Every bite of this pumpkin chocolate chip bundt cake is moist, perfectly spiced, and dotted with chocolate chips. The tangy cream cheese frosting drizzled on top just takes it all to the next level. It’s so easy to make, too!
I’ve been making this bundt cake for years, but recently updated it to have even more flavor, more moisture, and overall be even more delicious than it was. It was an excellent upgrade and a recipe that I’m loving. It’s a classic combination of pumpkin and chocolate.
I love the cream cheese frosting with it too. It just always goes so well with pumpkin, like on my easy pumpkin cake. In the original version of this chocolate chip bundt cake recipe, there was a little maple extract. This time, I decided to leave it out. While it was good, it wasn’t really necessary and didn’t add that much.
What didn’t change about this recipe is just how incredibly easy it is to make! The ingredients list is short and sweet, and the process is simple. This is what I make when I’m craving that pumpkin and chocolate combo but don’t need something as fancy or time-intensive as, say, my pumpkin chocolate chip layer cake.
Why I Love This Pumpkin Chocolate Chip Bundt Cake
- So simple to make. I love that bundt cakes, like this one and my classic vanilla bundt cake, take much less effort to make than a layer cake. The design of the bundt pan automatically makes it more elegant and fancy than a single layer cake, too. And this cake is extra simple because the cake itself needs no mixer!
- Just enough chocolate. Each slice of this bundt cake is dotted with chocolate chips. It’s just enough to complement the pumpkin, like in my pumpkin chocolate chip cookies, without overpowering the pumpkin.
- Perfect for Fall. This pumpkin chocolate chip bundt cake is full of warm fall flavors, like cinnamon, nutmeg, ginger, and cloves, not to mention the pumpkin itself. It’s one of my favorite desserts when I need something easy but elegant in the fall.
Ingredient Notes
Here’s an overview of all the ingredients needed to make this cake and why each one is important. Be sure to scroll down to the recipe card below for the exact measurements.
- All-purpose flour – I always recommend using a food scale or the spoon and level technique outlined in this post to avoid adding too much or too little flour.
- Salt – Enhances the flavors already present. Without a little salt, your cake would be bland.
- Baking powder & baking soda – Both leavening agents are used to create a soft, tender crumb with just enough rise.
- Spices – I like to use my own combination of ground cinnamon, nutmeg, ginger, and cloves. You could also use a pre-made pumpkin pie spice blend.
- Vegetable oil – Since oil stays liquid (as opposed to butter, which turns solid in the fridge), using vegetable oil keeps the bundt cake extra moist and tender.
- Light brown sugar – I like to use brown sugar here because it adds more moisture and a little flavor, in addition to sweetening the cake.
- Eggs – I always use large eggs when baking, not medium or extra large. Bring them to room temperature for easier mixing.
- Pumpkin puree – I prefer canned pumpkin puree instead of homemade in baked goods, as there’s much more consistency in the texture. Be sure to use plain pumpkin and not pie filling.
- Chocolate chips – I used regular semi-sweet chocolate chips, but feel free to use your favorite.
- Cream cheese – Be sure to bring it to room temperature before starting.
- Butter – I recommend unsalted butter. It should also be at room temperature.
- Powdered sugar – Sweetens, stabilizes, and adds volume to the frosting.
- Vanilla extract – Adds flavor to the frosting.
- Heavy cream – Thins the frosting to the ideal consistency. You could also use milk, but you’d use less.
How To Make Pumpkin Chocolate Chip Bundt Cake
Let’s take a look at just how easy this bundt cake is to make!
To start, preheat oven to 350℉ and grease a 10-inch bundt pan generously with non-stick baking spray.
Whisk the dry ingredients together.
Combine the oil and brown sugar in another bowl.
Whisk in the eggs one at a time.
Add half of the dry ingredients, mix until combined, then mix in the pumpkin. Mix in the remaining dry ingredients.
Fold in the chocolate chips.
Spread the batter evenly in the pan. Bake for 50-60 minutes.
Cool in the pan for 10-15 minutes, then remove to a wire rack to cool completely.
Mix the cream cheese and butter until smooth, then mix in the powdered sugar. Add the vanilla and a tablespoon of cream, adding more cream only if necessary.
Transfer to a piping bag with a large round tip. Drizzle the frosting on the cake as desired. Decorate with sprinkles or mini chocolate chips.
Store in the fridge until ready to enjoy. Serve at room temperature.
Tips for the Best Bundt Cake
- Grease the pan well. Be very generous when greasing the bundt pan and take care to get in all of the little nooks. There’s nothing more annoying than a bundt cake that doesn’t easily release from the pan!
- Measure flour properly. Too much flour is the most common culprit of a dry cake, so I always recommend a food scale. If you don’t have one, be sure to fluff up your flour, spoon it into the measuring cup, and then level it.
- Do not over mix. Alternating the dry ingredients and pumpkin puree ensures everything is fully mixed without over mixing. Over mixing can lead to an overly dense bundt cake.
- Cool completely. Let the bundt cake cool in the pan for 10-15 minutes, and then cool on a wire rack. It should be room temperature before adding the frosting.
- Only use as much cream as needed. You may not need to use both tablespoons of heavy cream. Add just as much as needed to get a drizzleable consistency.
- Get the right icing consistency. I like to test icing consistency on the side of a bowl or cup before adding it to that cake to make sure it drizzles, but not too much. If it drizzles too much, you can add additional powdered sugar. If it doesn’t drizzle enough, add a teaspoon or so of cream to thin it out.
Proper Storage
- Fridge: Because of the frosting, this pumpkin chocolate chip bundt cake needs to be stored in the fridge. It’s best eaten within 4-5 days and should be served at room temperature. Unfrosted, it can be stored at room temperature for 4-5 days.
- Freezer: You can freeze the full cake or wrap individual slices in plastic wrap (or keep them in an airtight container) and freeze them for up to 3 months. Remember to let the cake thaw in the fridge overnight before enjoying!
More Pumpkin Desserts To Try
Pumpkin Chocolate Chip Bundt Cake
save this recipe
Enter your email & we’ll send it to your inbox. Plus get new recipes from us every week!
Ingredients
Pumpkin Chocolate Chip Cake
- 2 ½ cups (325g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup vegetable oil
- 1 ½ cups (337g) light brown sugar
- 3 large eggs
- 15 ounce can (425g) pumpkin puree
- 1 ¼ cups (211g) semi-sweet chocolate chips
Cream Cheese Frosting
- 4 ounces (113g) cream cheese (room temperature)
- ¼ cup (56g) unsalted butter (room temperature)
- 2 ½ cups (288g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350℉ and grease a 10 to 12-cup bundt pan generously with non-stick baking spray.
- Whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves in a medium sized bowl until combined. Set aside.
- Combine oil and brown sugar in another large mixing bowl and mix until well combined.
- Add eggs one at a time and mix until combined after each addition.
- Add half of the dry ingredients to the wet ingredients and mix until combined. Add the pumpkin puree and mix until well combined. Add the remaining dry ingredients and mix until well combined, but don't over mix.
- Gently stir in the chocolate chips.
- Pour the batter into the prepared bundt pan and spread evenly. Bake for 50-60 minutes or until a toothpick inserted comes out with a few crumbs.
- Remove from oven and allow to cool in pan for about 10-15 minutes, then remove onto a wire rack to cool completely.
- To make the frosting, add the cream cheese and butter to a large mixing bowl and mix until well combined and smooth.
- Add the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and one tablespoon of cream and mix until well combined. Add additional cream, as needed, to get the frosting to a drizzling consistency.
- Add the frosting to a piping bag with a large round tip, such as Ateco 809, (or a Ziplock bag with the corner cut off) and drizzle the frosting around the cake in your preferred design. Decorate with some sprinkles or mini chocolate chips, if desired.
- Serve! Store leftovers in an air-tight container. Because of the frosting, it should be stored in the fridge. Serve at room temperature. Best if eaten within 4-5 days.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
This cake is super yummy. I always like making bundt cakes so I was excited to find this recipe. It was a big hit for those that my husband and I made it for. I made the cake and he made the icing. Then I put the icing on the cake. It was delicious.
A month??? I would have died. I need this cake in my life!
This cake is seriously phenom! I love how fun it is!