This easy pumpkin bundt cake with chocolate chips is super moist and perfectly spiced, and a must-make for chocolate and pumpkin lovers alike. It is easy to make and only requires 15 minutes of active prep time!
I usually bake this pumpkin chocolate chip bundt cake when friends or family pop over because it's one of those bundt cake recipes that looks stunning and is easily put together. A dusting of powdered sugar is lovely, but if I'm feeling a little extra, I drizzle it with the chocolate maple glaze. If you're planning your fall baking, why not also try The Best Homemade Pumpkin Pie? Now for the recipe as promised!
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Try This Easy Pumpkin Bundt Cake with Chocolate Chips
If you're looking for a simple fall favorite cake that feels a little more exciting than a basic loaf cake, this one is definitely worth making. The pumpkin gives the cake moisture, and the chocolate chips melt into little pockets of chocolate, tasted in every slice.
I also love that it doesn't need fancy decorating. Once it comes out of the bundt pan, it's already beautiful enough to serve, which means less time fussing with frosting and more time eating cake.
Why You'll Love It
- Easy to make: Everything comes together quickly in 15 minutes with simple pantry ingredients, making it the best Thanksgiving pumpkin cake to make when you want a simple homemade cake.
- Super moist: Pumpkin puree and oil allow the cake to remain soft for days, so it never feels dry.
- Perfect for fall: The cinnamon, ginger, nutmeg, and allspice make the whole kitchen smell incredible while it bakes.
- Loaded with chocolate chips: Every slice has little pockets of melted chocolate, and as a plus, I've never heard anyone complain about extra chocolate.
- Great for Thanksgiving: This Thanksgiving pumpkin cake looks beautiful on the dessert table but is much easier than decorating a layer cake.
Ingredients
- Pumpkin puree: I always use canned pumpkin puree for this cake because it's consistent and gives me the same great results every time. Just make sure you're buying pure pumpkin puree and not pumpkin pie filling, which already contains sugar and spices and would completely change the recipe flavor.
- Pumpkin spices: Cinnamon, ginger, nutmeg, and allspice work together to create that classic pumpkin flavor. Each spice brings something different, and together they give the cake its warm, delicious taste that makes it perfect for autumn. Some people add cloves too, but I am personally not a fan.
- Vegetable oil: I use oil instead of butter because it keeps the cake much softer and moister for longer. Even a couple of days later, the cake still tastes freshly baked, which is always a nice surprise.
- Semi-sweet mini chocolate chips: I love using semi-sweet chocolate chips because it balances the sweetness of the pumpkin cake without overpowering it. I fold them in right at the end so they stay evenly distributed instead of all sinking to the bottom.
How to Make Easy Pumpkin Bundt Cake with Chocolate Chips
1. Preheat the oven to 350°F (175°C). Lightly grease a 10-inch bundt pan with oil, making sure to coat every little corner so the cake releases easily later.
2. In a medium bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until evenly combined.
3. In a large mixing bowl, beat the oil, eggs, sugar, pumpkin puree, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and mix only until combined. Be careful not to overmix. The batter will be thick. Then gently fold in the chocolate chips.
5. Pour the cake batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
6. Let the cake cool in the pan for about 1 hour before carefully inverting it onto a wire rack to cool completely. For the glaze, whisk together the powdered sugar and cocoa powder. Stir in the maple syrup, adding a little water if needed, until you have a thick glaze that slowly drips from a spoon.
7. Drizzle over the cooled cake just before serving. Top with fresh raspberries, strawberries, or blueberries.
Recipe Tips
- I never rush greasing the bundt pan because those beautiful ridges are much easier to admire when the cake actually comes out in one piece.
- Don't overmix the batter. As soon as the flour disappears, I stop mixing. It helps keep the cake soft instead of dense.
- Every bundt pan bakes a little differently, so I always start checking with a toothpick around the 55-minute mark.
- Let the cake cool in the pan for the full hour. It's tempting to flip it sooner, but patience usually saves me from leaving half the cake behind.
- If you're making the glaze, test it on the side of the bowl first. If it races straight down, it's too thin. If it barely moves, add another tiny splash of water. Full-fat cream cheese glaze is another option if you want something different.
- The cake is make-ahead friendly, and if it is unfrosted, it can be stored in an airtight container at room temperature for 2-3 days, or frozen in plastic wrap in an airtight container for up to 3 months.
What Can You Serve With This?
- Whipped cream
- Vanilla ice cream
- Hot coffee
- Chai latte
- Salted caramel sauce
- Fresh berries
- Candied pecans
FAQs
Pure canned pumpkin puree is my favorite for this cake. However, if you have pumpkins on hand, you can make homemade pumpkin puree and use this instead. If you choose to use homemade puree instead of canned pumpkin, be sure to choose a pumpkin that isn't too watery. One of the best pumpkins for cakes is butternut squash.
Usually it comes down to the pan not being greased well enough or trying to remove the cake before it has cooled. I always grease every corner carefully and let the cake cool for about an hour first.
Absolutely. The cake is still delicious without them, although I have to admit I think the chocolate makes it even better.
Definitely. In fact, I think it tastes even better the next day once the spices have had time to settle. It also stays wonderfully moist, making it a great make-ahead dessert for busy holidays.
Recipe
Easy Pumpkin Bundt Cake with Chocolate Chips
Ingredients
- 2 ¾ cups all-purpose flour, spoon and leveled
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 cup vegetable oil
- 4 large eggs
- 2 cups granulated white sugar
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
OPTIONAL: chocolate maple topping
- 1 cup powdered sugar
- 3 tablespoon unsweetened cocoa powder
- 2 tablespoon maple syrup
Instructions
- Preheat oven to 350°F / 175°C. Lightly grease a 10 inches (25cm) bundt pan with an oiled brush. Set aside.
- In a medium bowl, combine flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment whisk oil, eggs, sugar, pumpkin puree, and vanilla on medium speed to combine. Add dry ingredients and stir just until combined. Do not overmix at any step. The batter will be thick.
- Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Depending on the shape and material of your bundt pan, the baking time may vary. Remove from oven and let cool for 1 hour. After cooling, invert the cake onto a wire rack to cool completely.
- OPTIONAL: Place powdered sugar and cocoa in a bowl and stir in 1 teaspoon maple syrup and water at the time until it is a thick glaze. It should drip down slowly. Try it on the side of your bowl. When it is too thin, it will run down the cake. Drizzle over cooled cake just before serving. Store leftovers in an airtight container at room temperature up to 3 days.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. Let the cake cool in the pan for 1 hour before turning it out onto a wire rack.Taste & Texture
This Easy Pumpkin Bundt Cake with Chocolate Chips is incredibly moist with a soft, tender crumb and plenty of warm pumpkin spice flavor. The chocolate chips melt into little pockets of chocolate throughout the cake, making every bite rich without overpowering the pumpkin. If you add the chocolate maple glaze, it finishes the cake with an extra layer of chocolatey sweetness.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Whole Cake: Once completely cooled, wrap tightly in two layers of plastic wrap followed by two layers of foil, or place in a freezer-safe container. Freeze for up to 3 months.
- Individual Slices: Wrap each slice tightly in plastic wrap, place in a freezer bag or airtight container, and freeze for up to 2 months.
- Thawing: Thaw a whole cake on the kitchen counter for about 2 hours. Individual slices usually thaw in about 1 hour.
Serving Recommendations
I love serving this cake slightly warm with a cup of coffee while the chocolate chips are still soft. It's also delicious with whipped cream or a scoop of vanilla ice cream if you're serving it as dessert after Thanksgiving dinner. If I've made the chocolate maple glaze, I usually skip any extra toppings because it's already plenty indulgent.Recipe Variations and Substitutions
- Pumpkin puree: Always use pure pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree also works if it's thick and not watery.
- Chocolate chips: Semi-sweet chocolate chips are my favorite because they balance the sweetness of the cake, but dark chocolate or milk chocolate chips work well too.
- Pumpkin spices: If you don't have all the individual spices, you can substitute about 2¾ teaspoons pumpkin pie spice instead.
- Chocolate maple glaze: You can leave the glaze off completely and simply dust the cooled cake with powdered sugar if you want something a little simpler.
Proper Storage Tips
- Allow the cake to cool completely before storing.
- Keep it in an airtight container to help it stay moist.
- Wrap the cake well before freezing to prevent freezer burn.
- Freeze individual slices for quick desserts whenever you need one.
- Thaw at room temperature for the freshest texture.
Pro Tips
- Grease every little detail of the bundt pan so the cake releases cleanly.
- Stop mixing the batter as soon as the flour disappears to keep the cake light.
- Start checking for doneness around the 55-minute mark since bundt pans can bake differently.
- Let the cake cool in the pan for the full hour before turning it out.
- If you're making the glaze, test the consistency on the side of the bowl before pouring. It should slowly drip, not run straight off the cake.
Video
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Maria
Super easy to make and truly delicious! Moist and full of flavor without being dominated by pumpkin.
Topping adds fine finish and complements the cake itself.
Thank you!