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
- 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
- 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.
For the ingredients, a 16 oz. can of pumpkin is listed – the can size now is 15 oz. I think this is an older recipe – do I use the full 15 oz. can, then add 1 oz. from another can? Thank you!
The 15 ounce can will still work just fine, no need to open a second can for just one ounce.
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!
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
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!
The most perfect fall recipe!!
Cheah ~ No-Frills Recipes
Lovely Bundt cake…. I’ve baked with pumpkin before, gorgeous!