Pumpkin Chocolate Chip Cake

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!! 

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

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 - 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!! 

What’s in Pumpkin Cake? 

For the homemade pumpkin cake, 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

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 two teaspoons of pumpkin pie spice and the one 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.

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.

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!! 

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. 

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!! 

Pumpkin Chocolate Chip Cake

Pumpkin Chocolate Chip Cake

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!! 

Yield: 12
Prep Time 10 minutes
Cook Time 36 minutes
Additional Time 1 hour
Total Time 1 hour 46 minutes

Ingredients

  • 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 1 below)

Instructions

  1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
  1. To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, cinnamon, vanilla, and whisk to combine.
  2. Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
  3. Add the chocolate chips and stir to combine.
  4. 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. 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

Notes

1. 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 275 Total Fat: 14g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 31mg Sodium: 196mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 2g Sugar: 25g Sugar Alcohols: 0g Protein: 3g

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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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9 comments on “Pumpkin Chocolate Chip Cake”

  1. I can’t believe we are in the pumpkin season already! I am totally craving a slice of this cake. It looks scrumptious!

  2. This looks delicious! However, I can’t have eggs. Do you have any recommendations for an egg replacement in this recipe?

  3. I am loving all those chocolate chips in that pumpkin cake! It looks delicious and it’s putting me in the mood for fall!

  4. 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!

    Rating: 5
  5. 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 !

    Rating: 5

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