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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

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