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Pumpkin Chocolate Chip Cake

Averie Sunshine

4.52 from 79 votes

Updated: Jul 25, 2026

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Pumpkin Chocolate Chip Cake 🎃🍫 is soft, moist, and loaded with chocolate in every bite. This EASY one bowl fall dessert is perfect for entertaining or whenever a pumpkin craving strikes!

Easy Pumpkin Chocolate Chip Cake Recipe

• This pumpkin cake is fast, easy, made in one bowl, and doesn’t require a mixer. It’s the kind of simple fall cake everyone loves, with even more flavor than a slice of Starbucks pumpkin bread.
• The recipe is based on a long-time favorite 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, and vanilla: These create a soft, moist pumpkin cake. Oil keeps the cake extra moist, but melted butter may be used if needed, noting that the texture will be slightly different.
• Pumpkin pie spice and cinnamon: These add plenty of bold, warm fall flavor. Add more or less spice to suit your personal taste.
• All-purpose flour, baking powder, baking soda, and salt: These dry ingredients give the cake structure and help it rise properly.
• Mini semi-sweet chocolate chips: Mini chocolate chips are best because they disperse more evenly throughout the batter and are less likely to sink to the bottom than regular 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!

1. Stir together the wet ingredients in a large bowl, then add the dry ingredients and mix just until combined.
2. Gently fold in the chocolate chips.
3. Spread the batter into an 8×8-inch baking dish.
4. Bake until the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs, but no wet batter.

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4.52 from 79 votes

Pumpkin Chocolate Chip Cake

By Averie Sunshine

🎃🍫 is soft, moist, and loaded with chocolate in every bite. This EASY one bowl fall dessert is perfect for entertaining or whenever a pumpkin craving strikes!

Prep Time: 10 minutes minutes

Cook Time: 36 minutes minutes

Additional Time: 1 hour hour

Total Time: 1 hour hour 46 minutes minutes

Servings: 12

Equipment

• (8×8 inch) Baking Pan
• Large Mixing Bowl

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

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

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.

Nutrition

Serving: 1, Calories: 275cal, Carbohydrates: 36g, Protein: 3g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 10g, Cholesterol: 31mg, Sodium: 196mg, Fiber: 2g, Sugar: 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Baking FAQs

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!

Pumpkin Poke Cake — Easy and the BEST PUMPKIN CAKE ever!! Two kinds of CARAMEL sauce, TOFFEE bits, CHOCOLATE CHIPS, whipped topping and more!! A total WINNER you must make!!

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!

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 Carrot Cake with Cream Cheese Frosting — A marriage of pumpkin cake and carrot cake into one soft, moist, tender, and amazing cake!! The tangy cream cheese frosting is truly the icing on this easy cake!!

Pumpkin Streusel Coffee Cake — A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor and topped with big buttery crumbles!! So soft, moist, and tender! You’re going to LOVE this cake for breakfast, brunch, or entertaining!

Cream Cheese Pumpkin Roll — With my EASY pumpkin roll recipe and clear directions,  you’re going to be a pumpkin roll pro! No dish towel required to roll up my classic pumpkin roll cake that’s full of rich pumpkin spice flavor and tangy cream cheese frosting!

Pumpkin Gooey Butter Cake — Like a gooier, richer version of pumpkin pie with a spice cake crust!! Butter + cream cheese = lives up to its GOOEY name! Make it for Thanksgiving instead of pumpkin pie!!

Originally published September 2, 2019 and republished with updated text October 22, 2021.