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.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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.
great
great
I thought of giving this a try and i found that it’s toooo moist(seems under baked)… can more flour be added ?? Over all taste is great..
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!
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 haven’t tried this recipe but it looks great. Can I use chopped chocolate bars instead of chocolate chips?
yes
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 !
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!
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!
Super moist, easy to make, and my 6 y/o loves it!
I find the cake too sweet and too oily. Just not for me.
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.
one can use chicpea juice from the can. 3 Tbsp. juice = 1 egg. Great sub for vegans, I use 1 real egg, plus 1 chickpea juice, with no problems. Good to recycle, since eggs are so expensive now.
It may be a viable option however I have not tested it personally so I can’t say that it will work across the board for everyone. Egg yolks are magical in baking and while I can see that the juice could mimic an egg white, I’d have to really play around with this in many recipes before I would say it’s “fine” universally. Recipe testing is so important.
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 :)