There’s something magical about the combination of pumpkin and chocolate. Imagine a cake that’s fluffy, moist, and rich with flavor—a slice of heaven that dances on your taste buds. The sweet aroma wafting through your kitchen while baking this Pumpkin Chocolate Chip Cake will make you feel like you’re wrapped in a warm, cozy blanket, just like those fall evenings spent sipping hot cocoa. Pumpkin Crumb Cake for Fall It’s a delightful treat perfect for any occasion, but more so when the leaves start to turn and the air gets that crisp autumn chill.
This cake isn’t just a dessert; it’s a celebration of flavors, a hug in cake form, or as I like to call it, “a sweet slice of happiness.” Whether you’re hosting a gathering or simply indulging on a quiet evening, this Pumpkin Chocolate Chip Cake brings everyone together. Pumpkin Chocolate Chip Cookies So get ready to impress your family and friends with this showstopper that’s as easy to make as it is delicious. For more inspiration, check out this easy yogurt cake recipe.
Why You'll Love This Recipe
- This scrumptious Pumpkin Chocolate Chip Cake is incredibly easy to whip up in just one bowl
- The blend of pumpkin and chocolate creates an irresistible flavor profile
- Its vibrant orange hue makes it visually stunning on any dessert table
- Versatile enough for birthdays or simple weeknight desserts while still being festive for fall gatherings
I remember the first time I made this cake; my friends were blown away! They couldn’t believe a dessert could be both decadent and healthy-ish.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Pumpkin Puree: Use pure pumpkin puree—not pie filling—for the best flavor and texture in your cake.
- All-Purpose Flour: A must-have for creating that perfect fluffy texture; sift it for added lightness.
- Granulated Sugar: Regular sugar adds sweetness; consider brown sugar for extra moisture and a hint of caramel flavor.
- Chocolate Chips: Semi-sweet chips are ideal, but feel free to mix in dark chocolate for an extra indulgent touch.
- Baking Soda and Baking Powder: These leavening agents work together to give your cake its perfect rise.
- Spices (Cinnamon, Nutmeg, Ginger): These spices bring warmth and depth; fresh spices elevate the overall flavor experience. Delicious Overnight Cinnamon Rolls.
- Eggs: Eggs help bind everything together while adding richness; use large eggs for consistency.
- Vegetable Oil: For moisture and tenderness—feel free to substitute with melted coconut oil if you prefer!
- Vanilla Extract: A splash of vanilla enhances all flavors; don’t skip this essential ingredient.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or nonstick spray so nothing sticks.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until combined. Enjoy that fragrant spice aroma filling your kitchen!
Add Wet Ingredients: Pour in canned pumpkin puree, granulated sugar, eggs, vegetable oil, and vanilla extract into the dry mixture. Stir until just combined—don’t overmix; we want our cake fluffy!
Incorporate Chocolate Chips: Gently fold in chocolate chips using a spatula. Try not to eat them all before they hit the batter—they’re irresistible!
Bake It Up!: Pour batter into your prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted comes out clean. The smell will be heavenly!
Cool & Serve: Allow the cake to cool completely before slicing. Top with whipped cream or enjoy plain—the choice is yours!
And there you have it—your very own Pumpkin Chocolate Chip Cake that’ll have everyone asking for seconds! Enjoy each delightful bite full of comforting flavors that scream fall! Mini Pumpkin Cheesecakes.
You Must Know
- Baking pumpkin chocolate chip cake is all about balancing flavors and moisture
- Ensure your pumpkin puree is fresh for a rich texture
- The aroma while baking will make your house smell like fall, inviting everyone to the kitchen
Perfecting the Cooking Process
Start by mixing dry ingredients first, then blend wet ones separately. Combine them for a smooth batter, ensuring even distribution of chocolate chips without clumping.
Add Your Touch
Feel free to swap regular chocolate chips for dark or white chocolate for a unique flavor twist. Add nuts or dried fruits for extra texture and surprise.
Storing & Reheating
Store the cake in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped tightly in plastic wrap for up to two months.
Chef's Helpful Tips
- Try using homemade pumpkin puree instead of canned for a fresher taste
- Don’t skip the resting time after baking; it helps flavors meld beautifully
- Always check doneness with a toothpick before removing from the oven to avoid underbaking
Baking this pumpkin chocolate chip cake always brings back memories of family gatherings where laughter filled the air and everyone eagerly anticipated that first slice. For more inspiration, check out this delicious cookie dough recipe.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin gives a richer flavor and better texture in the cake.
How do I ensure my cake stays moist?
Using enough oil and not overbaking are key to keeping your cake moist.
What can I substitute if I don’t have chocolate chips?
Try using chopped nuts, raisins, or even butterscotch chips as tasty alternatives.
Pumpkin Chocolate Chip Cake
- Total Time: 50 minutes
- Yield: Serves approximately 12 1x
Description
Indulge in the cozy flavors of fall with this Pumpkin Chocolate Chip Cake! This delightful dessert combines fluffy pumpkin cake with rich chocolate chips, creating a warm, inviting treat perfect for any occasion. Whether you’re hosting a gathering or enjoying a quiet night in, this easy-to-make cake will impress your family and friends while filling your kitchen with a sweet aroma reminiscent of autumn.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate chips
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3 large eggs
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix the pumpkin puree, sugar, eggs, oil, and vanilla until combined.
- Add the wet ingredients to the dry ingredients and stir until just mixed—avoid overmixing.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
