Pumpkin Chocolate Chip Cake: A Delicious Fall Treat
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Indulge in the flavors of fall with this moist Pumpkin Chocolate Chip Cake. Made with canned pumpkin and semi sweet chocolate chips, this dessert is sure to be a hit any time of the year, especially autumn.
Chocolate Chip Pumpkin Cake Ingredients
I love this pumpkin cake recipe. So much so that I can’t make it all the time because I absolutely cannot stop eating it. I’ll cut a sliver, and then another sliver, and then another sliver, and next thing you know, I’ve eat half the cake and my pants won’t fit.
It’s not a bad problem to have because this chocolate chip pumpkin cake is worth it. If I had a bakery, I’d add this to the menu all year long, and it would sell out.
- Large Eggs
- White Sugar (granulated sugar)
- Brown Sugar
- Canned Pumpkin Puree
- Vegetable Oil
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Baking Powder
- Ground Cinnamon
- Salt
- Semi-sweet Chocolate Chips (optional)
It’s perfectly moist from the canned pumpkin, perfectly spiced from the ground cinnamon with perfect amount of sweetness from the chocolate chips. It is perfection.
How to make pumpkin cake with chocolate chips?
Step by Step Instructions
- Preheat oven to 350 degrees F.
- Line the bottom of a tube pan with parchment paper. To do this, place the tube pan on parchment paper; then take a pencil to draw around the pan onto the paper. Also, pencil in the circle in the middle. Take scissors to cut out the liner.
- In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt; set aside.
- Using a stand mixer or hand mixer, beat eggs, white and brown sugars, pumpkin and cooking oil.
- Slowly add the dry ingredients to the wet ingredients, mixing in between each addition. Mix in vanilla at the end.
- Coat chocolate chips with 1 tablespoon flour; stir by hand into the pumpkin batter.
- Pour into ungreased tube pan in which the bottom has been lined with parchment paper.
- Bake for approximately 1 hour or until a toothpick comes out clean.
- Let the pumpkin chocolate chip cake cool in the pan for 10 minutes on a wire rack.
- Take a sharp knife and loosen around the edges; remove from pan. Take the same sharp knife to loosen the bottom. Very carefully remove the bottom of the tube pan.
- Leave the parchment paper until it’s cooled for approximately 30 minutes; then remove carefully.
Storage Instructions
Let pumpkin chocolate chip cake cool completely. Transfer leftovers to an airtight container, and store at room temperature for up to a week.
For the full ingredient amounts and recipe steps for pumpkin cake with chocolate chips, scroll to the recipe card at the bottom of this post
Why do my chocolate chips sink in my cake?
Chocolate chips are heavy when you think about it, causing them to sink down to the bottom of your cake or bread. To prevent chocolate chips from sinking, coat them in all purpose flour before stirring them into the batter. I usually use anywhere from 1 teaspoon to 1 Tablespoon of flour for 1 – 2 cups of chocolate chips.
How long should my cake cool in the tube pan?
For the easiest possible cake extraction, let your cake cool in the tube pan for 10 minutes on a wire rack before beginning the process of removing the cake from the pan.
How do I remove a cake from a tube pan?
First, let it cool for 10 minutes on a wire rack inside the pan. Then, take a sharp knife around the edges slowly to loosen it. Be sure to loosen the inner circle too! Very carefully with your hand on top the the cake, flip it over to remove it from the sides of the pan.
At this point, the cake will still be attached to the bottom of the 2-piece tube pan. Take the sharp knife, and carefully loosen the cake from the bottom of the pan. Flip it over again (with your hand on top of the cake so it doesn’t break), and remove the cake.
Recipe FAQs
- This recipe uses a tube pan. If you do not have one, do not worry. Use a couple round cake pans, a bundt pan, a 9×13 inch baking dish or whatever you have on hand. Just be sure to check the cake more often during baking since the cook time might change.
- Use canned pumpkin puree not canned pumpkin pie filling.
- To easily remove the pumpkin cake from the tube pan, let it cool 10 minutes in the pan first. Then take a sharp knife to loosen the edges. For a 2 piece tube pan, life the cake from the sides. Then take the same sharp knife and loosen the cake from the bottom. Flip upside down while holding the top of the cake, and gently slide it from the bottom of the pan. Lining the bottom with parchment paper or waxed paper helps tremendously.
Recipe Variations
- Omit chocolate chips, or use dark chocolate chips, milk chocolate chips, butterscotch morsels, cinnamon morsels, etc. instead of semi-sweet chocolate chips.
- Add chopped nuts such as pecans or walnuts.
- Use dark brown sugar for light brown sugar if needed.
- Use raisins instead of chocolate chips.
- Try a Bundt pan instead of a tube pan, if needed.
- Change up the spices. Ground nutmeg, allspice, ground ginger, or cloves are all wonderful fall spices. A pumpkin pie spice blend also works great.
- Looking for a Pumpkin Quick Bread, try our Grandma’s Pumpkin Bread.
- Want muffins instead of a cake? Our pumpkin chocolate chip muffins are legendary!
Pumpkin Cake with Chocolate Chips
The original recipe in my Ellettsville cookbook is a plain pumpkin cake. As much as I love anything pumpkin, I love the combination of pumpkin and chocolate even better. If you aren’t on the chocolate gravy train like I am, feel free to omit the chocolate chips completely.
I whipped this chocolate chip pumpkin cake recipe up recently to take with my to my Aunt and Uncle’s house, and it was a hit. We snacked on it all evening after Aunt Peggy made her famous Chicken Noodle Soup.
The Best Fall Desserts
While we love chocolate desserts, fall desserts rate high on our list as well, especially those made with pumpkin and apples. We love these caramel apple cupcakes from Leah over at Beyers Eats and Drinks. We also have lots of recipes that fall into the fall dessert category, including:
Apple Crisp (Grandma’s Recipe)
Pumpkin Crunch (with cake mix)
Can I freeze pumpkin cake?
Yes, pumpkin cake freezes nicely. To do so, wrap it tightly in plastic wrap, and then place in a zip-lock bag. Remove as much air as possible from the baggie. Store in the freezer for up to 3 months. To thaw, let sit in the refrigerator or at room temperature until thawed.
Are chocolate chips good in pumpkin bread?
Yes, yes and more yes. There’s nothing better than pumpkin bread or pumpkin cake with chocolate chips. The pumpkin and the chocolate complement each other to make the tastiest treat.
Chocolate Chip Pumpkin Cake
Ingredients
- 4 Large Eggs
- 1 cup White Sugar granulated sugar
- 1 cup Brown Sugar
- 1 cup Canned Pumpkin
- 1 cup Vegetable Oil
- 1 1/2 teaspoons Vanilla Extract
- 2 cups All Purpose Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Salt
- 1 cup semi sweet chocolate chips
- 1 Tablespoon flour
Instructions
- Preheat oven to 350 degrees F.
- Line the bottom of a tube pan with parchment paper. To do this, place the tube pan on parchment paper; then take a pencil to draw around the pan onto the paper. Also, pencil in the circle in the middle. Take scissors to cut out the liner.
- In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt; set aside.
- Using a stand mixer or hand mixer, beat eggs, white and brown sugars, pumpkin and cooking oil.
- Slowly add the dry ingredients to the wet ingredients, mixing in between each addition. Mix in vanilla at the end.
- Coat chocolate chips with 1 Tablespoon flour; stir by hand into the pumpkin batter.
- Pour cake batter into ungreased tube pan in which the bottom has been lined with parchment paper.
- Bake for approximately 1 hour or until a toothpick comes out clean.
- Let the pumpkin chocolate chip cake cool in the pan for 10 minutes on a wire rack.
- Take a sharp knife and loosen around the edges; remove from pan. Take the same sharp knife to loosen the bottom. Very carefully remove the bottom of the tube pan.
- Leave the parchment paper until it’s cooled for approximately 30 minutes; then remove carefully.
Notes
-
- This recipe uses a tube pan. If you do not have one, do not worry. Use a couple round cake pans, a Bundt pan, a 9×13 inch baking dish or whatever you have on hand. Just be sure to check the cake more often during baking since the cook time might change.
- Use canned pumpkin puree not canned pumpkin pie filling.
- Prefer a chocolate chip pumpkin bread? Try this recipe!
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
