This super moist and perfectly spiced Pumpkin Chocolate Chip Bundt Cake is loaded with chocolate chips. It is easy to make and requires just 15 minutes of active prep time.
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 bundt cake onto a wire rack to cool completely.
OPTIONAL: Place powdered sugar and cocoa in a bowl and stir in 1 tsp 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.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.