Go Back

Pumpkin Chocolate Chip Cake

Moist pumpkin cake studded with chocolate chips, spiced with cinnamon and nutmeg, perfect for fall celebrations and cozy gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.75 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 cup vegetable oil or melted butter
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 15 oz pumpkin puree 1 can
  • 1.5 cups chocolate chips plus extra for topping
Cream Cheese Frosting (Optional)
  • 8 oz cream cheese softened
  • 0.25 cup butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • 9x13 inch baking pan or two 8-inch round pans
  • Wire rack
  • Whisk and spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 8-inch round cake pans.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, combine oil (or melted butter), granulated sugar, and brown sugar. Whisk until smooth.
  4. Add eggs one at a time to sugar mixture, beating well after each addition. Stir in vanilla extract.
  5. Mix in pumpkin puree until smooth and evenly colored.
  6. Gradually fold dry ingredients into wet mixture, stirring just until combined. Do not overmix.
  7. Toss chocolate chips with 1 tablespoon flour, then fold into batter. Reserve some for topping.
  8. Pour batter into prepared pan, spread evenly, and sprinkle reserved chocolate chips on top.
  9. Bake 35-40 minutes for 9x13 pan or 30-35 minutes for round pans, until toothpick comes out with moist crumbs.
  10. Cool in pan 15 minutes, then transfer to wire rack to cool completely before frosting.
  11. For frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy.
  12. Spread frosting over cooled cake. Garnish with chocolate chips or cinnamon if desired.

Notes

For extra moisture, don't overbake. Cake continues cooking as it cools. Store covered at room temperature for 3 days or refrigerate up to 1 week. Freezes well for up to 3 months.