Best 6 Chocolate Chip Pumpkin Cake Recipes

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Indulge in a delightful culinary journey with our Chocolate Chip Pumpkin Cake, a harmonious blend of autumnal flavors and sweet indulgence. This moist and tender cake, infused with the essence of pumpkin puree, is studded with an abundance of rich chocolate chips, creating a symphony of textures and flavors in every bite. Topped with a decadent cream cheese frosting, this cake is an irresistible treat that will surely captivate your taste buds. Alongside this classic recipe, we present two equally enticing variations: a Gluten-Free Chocolate Chip Pumpkin Cake, catering to those with dietary restrictions, and a Mini Chocolate Chip Pumpkin Bundt Cake, perfect for individual servings or festive gatherings. Embark on a baking adventure and create these delightful treats that are sure to warm your heart and satisfy your sweet cravings.

Let's cook with our recipes!

CHOCOLATE CHIP PUMPKIN CAKE



Chocolate Chip Pumpkin Cake image

It's surprising how perfectly chocolate and pumpkin combine in this two-toned firm cake. This flavorful mixture of ingredients really does take the cake! -Laurene Hunsicker, Canton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (15 ounces) solid-pack pumpkin
1 cup semisweet chocolate chips
2 ounces unsweetened chocolate, melted and cooled
3/4 cup finely chopped pecans, divided

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 494 calories, Fat 25g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 239mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 6g protein.

PUMPKIN CHOCOLATE CHIP BUNDT CAKE



Pumpkin Chocolate Chip Bundt Cake image

This is a wonderful Fall cake, the taste is so yummy, super to serve for a Thanksgiving dinner, it's a never-fail cake, always turns out high, and mighty and very moist, if desired, you could replace the chocolate chips with walnuts or pecans or make it with both the chocolate chips and nuts together, anyway you choose to make it...it is a super cake recipe.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h25m

Yield 1 Bundt cake

Number Of Ingredients 11

2 1/2 cups sugar
1 cup oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon clove
1 (15 ounce) can solid-pack pumpkin
1 cup mini chocolate chip

Steps:

  • Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.

PUMPKIN-CHOCOLATE CHIP LOAF CAKE



Pumpkin-Chocolate Chip Loaf Cake image

Categories     Cake     Chocolate     Dessert     Bake     Walnut     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

1 3/4 cups unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
  • Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)

PUMPKIN CHOCOLATE CHIP CAKE



Pumpkin Chocolate Chip Cake image

I have been baking this cake for friends and neighbors for years. It's an easy to make-and-take treat. -Kellie Moore, Fort Collins, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 22

1-1/4 cups canned pumpkin
1 cup sugar
1/2 cup canola oil
2 large eggs
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup semisweet chocolate chips
FROSTING:
6 tablespoons butter, softened
3 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
Dash ground cloves, optional
1/3 cup baking cocoa
2-1/2 to 3 cups confectioners' sugar
Additional semisweet chocolate chips, optional

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in chocolate chips., Spread into prepared baking pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat butter until creamy. Beat in milk, vanilla and, if desired, cloves. Gradually beat in cocoa and enough confectioners' sugar to reach a spreading consistency. Spread over top of cake. If desired, sprinkle with additional chocolate chips.

Nutrition Facts : Calories 374 calories, Fat 17g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 219mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.

PUMPKIN CHOCOLATE CHIP CAKE



Pumpkin Chocolate Chip Cake image

Seasonal favorite great for dessert OR even breakfast! Use canned pumpkin or better yet, bake a halved pumpkin, scoop out the meat and mash well. Mmmmm!

Provided by Debber

Categories     Dessert

Time 1h25m

Yield 1 13x9 pan, 16 serving(s)

Number Of Ingredients 10

1 cup oil
4 eggs
2 cups canned pumpkin
3 cups flour
2 cups sugar
3 tablespoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups mini chocolate chips

Steps:

  • Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
  • Mix wet ingredients in large mixing bowl.
  • In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
  • Pour batter into prepared pan.
  • Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.

Nutrition Facts : Calories 438.5, Fat 21.7, SaturatedFat 6.1, Cholesterol 52.9, Sodium 442.5, Carbohydrate 60.3, Fiber 3.5, Sugar 38, Protein 5.3

MOM'S CLASSIC PUMPKIN AND CHOCOLATE CHIP CAKE



Mom's Classic Pumpkin and Chocolate Chip Cake image

Number Of Ingredients 14

1/2 cup Butter
3/4 cup Granulated Sugar
1/2 cup Brown Sugar
2 Eggs
1 teaspoon Vanilla
3/4 cup Pumpkin, canned or cooked
2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/2 teaspoon Ground ginger
1/2 teaspoon Ground allspice
1/2 cup Butter milk or sour milk

Steps:

  • Preheat oven to 350 degrees F.
  • Cream together butter and sugars.
  • Beat in eggs one at a time.
  • Beat in vanilla and pumpkin.
  • Mix flour, baking powder, baking soda, salt and spices in a small bowl.
  • Add to butter mixture alternatively with buttermilk.
  • Pour batter into a greased 13-by-19-inch pan.
  • Bake for 30 to 35 minutes or until a tester inserted in the cake's centre comes out clean.
  • Cool and frost or sprinkle with icing sugar.

Tips:

  • Soften butter and cream cheese beforehand: This will help them incorporate smoothly into the batter, resulting in a more even texture.
  • Grease and flour your bundt pan: This will prevent the cake from sticking and ensure a clean release.
  • Measure your ingredients accurately: Baking is a science, and precise measurements are essential for a successful cake.
  • Don't overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
  • Let the cake cool completely before glazing: This will help the glaze set properly and prevent it from running off the cake.

Conclusion:

This chocolate chip pumpkin cake is a delicious and festive fall dessert. It's moist and flavorful, with a perfect balance of chocolate and pumpkin. The glaze adds a sweet and glossy finish that takes the cake to the next level. Whether you're serving it at a holiday gathering or enjoying it as a cozy treat at home, this cake is sure to be a hit.

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