This easy cake recipe combines ingredients you likely have on hand with canned pumpkin puree and a handful of chocolate chips for a really moist cake. It’s all topped off with a super yummy This is the perfect fall cake and it freezes well too!
Pumpkin Chocolate Chip Cake
You likely have most of the ingredients on hand already!This cake is both light and extra moist at the same time.Pumpkin and chocolate pair so well in baked goods from cookies to cake, and this one is delicious.We love to top it with cream cheese frosting but a rich chocolate frosting is great on this cake too.
Ingredients and Variations
PUMPKIN What makes this cake so rich and flavorful is the addition of real canned pumpkin and extra eggs. If you’ve got fresh pumpkin you can make your own pumpkin puree to use in this recipe. VARIATIONS Try subbing milk chips for chocolate chips, or adding chopped dried cranberries and pistachios for a colorful and festive flair! We also like sprinkling chopped walnut or pecans on top of the frosted finished cake!
How to Make Pumpkin Cake
Pumpkin Cake comes together in no time, but the results will have guests asking for the recipe!
Baking Times for Different Pan Sizes
Rectangular Baking Pan: 30 to 35 minutesBundt Pan: 50 to 65 minutesCupcakes and Muffins: 20 to 22 minutes
Storage
Chocolate chip pumpkin cake tastes better the next day! Keep it covered and stored in the refrigerator for up to 3 days. Unfrosted pumpkin cake can be frozen for about a month if it’s wrapped tight and the date is written on the outside. Did you love this Chocolate Chip Pumpkin Cake? Be sure to leave a comment and a rating below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
