Easy Pumpkin Bundt Cake … with Chocolate Chips!
I originally posted this recipe in the fall of 2012. I had a little girl in the kitchen that day who was just 5 years old helping me. She’s now a freshman in high school. I feel like I remember more about this cake than I sometimes do about the last 9 years that have seemingly passed by in the true blink of an eye. If you’re lucky enough to have small kids underfoot, bake a pumpkin cake with them! You will thank yourself when they’re in high school and far too busy to be baking cakes with you. The last decade of blogging hasn’t been like the first few years when I started and (over) shared about my personal life, but I wanted to at least share that memory. I went on to write a cookbook dedicated to only pumpkin recipes, published in 2014. It’s called Cooking With Pumpkin and I’d love it if you wanted to buy or download a copy! I included this pumpkin chocolate chip bundt cake in my cookbook because it’s just THAT good! The pumpkin puree keeps this chocolate pumpkin bundt cake moist and dense and the spices, including pumpkin pie spice, allspice, cinnamon, and cloves, complement the pumpkin puree and are a reminder that fall is here. Being the chocaholic that I am, I used chocolate in two ways. Chocolate chips are woven throughout the cake and chocolate ganache is poured over the top. The ganache is so easy to make and comes together in about 1 minute in the microwave. Chocolate chips, cream, and vanilla. It’ so simple to make but tastes so decadent. The ganache stays a bit soft and silky, even over time, which is very different from a chocolate buttercream which hardens and dries out after it’s exposed to the air. I love buttercream but not when it gets crunchy. Between the chocolate chips in the cake and the chocolate ganache on top, if you like your pumpkin with a side of chocolate, this cake will make you happy. It made me very happy.
Pumpkin Chocolate Chip Bundt Cake Ingredients
To make this pumpkin bundt cake with chocolate chips, you’ll need:
Eggs Pumpkin puree Granulated sugar Canola oil Sour cream Vanilla extract Butter extract Spices All-purpose flour Baking soda Salt Semi-sweet chocolate chips Cream or half and half
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Pumpkin Chocolate Chip Bundt Cake
Making a pumpkin bundt cake with chocolate chips couldn’t be easier! Here are the basic recipe steps: I wouldn’t necessarily say it makes things taste ‘buttery’. Rather, it rounds out the flavors, complements the existing flavors, and gives food that homey quality, and although you can’t exactly put your finger on what it is, it just makes you want to have seconds. Just like adding brewed coffee to chocolate cake batter does not make the chocolate cake taste like a chocolate-coffee-flavored-cake and instead intensifies the chocolate flavor, the butter extract principle is similar. It enhances without making you think you just swallowed a stick of butter or anything. Butter extract is only about $2.99 for a little vial, compared to about $6.99+ for vanilla extract of the same size, and it’s a fun little bargain extract to keep around. I add a few drops of it to the melted butter to be poured over popcorn for really buttery-flavored buttered popcorn.
Tips for the Best Chocolate Chip Pumpkin Bundt Cake
I used a mixture of cinnamon, pumpkin pie spice, all spice, and cloves in this pumpkin cake recipe. If you don’t have all of these spices on hand, mix and match with what you do have. It will probably turn out fine! Once the dry ingredients are mixed into the wet, don’t over mix! This is a thicker cake batter, and you can easily over-develop the gluten and create a dense cake. The pumpkin chocolate bundt cake MUST cool in the pan for at least 15 minutes before it can be inverted. If you try to invert the cake right away, you run the risk of the cake sinking.
More Easy Pumpkin Desserts:
ALL OF MY PUMPKIN RECIPES! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Easy Pumpkin Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more! The Best Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall! Pumpkin Chocolate Chip Brownies — Rich, fudgy brownies topped with pumpkin and chocolate chips!! An EASY, no mixer pumpkin brownie recipe that’s FASTER than using a boxed mix! Bring on pumpkin spice season!! Cream Cheese-Filled Pumpkin Bread — This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You’ll definitely want a second slice! Soft and Chewy Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! Pumpkin Chocolate Chip Cake — This soft and moist pumpkin cake is loaded with chocolate in every bite!! An EASY one-bowl fall dessert that’s perfect for impromptu entertaining or anytime a pumpkin craving strikes!! Originally posted October 1, 2012 and reposted September 29, 2021 with updated text.
