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

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
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!



  • 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


  • 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


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.


  • Serving Size: 1 Slice
  • Calories: 512
  • Sugar: 47.1 g
  • Sodium: 224.5 mg
  • Fat: 26.2 g
  • Carbohydrates: 68.2 g
  • Protein: 5.4 g
  • Cholesterol: 38 mg

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

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

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Recipe rating

    1. Lindsay

      That should be fine. Just be sure to wrap it well before freezing and then thaw it in the fridge before serving.

  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.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29