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This Bundt cake combines pumpkin and chocolate chips into a warm, inviting treat. It’s soft and full of cozy spice that feels just right for chilly days or friendly get-togethers. Each bite is rich and comforting, perfect for taking a break and enjoying the moment.
I whipped up this Bundt cake first in the height of pumpkin season and it quickly turned into a beloved family favorite that everyone asks for year after year.
Needed Ingredients
- Pure pumpkin puree: gives natural juiciness and deep flavor. Don’t use pumpkin pie filling here
- Sugar: sweetens the pumpkin and spices just right
- Veggie oil: keeps the cake moist without overwhelming flavors
- Eggs: add richness and hold the batter together
- All-purpose flour: forms the cake’s soft but solid structure
- Baking soda and powder: team up for the perfect rise and fluff
- Cinnamon and nutmeg: bring that classic warm spice kick
- Salt: boosts the flavor and balances the sweetness
- Semi-sweet chocolate chips: create creamy sweet spots throughout. Using good quality makes a difference
Step-By-Step Instructions
- Create The Batter:
- In a big bowl, mix pumpkin puree, sugar, oil, and eggs until smooth. This mix gives the cake its moist and tasty base.
- Mix Dry Stuff:
- In another bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This spreads out the spices and leavening evenly.
- Combine Wet & Dry:
- Slowly add the dry mix to the wet one, folding gently just until mixed. Don’t overdo it or the cake may turn heavy.
- Chocolate Chips Go In:
- Carefully fold in the chips so they don’t sink. They’ll melt into sweet pockets in the cake.
- Prep Pan & Bake:
- Grease your Bundt pan well so the cake slips out easy. Pour in the batter and smooth the top. Bake at 350°F for 50 to 60 minutes. At 50, check with a toothpick, it should come out clean or with a few crumbs.
- Cool & Remove:
- Wait 10 minutes in the pan, then flip the cake onto a rack to cool all the way. This keeps it from breaking.
Simple to pull together from pantry basics and perfect if you need to bake quickly. Pumpkin and spices remind me of cool fall afternoons and warm kitchens. I love how the smell fills the room, making it clear something tasty is coming.
Storage Advice
Wrap the cake tightly in plastic or store it in an airtight container to keep it fresh. It lasts for three days at room temp and up to a week in the fridge. You can freeze slices wrapped in foil for a quick treat anytime. Thaw them slowly to keep the best texture.
Swap Ideas
Try dark chocolate chips instead for a richer taste. Stir in some chopped walnut or pecans if you like a crunch. A little vanilla extract also amps up the pumpkin’s aroma and flavor.
Best Pairings
Enjoy warm with vanilla ice cream or whipped cream on top. It also goes great with a chai latte or spiced coffee that matches the cozy spices. Drizzle some maple syrup for a sweet touch that pairs perfectly with the chocolate.
This pumpkin chocolate chip Bundt cake is more than just a sweet treat, it’s a cozy, flavor-filled moment you’ll want again and again. Once you try it, you’ll get why it becomes a go-to for sharing and celebrating.
Frequently Asked Cooking Questions
- → Which pumpkin should I pick?
Go for canned pumpkin puree instead of pumpkin pie filling for the right texture and flavor.
- → Can I swap out the chocolate chips?
Semi-sweet chips are tasty, but if you want something richer, dark chocolate chips work great too.
- → How do I check if the cake’s done?
The best way is to stick a toothpick in the middle. If it comes out clean, it’s good—usually takes 50 to 60 minutes.
- → Do I need to grease the pan?
Yeah, make sure you grease the bundt pan well so the cake doesn’t stick and comes out easily.
- → Can I change the spices?
For sure, cinnamon and nutmeg add warmth, but feel free to adjust them however you like.