Pumpkin Chocolate Chip Cake

Okay, so let me tell you—I love fall baking. And this Pumpkin Chocolate Chip Cake? Oh wow, it’s like a warm hug in every bite.

It’s super soft, super sweet, and full of cozy pumpkin flavor. The chocolate chips melt just a little. I swear, the smell alone makes everyone smile.

Every time I make it, people ask for the recipe. It’s just that good. And hey, it’s easy too—no fancy stuff.

Wanna try it? Let’s bake this cake together. Trust me, you’re gonna love it.

Why You’ll Love This Pumpkin Chocolate Chip Cake

• Perfect Balance of Flavors: The richness of pumpkin pairs beautifully with the sweetness of semi-sweet chocolate chips, creating a harmony of flavors.
• Incredibly Moist: Thanks to the pumpkin puree, this cake is irresistibly moist, and the oil helps keep it soft and tender for days.
• Simple Ingredients: You likely already have everything you need in your pantry, so there’s no need to make a special trip to the store.
• A Fall Favorite Year-Round: Whether it’s the height of autumn or the middle of summer, this cake brings fall warmth and flavor to any occasion.
• Make-Ahead Friendly: The cake keeps well for days, and it even improves in flavor after a day or two. It’s perfect for prepping in advance!

Required Kitchen Tools

• Mixing Bowls: You’ll need at least two bowls—one for your dry ingredients and one for your wet ingredients.
• Hand Mixer or Stand Mixer: For blending the wet ingredients and ensuring everything is smooth and well-combined.
• Measuring Cups and Spoons: Accurate measurements are key to making sure your cake turns out just right!
• 9×13-inch Baking Pan: This size pan is ideal for baking the cake to the perfect thickness.
• Rubber Spatula: For scraping down the sides of the mixing bowl and folding in the chocolate chips.

Ingredients

Here’s what you’ll need to make this delicious cake (precise measurements are in the recipe card below):

• 3 Large Eggs: Eggs provide structure and moisture to the cake, making it light and fluffy.
• 2 Cups Granulated Sugar: A blend of sweetness that complements the natural sweetness of the pumpkin.
• 1 Cup Vegetable Oil: Keeps the cake moist and tender. You can also substitute with melted butter for a richer flavor.
• 2 Teaspoons Pure Vanilla Extract: For that signature warm, aromatic vanilla flavor.
• 2 Cups All-Purpose Flour: The base of your cake—ensures the structure and body.
• 2 Teaspoons Baking Powder: Provides lift and fluffiness to the cake.
• 1 Teaspoon Baking Soda: Helps the cake rise and gives it a slightly lighter texture.
• 1 Tablespoon Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves—this is what gives the cake its iconic fall flavor.
• 1 Teaspoon Cinnamon: Adds an extra layer of depth and warmth to the flavor profile.
• ½ Teaspoon Salt: Balances the sweetness and brings out the flavors.
• 15 Ounce Can Pumpkin Puree (not pie filling): This is the star of the show, bringing moisture and flavor to the cake.
• 1 ½ Cups Semisweet Chocolate Chips: These melt beautifully in the cake, adding pockets of gooey, chocolatey goodness.
• Optional ¼ Cup Additional Chocolate Chips: For sprinkling on top before baking for a decorative, chocolatey finish.

Variations for Pumpkin Chocolate Chip Cake

• Add Nuts: Walnuts or pecans add a nice crunch and earthy flavor that pairs wonderfully with the pumpkin.
• Coconut Flakes: A handful of unsweetened shredded coconut added to the batter gives the cake a tropical twist.
• Spicy Kick: Add some finely chopped crystallized ginger or even a pinch of cayenne pepper for a fun, spicy variation.
• Use Dark Chocolate: Switch out the semi-sweet chocolate chips for dark chocolate chips for a deeper chocolate flavor.
• Top with Cream Cheese Frosting: If you’re in the mood for extra indulgence, this cake would pair perfectly with a rich cream cheese frosting. You can even make a swirl design to make the presentation extra special.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (177°C). Grease a 9×13-inch baking pan with butter or non-stick cooking spray and lightly dust with flour, or line it with parchment paper for easy removal.

2. Mix the Wet Ingredients

In a large mixing bowl, combine eggs, granulated sugar, vegetable oil, and vanilla extract. Use a hand mixer or a stand mixer to beat the mixture on medium speed for about 2-3 minutes, until it’s light and smooth. The mixture should be slightly pale in color and have a creamy consistency.

3. Add the Pumpkin Puree

Once your wet ingredients are well-mixed, add the pumpkin puree and beat until fully incorporated. This will help thicken the mixture and add that signature pumpkin flavor.

4. Combine the Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. This ensures the dry ingredients are evenly distributed, which helps avoid clumps in the batter.

5. Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients, mixing on low speed to avoid flour spillage. Once the dry ingredients are mostly incorporated, switch to a rubber spatula to scrape down the sides of the bowl and fold everything together. Be careful not to overmix; you just want everything combined.

6. Add the Chocolate Chips

Fold in 1 ½ cups of semisweet chocolate chips (reserving the optional ¼ cup for the top of the cake). Make sure the chips are evenly distributed throughout the batter.

7. Bake the Cake

Pour the batter into your prepared baking pan and spread it evenly with the spatula. If you like, sprinkle the reserved chocolate chips on top for extra chocolatey goodness. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few moist crumbs clinging to it.

8. Cool and Serve

Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Slice into squares, and it’s ready to enjoy!

How to Serve Pumpkin Chocolate Chip Cake

This cake is amazing on its own, but here are a few ideas for serving and enjoying it even more:

• With Whipped Cream: A dollop of freshly whipped cream on top enhances the cake’s flavor and adds a light, airy texture.
• A La Mode: For a fun treat, serve a slice of the cake with a scoop of vanilla or cinnamon ice cream for a delightful contrast of warm and cold.
• As Part of a Fall Dessert Spread: This cake pairs beautifully with other fall-inspired desserts like apple cider donuts or caramel-drizzled brownies for a crowd-pleasing dessert table.
• For Breakfast: It’s just sweet enough to enjoy as a breakfast treat, especially with a cup of hot coffee or chai tea!

Storing Pumpkin Chocolate Chip Cake

This cake keeps wonderfully for several days. Here’s how to store it:

• Room Temperature: Once the cake has cooled, you can store it covered with plastic wrap or foil at room temperature for up to 3 days.
• In the Fridge: If you want the cake to last a little longer, you can refrigerate it for up to a week. Just make sure it’s tightly covered to prevent it from drying out.
• Freezing: To freeze, wrap slices of the cake in plastic wrap, then foil, and store them in a freezer-safe bag. When you’re ready to enjoy, just let the cake thaw at room temperature for about 30 minutes.

Nutrition (Per Serving)

Calories	Fat	Carbohydrates	Protein	Sugar
250 kcal	13g	33g	3g	19g

Conclusion

If you’re looking for a dessert that’s easy, delicious, and full of cozy fall flavors, this Pumpkin Chocolate Chip Cake is your answer. It’s everything you love about pumpkin and chocolate in one simple, scrumptious cake. It’s a great choice for any occasion, and it’s sure to become a staple in your baking repertoire. So, grab your ingredients, preheat that oven, and get ready to enjoy a slice of fall bliss in every bite!