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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 | 27 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 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 15 minutes mins
    Course: Coffee cake
    Cuisine: American
    Keyword: pumpkin chocolate chip bundt cake
    Servings: 16 Servings
    Calories: 377kcal
    Author: Barbara Bakes LLC
    Prevent your screen from going to sleep

    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. Consuelo @ Honey & Figs

      September 18, 2013 at 1:15 pm

      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

      Reply
    2. Kitchen Belleicious

      September 18, 2013 at 8:45 am

      Just what I need on a day like today! Flying from Denver and tired:( it looks perfect

      Reply
    3. Deborah

      September 18, 2013 at 12:23 am

      I loved this, Barbara – and I’d love another slice right now!

      Reply
    4. Angie@Angie's Recipes

      September 17, 2013 at 9:18 am

      For me, the autumn means pumpkins. This is a perfect autumn afternoon coffee cake.

      Reply
    5. Cookin Canuck

      September 17, 2013 at 6:44 am

      I love the idea of using the ice cream scoop for the batter. This is the most glorious looking bundt cake!

      Reply
    6. Lorraine @ Not Quite Nigella

      September 17, 2013 at 12:59 am

      Mum that’s such a clever idea using an ice cream scoop to portion the batter! 😀

      Reply
    7. Claire @ Claire K Creations

      September 17, 2013 at 12:53 am

      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!

      Reply
    8. Kalyan

      September 17, 2013 at 12:26 am

      Just mouthwatering…looks delicious!

      Reply
    9. Becki's Whole Life

      September 16, 2013 at 8:57 pm

      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.

      Reply
    10. Mercedes

      September 16, 2013 at 8:29 pm

      This looks simply lovely Barbara! What a perfect way to welcome fall!

      Reply
    11. 2 Sisters Recipes

      September 16, 2013 at 6:56 pm

      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

      Reply
    12. Melissa B

      September 16, 2013 at 4:58 pm

      This looks so delicious! =)
      Great combination of fall flavors!!

      Reply
    13. Alison @ Ingredients, Inc

      September 16, 2013 at 3:21 pm

      looks fabulous Barbara! On my fall to bake list!

      Reply
    14. Jersey Girl Cooks

      September 16, 2013 at 11:03 am

      This looks so moist and good. I’m sure your kitchen smelled wonderful.

      Reply
    15. Carol

      September 16, 2013 at 10:50 am

      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 🙂

      Reply
    16. Averie @ Averie Cooks

      September 16, 2013 at 10:34 am

      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!

      Reply
    17. Maureen | Orgasmic Chef

      September 16, 2013 at 10:18 am

      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!

      Reply
    18. Katrina @ Warm Vanilla Sugar

      September 16, 2013 at 9:48 am

      I still haven’t baked with pumpkin, but this is definitely the recipe I needed to push me into the kitchen. Lovely!

      Reply
    19. kelley {mountain mama cooks}

      September 16, 2013 at 7:58 am

      I was lucky enough to enjoy some of this- delicious, Barbara!

      Reply
    20. Rosa

      September 16, 2013 at 7:20 am

      Heavenly and perfect with a good cuppa!

      Cheers,

      Rosa

      Reply
    Newer Comments »

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