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    Home » Recipes » Breads » Quick Breads

    Pumpkin Chocolate Chip Bundt Cake

    Published by Melissa on October 3, 2020 | Updated June 10, 2022 | 26 Comments

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    This Pumpkin Chocolate Chip Bundt Cake is moist, tender and loaded with the sweet, delicious flavors of fall. via @barbarabakes

    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.

    cake stand with a whole pumpkin bundt cake

    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!

    pinterest button of pumpkin chocolate chip bundt cake

    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. 

    ingredients and mixing the batter for pumpkin chocolate chip bundt cake

    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! 

    cream together butter and sugar, beat in the eggs, and then add the pumpkin puree

    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.

    mixing the wet and dry ingredients for pumpkin bundt cake with chocolate chips in a mixing bowl

    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. 

    use a #16 ice cream scoop to help portion out the batter

    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!

    plate with a slice of pumpkin chocolate chip bundt cake

    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. 

    collage of images of finished pumpkin chocolate chip bundt cake

    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. 
    slice of pumpkin chocolate chip bundt cake on a white cake stand
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    Pumpkin Chocolate Chip Bundt Cake

    Pumpkin chocolate chip bundt cake is moist, tender and loaded with fall spices and melty chocolate chips. 
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Coffee cake
    Cuisine: American
    Servings: 16 Servings
    Calories: 377kcal
    Author: Barbara Bakes LLC
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    Equipment

    • Nordic Ware Formed Bundt Pan, 6-Cup, Navy
    • Nordic Ware 50342 ProForm Bundt Pan with Handles, 12 Cup
    • KitchenAid KG25H0XMC Professional HD Series Stand Mixer, 5 Qt, Metallic Chrome

    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.

    Notes

    *Pumpkin Pie Spice Substitute: ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

    Nutrition

    Serving: 1g | Calories: 377kcal | Carbohydrates: 54g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 267mg | Fiber: 2g | Sugar: 34g
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    « Easy Pumpkin Chocolate Chip Cookies
    Halloween Pumpkin Brownies »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Jan B

      November 27, 2015 at 4:25 pm

      Great recipe! I just made this in Denver, with no alterations except 2 extra tablespoons flour for high altitude. The cake rose above the edges of the large bundt pan, absolutely beautiful. Texture is perfect too: firm, moist, and tasty. This one is a keeper! Thank you!

      Reply
    2. Erika Beth

      September 30, 2013 at 12:44 pm

      Barbara, I made this recipe this past weekend for my church choir. There were a lot of pumpkin lovers in the group so it was a hit! I must admit this is a very dense cake! But hey, it’s fall! Might as well start enjoying the heavier desserts! 🙂 http://lifestooshorttoskipdessert.blogspot.com/2013/09/pumpkin-chocolate-chip-bundt-cake.html

      Reply
    3. Jamie

      September 28, 2013 at 10:07 am

      Oh I love chocolate chip pumpkin bread but haven’t made it for years and years! I love it in a bundt version! Bookmarked for autumn!

      Reply
    4. Natalie

      September 19, 2013 at 9:58 am

      The most perfect fall recipe!!

      Reply
    5. Cheah ~ No-Frills Recipes

      September 19, 2013 at 1:33 am

      Lovely Bundt cake…. I’ve baked with pumpkin before, gorgeous!

      Reply
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