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This Chocolate Chip Pumpkin Bundt Cake is super moist and delicious. I love eating a slice of this heavenly bundt cake with a glass of apple cider in the fall. It doesn’t get much better than that!
Easy Chocolate Chip Pumpkin Bundt Cake
Pumpkin and chocolate is a classic combination, and this week I thought I’d feature it in an easy-to-make bundt cake recipe! It’s perfect for fall and never fails to receive rave reviews… I mean who could turn down a slice of chocolate chip pumpkin bundt cake with homemade cream cheese frosting? Not me!
The best part, though? Bundt cakes require so little effort. All you have to do is throw the ingredients together, bake your cake, let it cool, and add some glaze or icing. There isn’t any layering involved, nor any fancy icing. You know I love my fancy desserts, but a girl’s gotta have a few easier recipes to pull out once and a while, you know?
So, when you’re craving something sweet later this week, remember this pumpkin bundt cake recipe with cream cheese frosting! You’ll be so glad you did. 🙂
And, if you’re on the lookout for more pumpkin cake recipes, check out this easy pumpkin cake, this cinnamon streusel pumpkin coffee cake, this pumpkin roll cake, and this pumpkin pound cake, as well.
Why You’ll Love This Pumpkin Bundt Cake Recipe
Pumpkin bundt cake is a guaranteed family favorite. Here’s why I think your family will love it just as much as mine does:
- Perfectly tender. Every crumb of this pumpkin bundt cake is so soft and moist, thanks to the eggs, oil, and rich pumpkin puree!
- Sweet and silky. Filled with chocolate chips and topped with a smooth cream cheese frosting, this bundt cake is just the thing to satisfy your sweet tooth!
- Ideal for fall. All of your favorite fall flavors (i.e. pumpkin, cinnamon, nutmeg, and cloves) combine in this cake, making it a great choice for a Halloween party or a Thanksgiving dessert!
What You’ll Need
You’ll need pumpkin, some spices, and a few other baking basics to make this bundt cake. If you’re looking for exact ingredient amounts, you’ll find those in the recipe card below along with the full set of directions.
For the Bundt Cake
- Flour: All purpose flour is all you need for this recipe!
- Salt: To enhance and balance out the sweetness.
- Baking Soda: This will help your bundt cake rise.
- Spices: I like to use a mix of ground cinnamon, ground nutmeg, and ground cloves.
- Vegetable Oil: A neutral oil like canola oil will also work well.
- Sugar: Granulated sugar is my go-to for this cake.
- Eggs: To help bind the other ingredients together.
- Pumpkin Puree: Make sure to grab canned pumpkin puree, not pumpkin pie filling.
- Chocolate Chips: I usually go with semi-sweet chocolate chips, but feel free to experiment!
For the Frosting
- Cream Cheese: Make sure this comes to room temperature.
- Butter: This also needs to come to room temperature.
- Powdered Sugar: Sifting out the lumps beforehand will ensure that the frosting has a smooth consistency.
- Maple Extract: Feel free to leave this out if you’re not a fan of maple, but I love the extra touch of sweetness!
- Water: Milk will also work.
How to Make a Chocolate Chip Pumpkin Bundt Cake
This pumpkin bundt cake can be whipped together in 20 minutes, and then all you have to do is wait for it to finish baking. Easy peasy!
- Prepare the cake pan. Preheat the oven to 350 degrees and grease a 10-inch bundt pan.
- Mix the dry ingredients together. Whisk together flour, salt, baking soda, cinnamon, nutmeg, and cloves in a medium-sized bowl until everything is combined. Then, set the bowl aside for the time being.
- Mix the wet ingredients together. Combine the oil and sugar in another large mixing bowl and stir until well blended. Next, add the eggs one at a time and mix until everything is combined after each addition.
- Pour in the pumpkin puree. Add half of the dry ingredients to the wet ingredients and mix until combined, then stir in the pumpkin puree and mix again. Finally, add the remaining dry ingredients, mix until well combined (but don’t over-mix!), and stir in the chocolate chips.
- Bake the bundt cake. Transfer the batter to the bundt pan and bake for 60-65 minutes, or until a toothpick inserted comes out with a few crumbs.
- Let the cake cool. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then place it onto a wire rack to cool completely.
- Add the icing. When the cake is completely cooled, make the icing. Start by beating the cream cheese and butter until smooth. Then, add the powdered sugar and maple extract and mix until smooth. Finally, add 1-2 tablespoons of water or milk until you get the right consistency, then pipe or spread the icing onto cake!
Tips for Success
There are a few tips and tricks that make baking this pumpkin cake even easier:
- Don’t over-mix the batter. This can lead to a tough, chewy cake, so only mix until the batter is just combined.
- Grease the bundt pan. Thoroughly grease all of the nooks and crannies of your bundt pan – you don’t want the cake to stick when you try to remove it!
- Let the cake cool before you add the icing. If you add the cream cheese frosting too early it will melt and drip down the sides.
Serving Suggestions
Chocolate chip pumpkin bundt cake with cream cheese frosting is great on its own, but there are a few different ways that you can add to it as well!
- Sprinkles. If you add some orange and brown sprinkles, this would be the perfect cake for a Halloween party! Or, add orange, yellow, and brown for Thanksgiving dessert.
- Ice cream. Vanilla ice cream tastes amazing with a slice of this bundt cake.
- Powdered sugar. If you want to omit the frosting, simply dust the top of the cake with powdered sugar and enjoy!
How to Store
This pumpkin bundt cake can be stored for 3 days in an airtight container in the fridge. If you don’t add the icing, the cake can be kept in an airtight container at room temperature for 2-3 days.
Can I Freeze Pumpkin Bundt Cake?
Yes! For the best results, if you know ahead of time that you will be freezing this cake, do so without the frosting. I like to wrap individual slices in plastic wrap (or keep them in an airtight container) and freeze them for up to 3 months. Remember to let the cake thaw in the fridge overnight before enjoying it again!
More Pumpkin Recipes
Want to try some more easy pumpkin dessert recipes? These are some of my favorites:
- Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting
- Pumpkin Cookies with Cinnamon Glaze
- Chocolate Pumpkin Cheesecake Cake
- Pumpkin Chocolate Chip Cookie Sandwiches
- Pumpkin Pie Cheesecake
Helpful Tools For This Recipe
Pumpkin Chocolate Chip Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 14-16
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Chocolate chip pumpkin bundt cake with homemade cream cheese icing is an instant family favorite! This moist pumpkin cake is perfect for fall.
Ingredients
For the Cake
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup vegetable oil
- 1 1/2 cup sugar
- 2 large eggs
- 1 1/3 cup canned pumpkin puree
- 1 1/2 cups chocolate chips
For the Frosting
- 4 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 2 1/2 cups powdered sugar
- 1 teaspoon maple extract
- 1–2 tablespoons water or milk
Instructions
1. Preheat oven to 350 degrees and grease a 10 inch bundt pan.
2. Whisk together flour, salt, baking soda, cinnamon, nutmeg and cloves in a medium sized bowl until combined. Set aside.
3. Combine oil and sugar in another large mixing bowl and mix until well blended.
4. Add eggs one at a time and mix until combined after each addition.
5. Add half of the dry ingredients to the wet ingredients and mix until combined. Add the pumpkin puree and mix until well combined. Add the remaining dry ingredients and mix until well combined, but don’t over mix.
6. Stir in chocolate chips.
7. Transfer batter to bundt pan and bake for 60-65 minutes or until a toothpick inserted comes out with a few crumbs.
8. Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
9. When cake is completely cooled, make icing. Beat cream cheese and butter until smooth.
10. Add powdered sugar and maple extract and mix until smooth.
11. Add 1-2 tbsp of water or milk until you get the right consistency.
12. Pipe or spread icing onto cake.
Notes
- To store. This pumpkin bundt cake can be stored for 3 days in an airtight container in the fridge. If you don’t add the icing, the cake can be kept in an airtight container at room temperature for 2-3 days.
- To freeze. For the best results, if you know ahead of time that you will be freezing this cake, do so without the frosting. I like to wrap individual slices in plastic wrap (or keep them in an airtight container) and freeze them for up to 3 months. Remember to let the cake thaw in the fridge overnight before enjoying it again!
Nutrition
- Serving Size: 1 Slice
- Calories: 512
- Sugar: 47.1 g
- Sodium: 224.5 mg
- Fat: 26.2 g
- Carbohydrates: 68.2 g
- Protein: 5.4 g
- Cholesterol: 38 mg
Made several times it is great!
So glad to hear that!
Could this cake be made in two 9” round pans? Thanks.
I haven’t tried it so be able to say for sure how it’d turn out. I imagine it would be ok.
Love it! Have made it several times now and always turns out great!
Can this be made ahead and frozen for a couple weeks? Looks sooo yummy !
That should be fine. Just be sure to wrap it well before freezing and then thaw it in the fridge before serving.
I want to make in mini Bundts do I need to change anything besides cooking time?
I don’t think so.
I wanted to bake something with pumpkin even though I wasn’t sure if I loved pumpkin desserts. Substituted espresso chips for half of the chocolate chips. AMAZING!!! Thanks for such a great recipe.
Could you please advise whether the pumpkin gets mixed with the egg, oil and sugar, or with the dry ingredients? Someone asked this earlier but I think you misunderstood the question. I’m assuming it gets mixed with the wet ingredients, and then the wet and dry get mixed together alternatively? It looks delicious and can’t wait to try it!
I have updated the instructions to hopefully be more clear.
I plan to use this recipe as mini bundt cakes instead of one big one. Would the baking time be the same?
No. The cakes are far smaller so you’d need to reduce the time. I haven’t done minis though so I’m not sure what the time would be.
Can I possibly convert this into muffins, as well? It’s so great i want it mobile too!
Thanks
I imagine that would be fine. I’m so glad you’ve enjoyed the cake!
can You clarify how to add the pumpkin? I assume it gets mixed in with the wet ingredients?
Do you want to add half of the drain gradients and mix it in, then add the pumpkin and mix that in, then add the rest of the dry gradients and mix. I hope that helps!
Can this be made in a 13 x 9 pan?
I haven’t ever tried it to be able to say. It may turn out fairly dense.
Looks scrumptious! Do you refrigerate it? Trying to make a cake for a carnival cake walk on Saturday. The cakes have to be delivered the Friday before, but no refrigeration is available. Thinking about skipping the frosting which I hate because frosting rocks, but worried about lack of refrigeration…. Ugh! Any thoughts or tips?!!
I would recommend storing in an air tight container at room temperature.