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


Chocolate chip pumpkin bundt cake with homemade cream cheese icing is an instant family favorite! This moist pumpkin cake is perfect for fall.


For the Cake

  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon 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

For the Frosting

  • 4 ounces cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon maple extract
  • 12 tablespoons 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.


  • To store. This pumpkin bundt cake can be stored for 3 days in an airtight container in the fridge. If you don’t add the icing, the cake can be kept in an airtight container at room temperature for 2-3 days.
  • To freeze. For the best results, if you know ahead of time that you will be freezing this cake, do so without the frosting. I like to 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 it again!


  • 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