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!!
Easy, One Bowl, No Mixer Cake
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.
What’s in Pumpkin Chocolate Chip Cake?
For the easy pumpkin cake recipe, you’ll need:
- Granulated sugar
- Pumpkin puree
- Canola oil
- Pumpkin pie spice
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Mini semi-sweet chocolate chips
How to Make Pumpkin Chocolate Chip Cake
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, then 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!
Can I Make This Recipe as Cupcakes?
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.
Can I Double This Recipe?
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.
Tips for the Best Pumpkin Cake
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.
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
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!!
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 3/4 to 1 cup mini semi-sweet chocolate chips (See NOTE below)
- 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.
Chocolate chips: I highly recommend MINI chocolate chips for this recipe rather than regular chocolate chips. They disperse more evenly and do not sink to the bottom like regular chips are prone to doing.
To store: Cake will keep airtight at room temp for up to 5 days and in the freezer for up to 4 months.
Adapted from Pumpkin Spice Cake With Cream Cheese Frosting.
Amount Per Serving: Calories: 275Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 196mgCarbohydrates: 36gFiber: 2gSugar: 25gProtein: 3g
More Pumpkin Dessert 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!
Pumpkin Cake with Cream Cheese Frosting— Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!
The Best Pumpkin Chocolate Chip Cake with Chocolate Ganache – One of my all-time favorite cakes, EVER! This is a must-make that everyone loves!
Pumpkin Chocolate Chip Bundt Cake – Fast, EASY, and the moistest pumpkin cake you’ll ever taste!! Loaded with chocolate chips in every bite and topped with a heavenly chocolate ganache! Sinfully rich and decadent!!
Pumpkin Chocolate Chip Bread – Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that’s the BEST!
Cinnamon Sugar Pumpkin Bread – Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!
Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies – A thick, hearty oatmeal cookie and a soft, chewy pumpkin cookie all in one! Lots of chocolate, not at all cakey, easy, and your new favorite pumpkin cookie recipe!
Soft and Chewy Pumpkin Chocolate Chip Cookies – No cakey cookies here! Soft, chewy, thick, loaded with chocolate and bold pumpkin flavor! Your new favorite pumpkin cookies!
Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
Soft Pumpkin Chocolate Chip Bars – Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!
Originally published September 2, 2019 and republished with updated text October 22, 2021.
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!
This is the most delicious pumpkin dessert I have ever made!! Fall and everything that comes along with this season are on my to-do list, and now this recipe is added(: I baked this for my birthday this weekend, and the hubby and I had a hard time not devouring the entire thing before this morning! Thank you soooo much for this addition to my recipe list!
Thanks for the 5 star review and glad it is the most delicious pumpkin dessert you’ve ever made! And happy belated bday!
I haven’t tried this recipe but it looks great. Can I use chopped chocolate bars instead of chocolate chips?
I served this cake last night and it was fabulous! My mom, who absolutely adores Pumpkin Pie, told me to sub this cake for it at Thanksgiving! I did add a simple glaze (whole milk, powdered sugar, a little vanilla and cinnamon) which took it over the top, but just plain this cake would be delicious !
Thanks for the five star review and I’m glad this was good enough that your mom told you to sub it for pumpkin pie for Thanksgiving – what high praise!
HI Averie, This is a FANTASTIC recipe! I call it a 2 bowl, one (1) for Wet, (1) Dry. No mixer needed! I did not have any vanilla left in the pantry, so I sub;ed 2tsp of molasses. No harm done. The cake is gone! Thank you!
I am glad you love this recipe and I love your ‘title’ for it!
I am loving all those chocolate chips in that pumpkin cake! It looks delicious and it’s putting me in the mood for fall!
This looks delicious! However, I can’t have eggs. Do you have any recommendations for an egg replacement in this recipe?
I really can’t say. Maybe try one of the powdered egg replacers. Check Amazon, there are a ton out there.
I can’t believe we are in the pumpkin season already! I am totally craving a slice of this cake. It looks scrumptious!
I can’t either! I almost didn’t post this today but I thought it was a good day to kickoff pumpkin season :)