Pumpkin Chocolate Chip Bundt Cake

This Pumpkin Chocolate Chip Bundt Cake is super moist and delicious. I love eating a slice of this heavenly bundt cake with a glass of apple cider in the fall. It doesn’t get much better than that!

Pumpkin Chocolate Chip Bundt Cake slice on a plate

Pumpkin Chocolate Chip Bundt Cake on a white plate

Pumpkin Chocolate Chip Bundt Cake

So you know how I mentioned almost a month ago that my phone broke and I was almost dying without it? Well I finally got my new one working on Tuesday night.

We have phone insurance, but using it was not the most fun process and they sent me the wrong phone the first time. So it’s taken a while, but I’m back in business! I finally have all my contacts again! Woohoo!

Seriously, what did we do before cell phones? I know I was alive then and I remember not having them, but really – what did we do? Nutty.

A co-worker was telling me a while back that his kids actually saw a pay phone recently and had to ask him what it was. They had no idea! Not only crazy, but way to make me feel old!

Anywho, this bundt cake is the jam. If you have around here much, then you know I’ve been into pumpkin and chocolate and a flavor combo.

Pumpkin Chocolate Chip Bundt Cake slice on a plate
Overhead view of Pumpkin Chocolate Chip Bundt Cake

I love them together in this bundt cake. Bundt cakes kind of rock. They are so easy. You throw all the ingredients together, bake it, cool it, and add some glaze or icing. No layering involved or fancy icing. You know I love my fancy desserts, but a girl’s gotta have a few easier recipes to pull out once and a while, you know?

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Pumpkin Chocolate Chip Bundt Cake on white plate
Recipe

Pumpkin Chocolate Chip Bundt Cake

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 14-16 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Pumpkin Chocolate Chip Bundt Cake is super moist and delicious. I love eating a slice of this heavenly bundt cake with a glass of apple cider in the fall. It doesn’t get much better than that!


Scale

Ingredients

CAKE

  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 cup vegetable oil
  • 1 1/2 cup sugar
  • 2 large eggs
  • 1 1/3 cup canned pumpkin puree
  • 1 1/2 cups chocolate chips

FROSTING

  • 4 oz cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp maple extract
  • 12 tbsp water or milk

Instructions

1. Preheat oven to 350 degrees and grease a 10 inch bundt pan.
2. Whisk together flour, salt, baking soda, cinnamon, nutmeg and cloves in a medium sized bowl until combined. Set aside.
3. Combine oil and sugar in another large mixing bowl and mix until well blended.
4. Add eggs one at a time and mix until combined after each addition.
5. 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.
6. Stir in chocolate chips.
7. Transfer batter to bundt pan and bake for 60-65 minutes or until a toothpick inserted comes out with a few crumbs.
8. Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
9. When cake is completely cooled, make icing. Beat cream cheese and butter until smooth.
10. Add powdered sugar and maple extract and mix until smooth.
11. Add 1-2 tbsp of water or milk until you get the right consistency.
12. Pipe or spread icing onto cake.


Keywords: pumpkin dessert, pumpkin dessert recipe, easy pumpkin dessert, pumpkin cake, pumpkin cake recipe, pumpkin bundt cake, bundt cake recipe, chocolate bundt cake recipe

Enjoy!

Pumpkin Chocolate Chip Bundt Cake slice on a plate with a bite on a fork

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Pumpkin Pie Cheesecake

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Recipe rating

38 Comments
  1. Sher

    Could you please advise whether the pumpkin gets mixed with the egg, oil and sugar, or with the dry ingredients? Someone asked this earlier but I think you misunderstood the question. I’m assuming it gets mixed with the wet ingredients, and then the wet and dry get mixed together alternatively? It looks delicious and can’t wait to try it!

      1. Lindsay

        No. The cakes are far smaller so you’d need to reduce the time. I haven’t done minis though so I’m not sure what the time would be.

    1. Lindsay

      Do you want to add half of the drain gradients and mix it in, then add the pumpkin and mix that in, then add the rest of the dry gradients and mix. I hope that helps!

  2. Julie Anne

    Looks scrumptious!  Do you refrigerate it?  Trying to make a cake for a carnival cake walk on Saturday.  The cakes have to be delivered the Friday before, but no refrigeration is available.  Thinking about skipping the frosting which I hate because frosting rocks, but worried about lack of refrigeration…. Ugh!  Any thoughts or tips?!!

    1. Lindsay

      I haven’t ever tried it. I’m not sure. But I do have a Pumpkin Sheet Cake recipe that’ll be posting soon, if you want to keep an eye out for that.

  3. evebenavi

    im not a huge fan of pumpkin…but i desperately need a chocolate chip bundt cake recipe…will this one work without the pumpkin?

  4. Jenny Stinson

    This was delicious and I am making it a second time within a week. However, the toothpick never came out clean. After 75 min the center was still pretty wet. But we ate it anyway. Yum. Any tips for getting the center to cook through?
    Thanks!

  5. JEKLL

    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.

  6. Jessi

    Hi Lindsey! Just wondering, can this be baked in cupcake form? or will it be too dense?
    Oh and also, should this recipe be also filed in Cakes and Cupcakes?
    Thank you!

    1. lifeloveandsugar@gmail.com

      I haven’t tried it as cupcakes, so it’s hard to say. It’s possible they’d be fairly dense.

  7. Jess+@+On+Sugar+Mountain

    This pumpkin bundt cake would be the perfect way for me to use up all the leftover canned pumpkin I have in the fridge! Brilliant! 😀

  8. Lindsey@American+Heritage+Cooking

    The overhead shot?! Perfection! Sooooo pretty! And who is tired of pumpkin?! Not me! This cake looks amazing! Pinned!

  9. Melanie+@+Carmel+Moments

    You dazzle me with your creations! Looks amazing! Perfect combo of flavors and perfect topping pizazz.

    Yum. Pinned. Have a fabulous weekend!

  10. Heather @ Shards of Lavender

    There’s a museum near our house that actually has a corded rotary dial phone for the kids to check out and play with. My kids have always thought it was the most hilarious thing, like it was a toy or something. I have many fond memories of stretching the cord to its limits, trying to find a closet away from my family, so I could have private conversations:) Headed over to get the recipe for this amazing looking cake!

  11. Taylor+@+Food+Faith+Fitness

    It’s so crazy to think of life before cellular devices eh? WHAT DID WE DO?! We actually talked? WHAT?!
    I couldn’t even try talking now because my face would be stuffed with these DELICIOUS cake! Pinned!

  12. Mir

    I just made a pumpkin bundt this week! Like you, I’m a big fan. I love how your cake is so clearly dense toward the bottom. That’s my favorite part! That and the chocolate. And the glaze. The whole darn thing, really!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12