This Pumpkin Chocolate Chip Bundt Cake is moist, tender and loaded with the sweet, delicious flavors of fall. Perfect with your morning coffee, for an afterschool snack, or an easy fall dessert.
One of my family’s favorite quick breads is Pumpkin Chocolate Chip Bread. We’re happy to eat it all year round, but I especially love baking it in the fall. One year I turned my go-to recipe into a bundt cake, and we’ve been making it this way ever since.
Update: This is one of our favorite fall cake recipes, so I’ve updated the post with new images and tips. I hope your family can enjoy as many pumpkin chocolate chip bundt cakes as mine will this year!
Making Pumpkin Chocolate Chip Bundt Cake
The beautiful fluted bundt cake pan always makes this pumpkin spice cake a head-turner. The ingredients and instructions are far from difficult.
You’ll need your basic cake ingredients (flour, baking soda, powder, butter, sugar, and eggs).
Plus the classic fall flavors of pumpkin pie spice, cinnamon and pumpkin purée. And, of course, plenty of chocolate chips!
Once you have your dry ingredients mixed together, you’ll cream together your butter and sugar, beat in the eggs, and then add the pumpkin puree which is the secret to moist and tender pumpkin bread.
I’m torn between whether it’s better to use mini chocolate chips so you get more chocolate in every bite or regular chocolate chips where you get chunks of chocolate. I love it both ways.
You could also use caramel, white chocolate or salted caramel chips to put your own spin on this recipe.
I use a #16 ice cream scoop to help portion out the batter. It’s less messy and if I’m using two half bundt pans, it helps me divide the batter evenly.
Best Bundt Pan
You can make this recipe in one full-size bundt pan or two half-size bundt pans.
I love making two smaller half-size bundt cakes because they freeze so well. I can share one with my family fresh out of the oven and stick one in the freezer for a brunch with friends or another occasion.
The half bundt cakes also bake at faster.
How to Make Pumpkin Pie Spice at Home
If you can’t find pumpkin pie spice at the grocery store, it’s easy to make at home with basic spices that you probably already have.
To make 1 teaspoon of homemade pumpkin pie spice, combine:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
You can always make a big batch and keep a jar on hand to flavor other baked goods, oatmeal, pancakes…the list goes on!
Serving and Storing Pumpkin Chocolate Chip Bundt Cake
My kids love to cut into this cake when it’s hot out of the oven and the chips are still melty. I love it best the next day once the chips have a little bite to them again.
Store the chocolate chip bundt cake for 2-3 days on the counter in an airtight container. Keep any leftovers fresh in the freezer for up to three months. Be sure to wrap the cake well in a few layers of plastic wrap, or a half size bundt fits perfectly in a gallon size freezer Ziploc bag.
More Bundt Cake Recipes
Once you have a pair of half size (6 cup) bundt pans at home, you’ll want to put them to good use! Here are some of my other favorite homemade bundt cake recipes to try next:
- Chocolate Bundt Cake with a Cream Cheese Swirl looks like pure chocolate on the outside, but cut it open to reveal a creamy white swirl.
- Best Ever Coconut Bundt Cake has tropical vibes and a white icing drizzle.
- Chocolate-Mayonnaise Bundt Cake is hard to believe, but incredibly creamy and moist!
- Lemon Bliss Bundt Cake is a classic springtime recipe that’s light, refreshing, and citrusy.
- Almond Bundt Cake with Amaretto Glaze from That Skinny Chick Can Back is covered in a nutty glaze and sliced almonds.
Pumpkin Chocolate Chip Bundt Cake
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon pumpkin pie spice*
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter soften
- 2 cups granulated sugar
- 3 large eggs
- 1 can 16 ounce pumpkin
- 1 ½ cups chocolate chips
Instructions
- Preheat the oven to 350°F. Grease and flour 2 half size or 1 full size Bundt pan. (I like to use the non-stick spray with flour.)
- In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder.
- In the bowl of a stand mixer, cream the butter and the sugar until fluffy, about two minutes. Add the eggs one at a time, mixing well after each addition. Add the pumpkin and mix until combined.
- Add the dry ingredients to the stand mixing bowl, mixing just until combined. Stir in the chocolate chips.
- Pour the mixture into the prepared pan(s). Bake the half Bundt pans for 35-40 minutes; bake the full size Bundt for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pans for 5 minutes on a wire rack. After 5 minutes, invert the cake(s) onto the wire rack. Cool completely before serving.
Consuelo @ Honey & Figs
Your cake looks so scrumptious and perfect! I love the idea of using an ice-cream scoop to portion the batter, I definitely have to try it! x
Kitchen Belleicious
Just what I need on a day like today! Flying from Denver and tired:( it looks perfect
Deborah
I loved this, Barbara – and I’d love another slice right now!
Angie@Angie's Recipes
For me, the autumn means pumpkins. This is a perfect autumn afternoon coffee cake.
Cookin Canuck
I love the idea of using the ice cream scoop for the batter. This is the most glorious looking bundt cake!
Lorraine @ Not Quite Nigella
Mum that’s such a clever idea using an ice cream scoop to portion the batter! 😀
Claire @ Claire K Creations
I’m seriously obsessed with pumpkin in baked treats at the moment so this is going on the must bake list. I haven’t baked it with chocolate before but I can imagine it would be quite delicious. Love the idea of splitting it between two smaller tins. I must start doing that!
Kalyan
Just mouthwatering…looks delicious!
Becki's Whole Life
Such a nice looking cake! I am so excited to make some pumpkin recipes, not sure why I have been holding out. This would be a great cake to pack for the girls lunches.
Mercedes
This looks simply lovely Barbara! What a perfect way to welcome fall!
2 Sisters Recipes
Oh Barb! this is got to be fabulous tasting cake. I love all the ingredients- simple enough to whip up and in time for Autumn! Thanks – love it! xxoo
Melissa B
This looks so delicious! =)
Great combination of fall flavors!!
Alison @ Ingredients, Inc
looks fabulous Barbara! On my fall to bake list!
Jersey Girl Cooks
This looks so moist and good. I’m sure your kitchen smelled wonderful.
Carol
What a gorgeous cake that is. I very rarely mix pumpkin and chocolate-I think that’s about to change. I don’t have the smaller Bundt pans but I was given a Heritage Bundt pan that I think this would look beautiful baked in…..then it’s going to work with Bob!
Thank you Barbara 🙂
Averie @ Averie Cooks
Love this cake! I have a pumpkin choc chip bundt cake and it’s one of my fave cakes on my whole site and is similar to yours, which looks wonderful!
Maureen | Orgasmic Chef
I love pumpkin based sweets but I’ve never used chocolate with any of them. Slap me now but I’m going to change my ways!
Katrina @ Warm Vanilla Sugar
I still haven’t baked with pumpkin, but this is definitely the recipe I needed to push me into the kitchen. Lovely!
kelley {mountain mama cooks}
I was lucky enough to enjoy some of this- delicious, Barbara!
Rosa
Heavenly and perfect with a good cuppa!
Cheers,
Rosa