Chocolate Chip Pumpkin Cake

Indulge in the flavors of fall with this moist Pumpkin Chocolate Chip Cake.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: chocolate chip pumpkin cake, Pumpkin Cake, pumpkin cake with chocolate chips

Servings: servings

Calories: 329kcal

Author: Barbara

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.

- 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 9x13 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.