pumpkin. It’s a recipe that has been around the block and it’s always a crowd pleaser.
It’s great on chilly fall mornings with a cup of coffee or tea, served at a casual brunch, or as an easy-breezy fall dessert to serve when you’re entertaining but don’t want to slave over dessert. Yet it still tastes like a million bucks, no frosting needed.
Pumpkin Chocolate Chip Cake Ingredients
For the easy pumpkin and chocolate chip cake recipe, you’ll need:
- Eggs
- Granulated sugar
- Pumpkin puree
- Canola oil
- Pumpkin pie spice
- Cinnamon
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Salt
- Mini semi-sweet chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pumpkin Chocolate Chip Cake
Homemade pumpkin cake with chocolate chips is a quick and easy one-bowl dessert!
- In a large bowl, stir together the wet ingredients followed by the dry. Gently fold in the chocolate chips.
- Turn the batter into a greased 8×8-inch baking dish.
- Bake until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. That’s it!
Storage Instructions
At room temp: Cake will keep airtight at room temp for up to 5 days.
In the freezer: Let cake cool completely, then wrap in plastic wrap and seal in a freezer bag. Freeze for up to 3 months. Thaw on the counter when ready to eat.
Baking FAQs
I haven’t tried that myself, but I bet it would work out okay. Check your cupcakes around the 20-minute mark to see if they’re finished.
Yes, I think you could easily double this recipe and bake it in a 9×13-inch pan. It’d probably need to bake for roughly the same amount of time, but I can’t say for sure since I’ve only ever made this cake in a smaller pan.
I used oil rather than butter, which keeps the cake extra moist and since pumpkin naturally makes everything moister, there’s no chance of a dry cake. If you only have butter on hand, feel free to melt it and use that instead, noting that the texture of the cake will be affected slightly.
Between the 2 teaspoons of pumpkin pie spice and the 1 teaspoon of ground cinnamon, there is plenty of robust fall-infused flavoring going on. I despise pumpkin or carrot cake recipes that don’t have enough oomph with the spices and that is impossible here. Add more or less spices as you see fit.
I used mini semi-sweet chocolate chips and recommend them rather than regular chocolate chips. They disperse more evenly and don’t tend to sink to the bottom of the cake like regular chocolate chips so that you get bites that are perfectly studded with chocolate throughout.
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Pumpkin Chocolate Chip Cake
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup canola or vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon, or to taste
- 1 to 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt, or to taste
- ¾ to 1 cup mini semi-sweet chocolate chips, See NOTE below
Instructions
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, cinnamon, vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
- Add the chocolate chips and stir to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.
- Allow cake to cool in the pan for at least 1 hour before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Pumpkin Cake Recipes:
My FAVORITE PUMPKIN RECIPES on my blog!
My cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and there are over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon to check it out!
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Originally published September 2, 2019 and republished with updated text October 22, 2021.
Best ever! I didn’t have chocolate chips, but still the best pumpkin loaf/cake!
Best ever! I didn’t have chocolate chips, but still the best pumpkin loaf/cake!
Thanks for the 5 star review and I am glad this was the best ever for you even without that chocolate chips!
I was just wondering g if I can double the ingredients to make a 13×9 size instead?
Yes that will be just fine. Double everything and bake it in a 9×13 pan, for about the same amount of time called for 35-40 minutes.
Made this yesterday, and my 5 little grandkids devoured it! We also were able to get a couple bites and it is absolutely delicious and super easy to make. Loving all your recipes!
Made this yesterday, and my 5 little grandkids devoured it! We also were able to get a couple bites and it is absolutely delicious and super easy to make. Loving all your recipes!
Thanks for the 5 star review and glad the kiddos devoured it!